Saturday, December 25, 2004
Sometimes, I spread fruit butters and jams on brownies, and decided to bake the fruit into the brownies.
The first effort, in the picture, was made with raspberries and raspberry jam and those new swirly chips. To make it with a fruit filling, you have to pour half the brownie batter into the pan, then carefully spread the fruit over that, then top with the rest of the brownie batter.
This is insanely troublesome because the jam doesn't like to spread well on the fluid batter, nor does the batter like to spread on top of the fruit, but the results are well worth it. I'm wondering if there isn't an easier way to do it - maybe by making them as filled bites instead of a bar?
Yes, maybe that will work - making them in the petit muffin tins or maybe - hah! madeleine pans! Yes - raspberry brownie madeleines!
OK, as soon as I score some more raspberry jam, I'll make lovely filled brownie madeleines.
In the meantime, drool over the raspberry brownie picture and anticipate the next culinary adventure as we experiment our way towards our Opening Day.