Though I'd love to take credit for these brownies, I must bow my head to the inimitable David Lebovitz. He published this recipe for brownies in 2011 and I've been making them ever since. The batter is drop-dead simple with one caveat: you must beat it for at least a minute (as he states). The structural alchemy that occurs during your fervent whisking is what makes these brownies irresistible. They normally emerge from the oven with a crisp top but this time I've taken them for a ride with red wine and raspberry jam, baking a sticky-sweet layer on top of the bitter chocolate.
- 6 tablespoons (85g) Refined Coconut Oil
- 8 ounces (225g) Bittersweet Chocolate (at least 65%), chopped
- 1/2 tsp Salt
- 3/4 cup (150g) Sugar
- 2 large Eggs
- 1 tablespoon Unsweetened Cocoa Powder
- 3 tablespoons (30g) Corn Starch
- 1/2 cup Raspberry Jam
- 3 tablespoons Red Wine
- 1 tablespoon Corn Starch (yes, again)
- Grease an 8 or 9-inch square pan. Heat your oven to 350 degrees.
- Melt the coconut oil, chocolate, and salt in a medium saucepan over low heat. Stir until smooth.
- Remove the chocolate mixture from the stove, pour it into a medium sized mixing bowl and stir in the sugar, then the eggs one at a time.
- Sift the cocoa powder and 3 tablespoons corn starch over the chocolate mixture and stir to combine. Beat the batter vigorously for at least on minute, until it is no longer grainy and nearly smooth. It will pull away from the sides of the bowl a bit. Pour batter into prepared baking pan.
- In a separate bowl, whisk together the raspberry jam, wine, and 1 tablespoon corn starch.
- Pour the raspberry mixture over the chocolate batter and slide the dish into your oven.
- Bake for 30-35 minutes, until the jam is dark and thick and the edges of the brownies are crisp. Remove from the oven and let cool before slicing.