The baseline is clear: these brownies are very, very good. But at what temperature? Starting with some seedless raspberry preserves left after a cake proved disappointing, Michelle decided jam might be delicious if layered between shortbread and brownies. Adapting an Alice Medrich recipe, she produced a marvelous combination of crispy short crust, fudgy brownie topping and tartly sweet jam in between. Fairly simple to make, Michelle thinks they would likely work with other jam flavors such as apricot, cherry or strawberry. After sampling a bit of the very rich brownies, […]![]()
