Sunbutter and Jam Brownies
Servings 9
Ingredients
- 1 cup butter browned
- 1 cup Papa Paulo Port Fudge Sauce
- 1 cup white sugar
- 3 eggs
- 2 tbsp vanilla
- 1 cup all-purpose flour
- 4 tbsp dark cocoa powder
- 2 tbsp espresso powder
- 3/4 tsp salt
- 8 Papa Paulo Port Fudge Truffles chopped
- 1/4 cup sunbutter
- 1/4 cup Messina Hof Spiced Winejam
Instructions
- Preheat the oven to 350°F/180°C. Line a square 8×8 baking pan with parchment paper and set it aside.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl.
- Whisk in the port fudge sauce until melted with the brown butter, it'll be smooth and glossy.
- In a separate small bowl, beat eggs, vanilla, and sugar on medium speed until pale and fluffy. About 2 minutes.
- Slowly beat into the chocolate mixture until combined.
- Add in cocoa, flour, espresso powder, salt, and chopped port fudge truffles. Fold until just mixed.
- Transfer into prepared baking pan. Place sunbutter and jame in teaspoons all over the top of the brownies. Using a butter knife, swirl through the batter until no mounds remain. Be sure not to fully incorporate into the batter.
- Bake for 25-30 minutes. The top will no longer look shiny, and it'll be extremely soft. A toothpick inserted should come out with moist crumbs, not wet like batter.
- Allow to cool completely in the pan before slicing.
Notes
Chefs Tip:
The use of espresso powder will really make the toasty notes of the chocolate pop!