About the bake
Our Chocolate & Cherry Brownie recipe has a wonderful crispy shell over the top and a gooey centre, thanks to a perfect mix of fat to sugar. The addition of cherries, gives these brownies that extra sense of decadence.
Method
Step 1:
Preheat the oven to 180°C (170°C fan, gas mark 4). Line the 23cm x 29 cm tin with baking parchment .
Step 2:
Melt the chocolate in a bowl with the butter over a simmering pan of water. Alternatively this can be melted in the microwave.
Step 3:
Whisk the eggs with the sugar for 3 - 5 minutes until it turns to a nice caramel colour, thickened and leaves a slight trail when the whisk is lifted.
Step 4:
Fold the melted chocolate into the egg mixture gently.
Step 5:
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.
Step 6:
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.
Step 7:
Cut into 36 squares and package in a gift box or cellophane bag to give as gifts.
Ingredients
- 300g Dark chocolate
- 250g Butter (unsalted)
- 4 Egg(s) (free range)
- 200g Billington's Unrefined Light Muscovado Sugar
- 40g Cocoa powder
- 1.5 tsp Mixed spice
- 70g Plain wholemeal flour
- 200g Glacé cherries (roughly chopped)
Utensils
- 23cm x 29cm tin
- Baking parchment
- Bowl, saucepan
- Whisk
- Metal spoon
- Skewer
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 300g Dark chocolate
- 250g Butter (unsalted)
- 4 Egg(s) (free range)
- 200g Billington's Unrefined Light Muscovado Sugar
- 40g Cocoa powder
- 1.5 tsp Mixed spice
- 70g Plain wholemeal flour
- 200g Glacé cherries (roughly chopped)
Utensils
- 23cm x 29cm tin
- Baking parchment
- Bowl, saucepan
- Whisk
- Metal spoon
- Skewer