Tuesday, 14 June 2011

Black Cherry Chocolate Brownies


I've been trying to think of an excuse to make a super chocolatey treat for a while now, but in the end I decided I couldn't wait and when it comes to chocolate who needs an excuse anyway?  This brownie recipe is the best I have ever used and always turns out beautifully.  It's fudgy, gooey, sweet and moist and will satisfy even the most fussy chocolate-lover.  So why not give these brownies a go, just for the pure chocolatey pleasure of it!




Black Cherry Chocolate Brownies

Ingredients

185g unsalted butter, cut into cubes
185g dark chocolate
85g plain flour
40g cocoa powder
100g pitted cherries, chopped plus a few extra
3 large eggs
275g golden caster sugar
icing sugar to dust

Preheat the oven to 180C and line a square brownie tin with baking paper. Allow some of the paper to hang over the sides, this will make it easier to remove the brownies later.

Pour some water into a saucepan and place over a medium heat. Put the butter in a heat-proof bowl and break the chocolate into pieces before adding to the butter. Put the bowl over the saucepan, ensuring the water doesn’t touch the bowl, and stir occasionally until melted and combined. Remove from the heat and leave to one side to cool.

Sift the flour and cocoa powder into a medium bowl and mix. Break the eggs into a large bowl and add the sugar, beat for about 5 minutes until very thick, pale and creamy.

Pour the cool chocolate mix into the egg mixture and fold together lightly with a spatula, being careful not to over mix. Don’t worry if the colour is slightly mottled, this is better than over beating it. Sift the flour/cocoa mixture into the chocolate mixture and gently fold until just combined, again being careful not to over mix.

Gently stir the chopped cherries into the mixture. Pour into the prepared tin and lightly and evenly scatter the extra cherries all over the top.

Place in the oven and bake for 30-35 minutes. When inserting a skewer don't worry if it doesn't come out completely clean as you want a moist, sticky texture to the brownies. Remove from the oven and leave to cool in the tin. When completely cold lift out the brownie with the overhanging paper, cut into squares, dust lightly with the icing sugar and serve.


Belle’s Top Tip
For an impressive extra special dessert serve the brownies warm with a dollop of thick cream, a drizzle of cherry coulis and a light dusting of cocoa powder…ummmmmm.