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Fudgy Gooseberry Swirl Brownies
Prep: 25 minutes
Cook: 35 minutes
Servings: 16
A Tangy Twist on a Chocolate Classic
If you believe the best brownies are dense, dark, and deeply fudgy, this recipe is for you. We've taken a classic chocolate brownie and added a beautiful swirl of homemade gooseberry compote. The sharp, tangy flavour of the gooseberries cuts through the richness of the chocolate, creating a perfectly balanced and utterly addictive brownie recipe.
Materials
- For the Gooseberry Swirl: 1 cup gooseberries, 1/4 cup sugar, 1 tbsp lemon juice
- For the Brownies: 1/2 cup unsalted butter
- 4 oz unsweetened baking chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Preparation
- First, make the gooseberry swirl. Combine gooseberries, 1/4 cup sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and the mixture thickens (about 10-15 minutes). Set aside to cool.
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch pan.
- In a saucepan over low heat, melt the butter and chopped unsweetened chocolate together, stirring until smooth. Remove from heat.
- Whisk in the 1 1/2 cups of sugar until well combined. Beat in the eggs one at a time, followed by the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined.
Cooking
- Pour about two-thirds of the brownie batter into the prepared pan.
- Drop spoonfuls of the cooled gooseberry mixture over the batter.
- Top with the remaining brownie batter. Use a knife to gently swirl the gooseberry compote through the top layer.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist, fudgy crumbs.
- Let cool completely in the pan before cutting.
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