These should be called Marie’s brownies; my eight-year old niece came up with the idea of adding dried fig jam to the dough. Her face beamed when I told her these brownies would bear her name on the blog. Marie had been planning since the age of six to become a chef. Last weekend, I showed her how to make brownies. She donned an apron and her face was eager and focused when we started the lesson.
First came the technique of beating the eggs and sugar till the mixture “forms a ribbon”; melting the butter gently, then mixing the cocoa powder. Pouring the flour, baking powder and salt in a bowl and fluffing the mixture with a whisk.
We could not find any vanilla extract. Marie suggested using some fig jam instead. The resulting combo was perfect, and I learned something new.
INGREDIENTS: Makes 16 brownies
- 2 large eggs
- 3/4 cup brown sugar
- 3 tablespoons fig jam
- 6 ounces unsalted butter
- 6 tablespoons cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1. Beat the eggs with the sugar in a mixing bowl till thick, pale-colored and the mixture forms a ribbon. Meanwhile, gently melt the butter over the stove (or in the microwave); mix in the cocoa till combined. Cool a bit then add to the egg mixture along with the jam.. Add the flour mixed with the baking powder and salt.
2. Pour into a brownie pan lined with baking paper and bake in a preheated 350F oven for about 20 minutes. Cool and serve.