Fruit Swirl Brownie Baking Test No. 3: Success!

21 Aug

UPDATE: Please read here and here for the theory and the thoughts behind these brownies.

It’s 1130p over here, but I’ll tell you quickly that my new recipe–my attempt to make the Honeypie Fruit Swirl Brownie in a home kitchen–is an incredible success.  No, really. I’ve succeeded, too, in fixing the flavor and greasiness issues that occur naturally in the original recipe.  A fully detailed report will follow tomorrow, but in the meantime, here’s a quick breakdown of this phenomenal and still ridiculously easy home version.

1 3/4 c. flour, sifted
1 3/4 c. Dutch-processed cocoa, sifted
2 1/2 c. sugar, processed superfine
2 tsp salt
2 TBL instant espresso paste

1 stick butter, melted
2 eggs
2 egg yolks
2 TBL vanilla
1/2 c. vegetable oil
1/4 c. water
8 or so TBL cherry jam at room temp

*Preheat oven to 350 F. Rack in middle position.  Grease and foil pan for easy removal.

1.  Melt butter.  Add sifted cocoa and oil and mix.  Add water and espresso paste (this will thicken it).  Allow to cool.

2.  In a separate bowl, mix vanilla, eggs, and egg yolks.

3.  Sift flour and salt together.  Set aside.

4.  Add chocolate mixture to egg mixture.  Use a whisk to mix thoroughly, but do not incorporate air.

5.  Add sugar.  Allow to sit for a few minutes.

6.  Add sifted flour all at once; mix with wooden or stiff spatula.  Do not overmix, and note that this will be a stiff batter.

7.  Spread into pan.  Add TBLs of jam to top and swirl into batter with a knife.  Smooth top if necessary.

8.  Bake for 30 minutes, rotating at the 15-minute mark.

9.  Allow to cool for two hours, then use foil to lift out pan (or flip, using cooling racks and a cutting board).

This isn’t a great photo, but check it out below.  I hear they’re the best I’ve ever made and while I don’t know that I’d say that, they are pretty damn amazing.  (I do have one last dilemma/solution to discuss and test before I’ll agree.)  So, please remember to check back tomorrow to find out exactly why I did what I did and when I did it.  Got that?  And if I don’t catch you tomorrow before your visit, be sure to check back Monday.  See you then.


5 Responses to “Fruit Swirl Brownie Baking Test No. 3: Success!”


  1. Fruit Swirl Brownie Test No. 3: Flavor Changes « The Belligerent Baker - August 22, 2010

    […] contact me here with questions.  You can find the final recipe here. Possibly related posts: (automatically generated)Baking Tip:Fruit and Booze, Part 2Bonus: Brownie […]

  2. Fruit Swirl Brownie Test No. 3: Process Changes « The Belligerent Baker - August 22, 2010

    […] Please contact me here with questions. You can find the final recipe here. […]

  3. Baking Wishes and Baking Dreams « The Belligerent Baker - August 23, 2010

    […] will note, however, that as well as those brownies turned out, like the writing I do, the work’s never done. I’ll continue to think and […]

  4. Baking on the Cheap « The Belligerent Baker - September 19, 2010

    […] Sep I’ve got a new project.  Now that I’ve thoroughly tested my perfect brownie recipe, I want to find out if holds up under distressed conditions: House-brand cocoa; house-brand, […]

  5. Baking on the Cheap: More Information « The Belligerent Baker - September 21, 2010

    […] Sep Note: Please click here for the original […]

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