Jam Puddle Brownies

Delicious chocolatey brownies loaded with puddles of berry jam – these brownies are just jamtastic!

This recipe is loosely based on one from Nadiya who took out the title in the Great British Bake Off a few years back. My mum had sent me her recipe and I had been promising myself to make it ever since.

In the end, I adapted my favourite brownie recipe, converted it to the Thermomix and chucked in whatever jam I had to hand to make these delicious morsels. Seriously, they’re so good, it’s impossible to stop at one square! 

I’m a sucker for a melt and mix recipe and these brownies are no exception. Whether you’re making these with or without a Thermomix, you can throw everything together in a matter of minutes with a minimum of elbow grease. Yep, definitely my kind of recipe.

The sharpness of the jam really cuts through the richness of the chocolate and makes the brownies deliciously moist and squidgy. 

Nadiya suggests using raspberry jam which is yummy although I found blueberry a tasty twist too. Next I want to try cherry jam, yes, in case you hadn’t noticed this recipe is very forgiving.

These brownies are great for when you have to bring a plate/dessert because they travel well, freeze well if you want to make ahead and they will both please a crowd and feed a crowd too.

This recipe yields 16 small squares but if you’re catering for large numbers, feel free to double the ingredients and bake in a lamington tray or similar (approx 30cm x 23cm x 3cm)

These brownies go great with a cuppa and also make a delicious dessert. One thing is for sure, however many you make and whatever jam you choose, you’re in for a treat! 

Do you love watching the Great British Bake Off? Which jam would you choose?

Cuts into 16 squares (easily doubled)

Ingredients

100g butter

40g cocoa

2 eggs

150g caster sugar

50g self-raising flour

50g dark chocolate chips

50g raspberry or blueberry jam

How to – Traditional

1. Preheat oven to 180C. Grease a 20cm square tin and line with baking paper.
2. Melt the butter in a small pan or in microwave and then remove from heat. Stir in cocoa and beat until smooth. Set aside to cool.
3. In a separate bowl, whisk the eggs and sugar until light and fluffy.
4. Add the cooled cocoa mixture.
5. Sift the flour over the top of the chocolate mixture and fold with a metal spoon and a figure of 8 movement. Fold in the choc chips.
6. Pour mixture into prepared tin and level the top.
7. Dot teaspoons of jam all over the brownie mixture ensuring there is some space between each “puddle.”
8. Bake for about 20-25 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
9. Cool in tin and cut into squares.

How to – Thermomix

1. Preheat oven to 180C. Grease a 20cm square tin and line with baking paper.
2. Add butter and cocoa to TM bowl and melt for 5 minutes at 60 degrees on speed 2.
3. Add the eggs and mix for 10 seconds on speed 4.
4. Add the sugar and mix for 10 seconds on speed 4.
5. Add the flour and mix for 5 seconds on speed 4.
6. Add the chocolate chips and mix for 10 seconds on reverse speed 2.
7. Pour mixture into prepared tin and level the top.
8. Dot teaspoons of jam all over the brownie mixture ensuring there is some space between each “puddle.”
9. Bake for about 20-25 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
10. Cool in tin and cut into squares.