I use jam in place of the traditional sugar in this traybake, which makes it slightly fudgy in texture. It may need a little longer to cook depending on which jam you use – generally the fancier the jam, the higher the fruit content, so it takes a little longer to cook through. Low-sugar and sugar-free jams are very tricky to make work here, when I tested them the finished result was more like a sloppy brownie than a traybake, which isn’t a bad thing, just not what I was going for! Test by inserting a knife, skewer or piece of dried spaghetti in the centre. If it comes out clean, it’s done, but if it’s sticky, cover it with foil to prevent the top from browning, turn the heat down to 150°C/130°C fan/gas 2 and pop back in the oven for 10 minutes or so.
Weigh out your butter and jam into a large mixing bowl and beat together briskly to cream them into an even-coloured paste. Add one egg and mix well to incorporate, then repeat with the remaining two eggs, beating until smooth.
Spoon in the cocoa powder, then the baking powder, and mix well. Add the flour, a third at a time, incorporating it all before adding the next lot.
When the batter is smooth, even and glossy, break the chocolate into squares and fold through with the berries or cherries.
Pour the batter into the prepared tin and
Will keep in an airtight container for 4 days, or in the freezer for 3 months. Defrost completely overnight in the fridge or at room temperature, and reheat thoroughly to serve.
© Jack Monroe, 2020