These ultra-fudgy Strawberry Lillet Brownies channel the magic of a chocolate-dipped strawberry and a sparkling French aperitif. Packed with homemade Strawberry Jam and dressed up with fresh strawberry slices, the batter has a dash of Lillet Blanc, a sweet blend of Sauvignon Blanc and Sémillon grapes from Bordeaux. A final drizzle of Crème Fraiche Glaze brings a burst of tang and one final kiss of Lillet. Find more French inspired recipes in our 2019 March/April issue!
Strawberry Lillet Brownies
Makes 12 brownies
- 2 cups (340 grams) 63% cacao dark chocolate chips*
- 1½ cups (340 grams) unsalted butter, cubed
- 2¼ cups (450 grams) granulated sugar
- 1½ cups (330 grams) firmly packed light brown sugar
- 2¼ cups (281 grams) all-purpose flour
- 1⅛ cups (95 grams) unsweetened cocoa powder
- 1 tablespoon (9 grams) kosher salt
- 7 large eggs (350 grams)
- 4 tablespoons (60 grams) Lillet Blanc, divided
- Strawberry Jam (recipe follows)
- 1¼ cups (227 grams) sliced fresh strawberries
- Crème Fraîche Glaze (recipe follows)
- Preheat oven to 350°F (180°C). Lightly spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In the top of a double boiler, combine chocolate chips and butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool slightly.
- In a medium bowl, whisk together flour, cocoa, and salt. Set aside.
- In a small bowl, lightly whisk eggs. Add half of beaten eggs to chocolate mixture, whisking until combined. Add remaining beaten eggs, and whisk until combined. Whisk in 1 tablespoon (15 grams) Lillet Blanc. Fold in flour mixture until combined.
- Spread half of batter (about 3½ cups) in prepared pan. Gently spread Strawberry Jam on top of batter, leaving a ½-inch border around edges. Spread remaining batter on top of jam, being careful not to mix with jam.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, about 55 minutes. Let cool completely in pan. Brush remaining 3 tablespoons (45 grams) Lillet on top of brownie. Using excess parchment as handles, remove from pan. Arrange sliced strawberries on top of brownie. Top with Crème Fraîche Glaze. Cut into 12 brownies.
*We used Guittard Extra Dark Chocolate Baking Chips.
Makes about ¾ cup
- 8 ounces (225 grams) fresh strawberries, diced
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (8 grams) cornstarch
- 1 tablespoon (15 grams) Lillet Blanc
- ⅛ teaspoon rose water
- In a medium saucepan, bring strawberries, sugar, and cornstarch to a boil over medium heat; cook for 15 minutes. Remove from heat.
- Line a baking sheet with a nonstick baking mat. Transfer strawberry mixture to prepared baking sheet. Freeze for 15 minutes. Remove from freezer; stir in Lillet and rose water.
Crème Fraîche Glaze
Makes ½ cup
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) Lillet Blanc
- 1 tablespoon (15 grams) crème fraîche
- In a small bowl, whisk all ingredients together until smooth. Use immediately.