The Sour Cherry and Chocolate Brownies Recipe The sharp flavor and chewy texture of the dried sour cherries contrast wonderfully here with the rich, dark chocolate.
11 tbsp unsalted butter, diced, extra for greasing
6oz (150g) good-quality dark chocolate
1 1⁄4 cups light brown sugar
1 1⁄4 cups all-purpose flour, plus extra for dusting
1 1⁄4 tsp baking powder
1⁄2 tsp salt
3 large eggs
1 tsp pure vanilla extract
1⁄2 cup dried sour cherries
4oz (100g) dark chocolate chunks
1 Preheat the oven to 350°F (180°C).
2 Grease the pan and dust with flour. Break up the chocolate and place with the butter in a heatproof bowl over simmering water, without touching the water, until just
3 Remove from the heat, add the sugar, and stir to combine. Cool slightly
4 Sift the flour, baking powder, and salt into a separate bowl. Mix the eggs and vanilla extract into the chocolate mixture.
5 Pour it into the flour and mix together. Be careful not to over-mix.
6 Fold in the cherries and chocolate chunks. Pour the mixture into the pan and bake in the center of the oven for 20–25 minutes.
7 The brownies are ready when the edges are firm, but the middle is soft to the touch.
8 Cool in the pan for 5 minutes. Turn out and cut into squares. Cool further on a wire rack.
9 STORE The brownies will keep in an airtight container for 3 days.
The texture of a brownie is very much a matter of personal taste. Some people like them so squishy that they fall apart, others prefer a firmer cake. If you prefer soft brownies, reduce the cooking time slightly.
|Sour Cherry and Chocolate Brownies Recipe|