Ginger and sour cherry brownies - recipe

Ingredients

Recipe , Brownies , Cherry , Ginger , Sour cherry

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1

Preheat the oven to 170°C (fan 150°C, gas mark 3). Grease and baseline a 23cm/9in cake tin.
2
Sift together the flour, salt and baking powder.

For this step you'll need:
- 110g Plain white flour
- Salt
- 1tsp Baking powder
3
Place the chocolate and butter in a bowl. Rest the bowl over a pan of gently simmering water. Do not let the bowl touch the water. Leave until the chocolate and butter is melted, stirring occasionally to mix.

For this step you'll need:
- 340g Plain chocolate (70% cocoa) with crystallised ginger.
- 255g Butter (unsalted)
4
Remove the bowl from the heat.

For this step you'll need:
- 255g Unrefined golden caster sugar
5
Whisk the eggs and slowly add the sugar. Beat in the chocolate mixture and gently fold in the flour and sour cherries. Do not over mix.

For this step you'll need:
- 3 Egg(s) (free range) medium
- 255g Unrefined golden caster sugar
- 55g Dried sour cherries
6

Pour into the cake tin and bake for 35 minutes until the surface is set but a skewer comes out with a little of the mixture clinging to it. Leave to cool in the tin before cutting into squares.

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