Strawberry Brownies

• for the jam
• 1 quart strawberries, hulled & finely diced
• 1/4 cup strawberry liquor
• 1 cup sugar
• 1 cup water
• for the brownie batter
• 11 ounces dark chocolate (60-70% cocoa), chopped
• 8 ounces unslated butter, cut into 1-inch cubes
• 1 teaspoon salt
• .35 ounces ground flax
• 1.5 ounces sorghum flour
• .7 ounces brown rice flour
• .7 ounces white rice flour
• 1 ounce tapioca starch
• 1 ounce sweet white rice flour
• 1.5 cups sugar
• ,5 cups firmly packed light brown sugar
• 5 large eggs

1. Make the jam: Combine strawberries, 1/2 cup sugar, water & strawberry liquor in a medium size sauce pan. Heat over meadium - high heat, stirring frequently until the jam starts to thicken, about 15 minutes. Remove from heat and set aside.
2. Preheat oven to 350 degrees. Prepare a 9x13 pan with parchment paper, and then grease the parchment paper.
3. On a low burner, melt together chocolate & butter. While chocolate is melting, whisk together flours, cocoa and salt.
4. Once chocolate & butter have melted, turn off the burner but leave the pot in place. Stir in both the granulated sugar and the brown sugar.
5. Remove pot from burner and stir in 3 eggs. DO NOT BEAT. Once eggs are combined, add in remaining eggs, stirring until just combined.
6. Sprinkle flour over the bowl and stir in slowly. Make sure most lumps are out - but it is ok if there are still a few, they should disappear when baking.
7. Pour half of batter into prepared pan & smooth with a spatula. Spread in the warm jam, being careful to keep it away from the edges so that it does not burn. Pour the remaining batter on top to cover the jam.
8. Bake for 35 minutes

strawberries, strawberry liquor, sugar, water, batter, chocolate, butter, salt, ground flax, flour, brown rice, white rice, tapioca, sweet white rice, sugar, brown sugar, eggs

Taken from food52.com/recipes/12531-strawberry-brownies (may not work)