Brownies with cherries - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the brownies
- 300 g Plain chocolate (70% cocoa)
- 180 g Butter (unsalted)
- 100 g Unrefined golden caster sugar
- 80 g Unrefined dark muscovado sugar
- 4 Egg(s) (free range) medium
- 1 Egg yolk(s) (free range)
- 115 g Almonds (ground)
- 1 Salt
- 115 g Plain white flour
- 1 tsp Baking powder
- 50 g Milk chocolate chunks
- 50 g White chocolate chunks
For the topping
- Dark chocolate 70% cocoa solids
- 25 g Butter (unsalted)
- 1 tbsp Unrefined golden icing sugar
- Cherries fresh, to garnish
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1
Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5). Grease and baseline a 30 x 19 x 4 cm.
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2
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:
- 300g Plain chocolate (70% cocoa)
- 180g Butter (unsalted)
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3
Remove the bowl from the heat and add the sugars. Stir until well combined. Leave to cool for 5 minutes.
For this step you'll need:
- 100g Unrefined golden caster sugar
- 80g Unrefined dark muscovado sugar
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4
Add the eggs and egg yolk one by one, beating well after each egg. You should have a dark glossy mixture.
For this step you'll need:
- 4 Egg(s) (free range) medium
- 1 Egg yolk(s) (free range)
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5
Add the ground almonds, salt, flour, baking powder and chocolate chunks. Using a metal tablespoon fold in gently, in a figure of eight movement. Do not over mix.
For this step you'll need:
- 115g Almonds (ground)
- 1 Salt
- 115g Plain white flour
- 1tsp Baking powder
- 50g Milk chocolate chunks
- 50g White chocolate chunks
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6
Pour the mix into the tin and bake for 20-25 minutes or until set with still a little movement left in the middle. A skewer should be inserted in the middle of the brownies and when remove should be clean but with a few moist crumbs sticking to it.
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7
Leave in the tin to cool. When cooled cut into squares.
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8
To make the chocolate icing, place the chocolate and butter in a large bowl set oven a pan of simmering water. Heat gently, do not let the water boil rapidly and touch the bottom of the bowl. Heat and stir until the chocolate and better are melted. Remove from the pan and beat in the icing sugar until smooth. Pipe or spoon over the brownie squares and serve with a fresh cherry or raspberries.
For this step you'll need:
- 50g Plain chocolate (70% cocoa)
- 25g Butter (unsalted)
- Cherries fresh, to garnish