Thank you to everyone that read my first blog post, I hope if you tried the recipe you liked it, they didn’t last long in my house!
I wanted to bake an all time favourite for my next post, and for me this can only be one thing: the chocolate brownie. I love the fudge-like moist texture of a brownie and how SUPER chocolatey they are! Brownies can be so versatile as well, you can add almost anything to the mix, and they make the BEST sweet treats or maybe even an indulgent dessert.
I chose to add the black cherries to the mix not just because I’m a huge fan of a Black Forest Gateaux but because they add a sharpness to the brownies that’s so delicious and moorish. This recipe will make brownies that are so moist and fudgy you won’t be able to just eat one!
The recipe will make 12 large squares, or you can slice them smaller so you can share them around more. I really hope you enjoy this recipe as much as we did, we couldn’t resist going back for more until they were all gone!
275g plain chocolate
275g unsalted butter
325g caster sugar
175g plain flour
1tsp baking powder
4 large eggs
1tsp vanilla extract
1 can black cherries (410g can, 213g drained)
4tbsp black cherry jam
1. Preheat the oven to 170C/Gas Mark 3. Line a deep baking tin with greaseproof paper.
2. Melt the butter and chocolate together on a low to medium heat, stir occasionally to make sure the mix doesn’t burn.
3. Sieve the flour and baking powder together and set aside.
4. Add the sugar to the chocolate mixture, mix well and then add the eggs and vanilla extract. Beat well to make sure it’s all combined.
Top tip: To break the eggs, tap the long side of the egg onto a hard surface. This will help to avoid shell getting into the mix. (As learnt from the great Heston Blumenthal!)
5. Fold in the flour until just combined, don’t over stir the mix. Fold in the cherries well so they’re evenly distributed.
6. Pour the mixture into the prepared tray. Slightly heat the jam in the microwave and spoon a teaspoon full on top of the mixture. Using a cocktail stick swirl the jam into the top of the brownie mix.
7. Bake in the oven for 40 – 45 minutes or until when shook the centre of the brownie doesn’t wobble and the top starts to crack.
8. Leave to cool and slice into desired sizes.
Serving suggestion: slightly warm the brownie and pour over double cream for a totally indulgent dessert!