Indulgent Chocolate and Cherry Brownies

Recipe Submitted By: bakingmad

These little brownies are wonderfully light and perfect for a chocolate fix! Top Tip:- To line the tray, cut a piece of baking parchment out to a slightly bigger size then the tin. Lay this over the base of the tin, cut diagonal slits in from the corners and stop when you reach the edges of the base. When you spoon in the mixture, the weight of it will form the corners.

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	Makes 36 Small Brownies F
Skill Level	Easy
Average Rating

Ingredients

300 grams	Dark Chocolate
250 grams	Butter
4	Large Eggs
200 grams	Billington's Light Muscovado sugar
40 grams	Cocoa powder
1 ½ tsp	Mixed Spice
70 grams	Allinson Wholemeal Plain Flour
200 grams	Billington's Natural Glace Cherries Roughly Chopped

Method

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Preheat the oven to 180 C/ 170C fan. Line the 23cm x 29 cm tin with baking parchment as suggested above.
Melt the chocolate in a bowl with the butter over a simmering pan of water. Alternatively melt in the microwave.
Whisk the eggs with the sugar for 3 - 5 minutes until caramel in colour, thickened and a slight trail is left, when the whisk is lifted.
Fold the melted chocolate into the egg mixture gently.
Sieve the cocoa powder with the mixed spice into a bowl, add the flour together with the cherries and toss them evenly in the flour.
Fold the floured cherries into the chocolate thoroughly using a metal spoon.
Pour into the lined tin. Bake for 30 minutes, or until a skewer comes out with a few moist crumbs still clinging on. Allow to cool in the tin.
Cut into 36 squares and package in a gift box or cellophane bag to give as gifts.