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Dark Chocolate Brownies

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About the bake

We've called this bake a Dark Chocolate Brownie, but really it’s a traybake using dark chocolate and flavoured with Amarena cherries. This recipe could be a really good festive treat for the family, as you can slice up the traybake into around 12 individual portions. Unlike a brownie we've iced this traybake with a dark chocolate icing.

50Total Time
30Prep Time
20Bake Time
12Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line an 18 x 28cm (7 x 11 inch) baking tray.

  2. Step 2:

    Melt the butter and chocolate in a bowl in a heatproof bowl over simmering water or in a microwave, stirring occasionally.

  3. Step 3:

    Off the heat, add both sugars, mixing until well combined. Add a pinch of salt to bring out the flavours.

  4. Step 4:

    Add the eggs one at the time until the mixture becomes glossy. Add the almonds, salt, flour, baking powder and cherries and mix well.

  5. Step 5:

    Pour the mixture into the tin, level it off and bake for 20 - 25 minutes until set. Leave in the tin to cool.

  6. Step 6:

    For the icing, melt the butter and chocolate together in a heatproof bowl over simmering water then mix in the icing sugar.

  7. Step 7:

    Trim the cake, then spread the icing on the top of the cold chocolate cake, decorate with a serrated knife, and allow to set.

  8. Step 8:

    Finally cut into squares and decorate with cherries and dust with a little icing sugar.

Ingredients

  • For the cake

    • 300g Dark chocolate
    • 150g Butter (unsalted) (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 80g Billington's Unrefined Dark Muscovado Sugar
    • 115g Allinson's Plain White Flour
    • 4 Egg(s) (free range)
    • 1 Egg yolk(s) (free range)
    • 115g Almonds (ground)
    • 1 Salt
    • 1 tsp Baking powder
    • 150g Amarena cherries (chopped in half)
  • For the icing

    • 100g Dark chocolate
    • 50g Butter (unsalted)
    • 2 tbsp Silver Spoon Icing Sugar
  • For the decoration

    •  Amarena cherries (a handful)
    •  Silver spoon icing sugar (to dust)

Utensils

  • 18 x 28cm baking tray
  • Heatproof bowl
  • Saucepan
  • Serrated knife

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