Chocolate indulgence, you won’t be able to resist squidgy chocolate brownie recipe. These chocolate brownies are deliciously gooey, chocolate treats, crunchy on top and soft and moist inside. This chocolate recipe will fulfil the needs of chocoholics and brownieoholics alike! This time I decided to add some sour cherries to break the rich sweetness of the chocolate - delightful mix, I love this change from regular brownies, the result was very good.
Chocolate and Cherries Brownies
Makes : 24 small squares
100g dark cooking chocolate
100g original (salted) butter
1 cup caster sugar, sifted
3 eggs (60g)
1 tsp vanilla bean paste (equivalent to 1 whole bean)
1 cup plain flour
1/2 tsp baking powder
1/4 cup cocoa powder
200g tinned sour (morello) cherries (drained well)
200g dark chocolate chips (or good quality chopped dark chocolate)
Preheat the oven to 160C then grease and line a 18x27cm (slice) baking tin with baking paper.
Melt the butter and cooking chocolate over low heat in a small saucepan, stirring well to combine. Once melted set this aside to cool (it is important to let this cool almost completely, or you will end up with scrambled eggs).
Lightly whisk the eggs together with the vanilla paste, then using a fork gradually stir in the caster sugar until combined.
Gently stir in the cooled chocolate mixture until smooth and combined.
Sift the flour, baking powder, and cocoa powder together then fold into the main bowl gradually. Use a cutting, not a stirring, motion, and try not to stir to vigorously as this will otherwise create unnecessary air in the mix.
Gently fold in the cherries and chocolate chips and pour into baking tin.
Bake for 25-30 minutes or until just set. A knife inserted into the centre should come out sticky but not liquid.
Allow the brownies to cool in the tin completely before removing them and cutting them into 4x6cm squares for everyone to ENJOY!
Simple recipe of Chocolate and Cherries Brownies. For a really decadent dessert, serve warm with vanilla ice cream.
No comments (0)