Now I’m sure this is not what you were expecting from me for a Thanksgiving week post (if any one expects anything from this blog, because I certainly don’t, that’s part of the fun), but I will be heading out of town for most of the week to spend my Thanksgiving with my family in the lovely wilds of Missouri and I will NOT, emphasis on the NOT, be bring my computer or engaging with the wider digital world.  Again part of the fun.  In my absence I have decided to leave you with this cherry brownie recipe that I concocted a couple of weeks ago, and no. this is not a traditionally Thanksgiving-y recipe, but it is a really REALLY good recipe that needs to be shared.  It’s a surprisingly simple recipe, and it just might give you a jump start on your other holiday baking.

Recipe makes a 9″ x 13″ pan of brownies.

Ingredients:

• 1 cup (1/2 lb) Butter
• 8 oz Unsweetened baking Chocolate (broken or chopped into pieces)
• 8 oz Semisweet Chocolate Chips
• 4 Eggs
• 2 tsp Vanilla Extract
• 1 1/2 cups Brown Sugar
• 3/4 cup Flour
• 1 cup tart Cherry Jam

Directions:

1. Preheat the oven to 350.
2. Line a 9″x13″ pan with greased aluminum foil.
3. Melt the 15 oz of chocolate with the butter.  Stir until completely combined.
4. In a separate bowl, beat the eggs and the brown sugar together.
5. Add the vanilla.
6. Add the melted chocolate, and continue to beat.
7. Sift in the flour.
8. Beat until all of the ingredients are combined.
9. Pour the batter into the greased pan.
10. Drop globs of cherry jam on top of the brownie batter, and then use a knife to marble the cherry jam and brownie batter together.
11. Bake for 35 – 40 minutes.

Here are a few links to past Ephemeral Bee Thanksgiving related posts:

• Bacon Cranberry Jelly
• Spiced Cranberry and Pear Chutney
• Cranberry Orange Quick-bread 
• Pumpkin Brioche 
• Saffron and Pumpkin Dinner Rolls
• Pumpkin Pie
• Apple Pie
• Maple Pecan Tarts
• Roasted Sweet Potatoes with Figs
• Butternut Squash Spoon Bread
• Apple-Brined Turkey