Baking Dish – Biscuits And Slices (Part 1) - Chocolate and Cherry Brownie

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Chocolate and Cherry Brownie

Ingredients

·         50 grams butter

·         150 grams dark chocolate (67% cocoa), chopped

·         3 eggs

·         ¾ cup caster sugar

·         ¼ cup brown sugar

·         1 teaspoon vanilla extract

·         ½ cup plain flour

·         Pinch of salt

·         1 teaspoon baking powder

·         ¼ teaspoon ground cinnamon, optional

·         350 grams cherries, halved and pitted

Recipe

1.    Preheat the oven to 175˚C.

2.    Grease a 24 cm x 24 cm cake tin and fully line with baking paper.

3.    Put the butter and chocolate in a small bowl and place over a saucepan of simmering water, ensuring the base of the bowl is not touching the water. Stir occasionally until the chocolate is melted and smooth. Don’t let the mixture get too hot. Cool.

Chocolate and Cherry Brownie

4.    Whisk the eggs, sugar and vanilla in a large bowl until combined, but not light and fluffy, then whisk in the cooled chocolate mixture. Sift over the combined flour, salt, baking powder and cinnamon and using a large metal spoon, fold together. Stir in half the cherries and pour the batter into the tin. Scatter over the remaining cherries.

5.    Bake for 25 minutes or until a skewer inserted into the centre comes out with damp crumbs attached. Cool in the tin. Cut into small pieces and dust with icing sugar to serve. Store in an airtight container for 3-4 days.

 
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