Cranberry Chutney Brownies
7 ounce dark or semisweet chocolate, roughly chopped (I used a combination of the two)
1 1/4 cups sugar
1 cup all- purpose flour
1 cup (2 sticks) unsalted butter, cubed and softened
3/4 cup Marina’s Cranberry Chutney
1/3 cup unsweetened cocoa powder
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoons Marina’s Cranberry Chutney for garnish
Preheat oven to 350 degrees and lightly grease an 8 or 9 inch backing dish with butter or non-stick spray.
In a medium bowl, sift together flour, cocoa powder and salt- set aside.
Set up a double- boiler with a heatproof bowl, set over a small saucepan of simmering water. Melt chocolate and butter over low heat and stir until smooth. Remove from heat and stir in sugar, then beat in the eggs, one at a time- complete before adding the vanilla extract. While whisking, gradually add flour mixture and stir until just combined.
In a separate saucepan, heat Marina’s Cranberry Chutney over medium to low heat until more liquid.
Pour brownie batter into prepped baking dish and then drizzle Marina’s Cranberry Chutney over the top.
Tip- Use a knife to swirl jam around to create a marbled effect.
Place brownies in the oven and back for about 30-35 minutes, or until toothpick inserted in the center comes out mostly clean. When done, remove from oven and let cool for 10 minutes before serving. Garnish with extra Marina’s Cranberry Chutney and enjoy.
Adapted from 12 Tomatoes Dark Chocolate Raspberry Brownies Recipe