Before we get to the Strawberry Brownies, I just wanted to share some photos of a grackle in our bird bath. While I was taking the pictures, all I saw was a lot of commotion and water spraying everywhere; it was only when I looked at the pictures that I could really see the grackle himself, and how cool and inviting the water looked!
Now for the brownies! The original recipe called for orange marmalade, but it seemed more summery to use a low sugar strawberry jam, and then to adorn with fresh strawberries. Also, I liked the fact that they are mixed in a saucepan, and bake for only 25 minutes–makes it easy on a warm summer day!
1/3 cup butter
2 1-ounce squares unsweetened chocolate
1/3 cup packed brown sugar
1/2 cup strawberry fruit spread
2 eggs, beaten
1/2 teaspoon vanilla extract
2/3 cup flour
1/2 chopped walnuts
pinch of salt
Preheat oven to 350 degrees. Butter a 9-inch square baking pan, or, use a 10- or 11-inch round pan, as shown above. I also lined the pan with a circle of parchment paper. Melt the butter and chocolate over low heat. Remove from heat. Add the brown sugar and fruit spread; mix until blended. Add the eggs and vanilla and stir until blended. Add the flour, walnuts and salt; stir to blend. Spread the batter in the prepared pan. Bake for 25 minutes in the square pan, or 12-15 minutes in the large circular pan. Cool, and decorate with sliced strawberries.
Note: The fruit spread I used is called “Premium Strawberry Fruit Spread made with 75% Fruit,” from Aldi. It has sugar, but less than jam usually does. Also, the round brownies are thin, almost like a pizza–about 1/2″ deep. Baked in the 9″ pan, they are like regular brownies–about 1-1/2″ in depth.
This is clematis season, and here are some photos of my purple clematis by the back fence.
Some teenage robins have been seen nearby–I say “teenage” because they are on the small side and have speckled breasts. Fun to see! Hope your week is a good one. Namaste. Fran