Recipe adapted from foodnetwork.ca
Time: 75 minutes
1 cup unsalted butter, plus more for the pan
1¼ cups all-purpose flour, plus more for the pan
6 oz. bittersweet chocolate, chopped
2 cups granulated sugar
1 cup unsweetened cocoa powder
½ tsp. kosher salt
4 large eggs
2 tsp. vanilla extract
⅓ cup confectioners’ sugar
¼ cup unsalted butter, softened
1 cup smooth peanut butter
¼ cup cream cheese, softened
½ cup seedless strawberry jam
Start out by lining a 9-inch by 13-inch pan with foil, and then butter the foil before dusting it with flour. Preheat your oven to 350 degrees Fahrenheit while you melt the butter in a large saucepan on medium-low. Melt the bittersweet chocolate in the saucepan, stirring constantly. Once the chocolate is mostly melted, remove from heat and continue to stir until it is melted completely.
Add the granulated sugar, cocoa powder and salt in with the chocolate, and stir until combined. Add each egg one at a time, stirring after each egg, before mixing in the vanilla. Follow this up with the flour, and stir until incorporated. Feel free to add in any additional ingredients you may want at this point — such as walnuts or a big helping of love.
Pour this batter into your prepared pan, and bake until a toothpick inserted into the centre comes back out with a few crumbs on it — about 40 minutes in total.
Let cool in the pan for half an hour before transferring to a cutting board to cool completely before frosting. While waiting for the brownies to cool, you can begin to make the icing.
Cream together the confectioners’ sugar and butter until light and fluffy before beating in the peanut butter and cream cheese. Frost the brownies with this mixture. Add 1 teaspoon of water to the jam in a bowl, stir together, dollop the jam evenly across the brownies, and swirl.
Jack Thompson / Sports & Health Editor
Graphic: Jaymie Stachyruk / Graphics Editor