Recipe: Blackcurrant Jam Puddle Chocolate Brownies

Surprisingly, my most-read blogpost is not a fashion or beauty related one. It’s my recipe for chewy, fudge chocolate brownies!

Since it’s been a couple of years since my previous chocolate brownies recipe, I thought it was time to post a new one! This time, I present to you, the richest, yummiest, Blackcurrant Jam Puddle Chocolate Brownies! They are easy to make – anyone at any level of baking skill can make these delicious brownies! The addition of the blackcurrant jam makes it taste like a black forest gateau. The sticky, syrupy sinks in to the brownies and the fruitiness balances out the rich and sweetness.

Ribena® challenged me to make my life more ‘Ribenary’ ?, so I’ve incorporated this in to my brownies recipe. I took the baked delights to work the next day and they were gone within SECONDS. Like, literally. If you’re a chocoholic, I urge you to try this recipe! They are the chocolat-iest, richest, and tastiest brownies. 

To make my day more extra Ribenary, I downloaded the Ribena® Doodle Your World app on my phone, an augmented reality app that creates fruity fun and adds vibrant colours to your daily life! I used it to make my recipe more colourful!

I have teamed up with Ribena® to treat one of my fabulous winners a surprise bundle of amazing prizes! (You seriously don’t want to miss out on this one!).

To enter the chance to win the goody bag, all your have to do is install Doodle Your World app on to your phone, share your pic on Instagram using hashtag #Ribenary, and tag @tempsec in the post.

A winner will be chosen from a random number generator after the closing date (31st July 2017). T&C’s are at the bottom of this blogpost.

30cm x 21cm tin tray

Parchment paper

375g quality chocolate (at least 70% cocoa)

375g unsalted butter (cut into cubes)

6 medium eggs

350g caster sugar

225g plain flour

A pinch of salt

1 tablespoon of Blackcurrant Ribena® Cordial

Blackcurrant Jam

1. Line the tray with parchment paper and preheat the oven (fan oven 160° / conventional oven 180° / Gas oven gas mark 4).

2. Break the chocolate in to small pieces and add this to a glass bowl along with the cubed butter and melt over a pan with low-simmering water. Make sure the water doesn’t touch the bowl. Stir gently until it has melted completely into a silky, glossy, runny mixture.

3. Beat the eggs in a bowl and add the sugar. Mix well for 1 minute and then pour the melted chocolate/butter mixture. Add the sifted flour and salt, then beat until smooth. (Note: I was asked why we use unsalted butter but then add salt to the content. I know, it doesn’t make sense. Why not use salted butter? Well, we use unsalted butter because we can then control the amount of salt we put in to the bake).

4. Pour the brownie mixture into the lined tin tray and tap until the mixture is level. 

5. The amount of blackcurrant jam is totally your reference. You can have as much as you want or as little as you want. I mixed 4 heaped tablespoons of jam and 1 tablespoon of blackcurrant Ribena® into a small bowl before dropping puddles of it on top of the brown mixture. You can swirl it with a cocktail stick or a fork if you wish but I just left it in puddles.

6. Bake in the oven for 45-50 minutes. The top will look crispy. Don’t worry if the mixture seems wobbly, it will set once it has cooled.

It does contain a lot of chocolate, doesn’t it? Not that I’m complaining… ? If you try this recipe, it would be great to hear how you got on! 

Don’t forget to enter my giveaway for one doodle-sharer to win a Ribena®  goody bag!

All you have to do is install their Doodle Your World app, share a pic on Instagram using hashtag #Ribenary and tag @tempsec in it so I can enter your name in the prize draw. Entries must be received by midnight on the 31st July 2017. Good luck!

Please click here to view the terms and conditions. 

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Disclaimer: This post has been supported by Ribena® but all thoughts and doodles are my own.