DES MOINES -- A jar of peach jam was Mary Burr's first foray into the food competition world.

"I won a ribbon," the Iowa City woman said. "That got me hooked."

By the time the fair ends Aug. 19, Burr will have entered eight food contests.

Keep in mind, the fair has 893 food contests this year, 43 of which are new for 2012.

"It's fun to watch the judging and the competition between the people," Burr said.

That's true, even if you don't win, as I found out Friday.

I entered Chocolate Cherry Brownies in the Ghirardelli Chocolate Championship. My brownies competed against more than two dozen chocolate cookies, cakes and pie.

"I never have trouble getting judges for this contest," said Arlette Hollister, superintendent of the Iowa State Fair food department.

Steve Gibbons was one of the happy volunteers.

"As far as I know, this is the only planet that has chocolate on it," Judge Steve Gibbons said. "I'm happy to be here."

Three judges tasted each entry, writing scores and comments on cards. A crowd of about 20 people watched. Some had entries in the contest, others were observing.

"I would volunteer as a judge," Garrett Probst of Waterloo said. "Just give me a spoon."

He'd have plenty to choose from. Contests include range from fudge and pasta salad to popcorn creations and organic baking.

Nearly 11,000 entries will be judged in this year's state fair food contests. Judges will award more than $60,000 in cash and prizes by the end of the fair.

“I just thought this would be fun – and it was,” said Denise Hocraffer of Clarion.

Hocraffer entered Thursday's Tone's Cinnamon Roll contest. She didn't place, but she had a great time anyway.

“I made Gooey Cinnamon Rolls,” she said. “Those that didn't go to the fair got eaten that night. My family called them winners.”

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My Chocolate Cherry Brownies recipe didn't win a ribbon at the Iowa State Fair Friday, but my critiques from the judges were supporting.

"Very rich," one judge said.

"Wonderfully rich chocolate flavors and smooth testure," another wrote.

"Moist and very rich," the third said.

Want to judge for yourself? Bake up a batch of these brownies and you'lll be a winner in my book.

CHOCOLATE CHERRY BROWNIES

12 tablespoons salted butter
1 1/2 cups sugar
2/3 cup Ghirardelli Chocolate Baking Unsweetened Cocoa
1 teaspoon vanilla
3 large eggs
1 cup flour
10 Ghirardelli Gourmet Milk 32 percent Cacao Creamy Devotion squares, chopped
10 Ghirardelli Dark 60 percent Cacao squares, chopped
1 cup sweet cherries, pitted and quartered
8 ounces cherry pie filling

Preheat oven to 350 degrees. Line a 9-by-13 baking pan with parchment.

Melt butter over medium high heat. Add sugar and vanilla. Remove from heat and add cocoa. Whisk ingredients together.

In a separate bowl, beat the eggs. Pour the chocolate mixture into the bowl and whisk until combined. Add flour. Mix together.

Using a wooden spoon, add chopped chocolate and stir. Add fresh cherries and pie filling, stirring to combine.

Pour batter into the pan. Bake 30 to 40 minutes. Remove from oven and cool for 15 minutes before lifting parchment and placing brownies on a wire rack to cool completely.