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1
For jam:
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2
In small saucepan over medium-low heat combine sugar and 1/4 cup water, heating until sugar disolves.
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3
Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling the pan, about 9 minutes.
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4
Immediately add dried cherries and cream to the carmel.
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5
Cover pan, remove from heat and let stand 10 minutes.
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6
Transfer cherry and carmel mixture to processor, add vinegar and blend just until smooth.
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7
For brownies:
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8
Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch metal baking pan.
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9
Stir 8 oz chopped chocolate, butter and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes.
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10
Whisk sugar, eggs and vanilla in large bowl until well blended, about 1 minute.
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11
Whisk in chocolate mixture.
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12
Sift flour, baking soda, baking powder and salt over, then stir to blend.
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13
Mix in chocolate chips.
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14
Spread batter evenly in prepared pan.
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15
Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter.
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16
Bake brownies until puffed and dry-looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes.
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17
Cool brownies in pan on rack then cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18.
