Tuesday, May 29, 2012

Day 61: Dark Chocolate Berry Brownies

What a weekend! We had a jammed packed Memorial Day Weekend. Soccer tournaments-Noah and Dane's teams played awesome (even in the rain!)-a baby shower-Congratulations to my cousin Christina and her husband Forrest!-and lots of fun time spent with family and friends!

To conclude brownie week I made a Dark Chocolate Berry Brownie.
I enjoy the flavor of raspberry and dark chocolate. So decided to aim for that flavor combo. I had a jar of E.D. Smith's More Fruit in the fridge. It not only includes raspberry but cherry, pomegranate and acai berries. What could be better then that?

Dark Chocolate Berry Brownie

1/2 cup melted butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/3 cup dark cocoa powder
1/4 tsp baking powder
1/4 tsp salt
4 squares of Ghirardelli Intense Dark (72% Cacao) broken in pieces
4 tbs all fruit spread (I used E.D. Smith's More Fruit)

Preheat oven to 350 degrees
Stir together melted butter and sugars.
Stir in eggs and peppermint extract.
Mix in flour, dark cocoa powder, baking powder and salt.
Add dark chocolate pieces.
Pour into a greased brownie pan (11x7)
Spoon 4 tbs of fruit spread throughout the batter.
Swirl using a figure 8 pattern.
Bake for 20-30 minutes.
Cool in pan then cut and enjoy!

**Tip** You may be tempted to add more fruit because it 4 tbs doesn't look like much, but be careful. Adding more fruit spread will make the brownies too soft and they will be hard to handle.

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