Strawberry Maple Brownies
PREP TIME: 15 mins
TOTAL TIME: 1 hour 30 mins
4 squares semisweet baking chocolate
1/2 cup butter, softened
1 cup Fulton's Granulated Maple Sugar
1/2 tsp vanilla
1 cup flour
1/2 cup cornstarch
Dash of salt
1/2 cup of Fulton's Strawberry Jam
Grease the bottom and sides of an 8" round cake pan. Cut a circle of wax paper to fit the bottom of the pan. Press the paper into the pan, then lightly grease the paper.
Unwrap the squares of chocolate, and place them in a microwave-safe dish in a single layer. Microwave on high for 2 minutes. Check every 30 seconds to stir. Be careful not to burn the chocolate. Set the melted chocolate aside to cool while you prepare the other ingredients.
In a mixing bowl, cream the butter with the maple sugar and stir in the eggs one at a time. Add the chocolate and the vanilla and stir well.
In another bowl, combine the flour, cornstarch and salt. Add this to the chocolate mixture, and stir until thoroughly combined.
Stir the raspberry jam into the batter. Once it's completely mixed, pour the batter into the prepared cake pan. Bake at 350 F for 40 - 45 minutes. Check with a toothpick inserted into the centre of the pan. When the brownies are done, the toothpick will come out clean.
Cool in the pan for 10 minutes, then hold a cake rack over the pan and turn it over. Carefully peel the paper off the bottom of the brownies. Cool for about another 20 minutes before cutting into squares and serving.