Simply Woman & Home
Dark and white chocolate cherry brownies
When I was in the States, I learnt many things: never drive the wrong way down a one-way street as the police don’t like it very much, and never say ‘kind regards’, as they don’t know what it means. The recipe for these brownies is another example of some of the very useful knowledge I brought back with me. Makes 12 pieces
350g dark chocolate (55-60% cocoa solids)
250g unsalted butter
3 large eggs
250g dark soft brown sugar 110g plain flour
1tsp baking powder
150g fresh cherries, stoned and halved
150g white chocolate, roughly chopped
1-2tbsp cocoa powder, for dusting
1 Preheat the oven to 170C/325F/gas mark 3. Grease and line a 30 x 23cm traybake or roasting tin.
2 Put the dark chocolate and butter into a saucepan and heat until melted, stirring so that it doesn’t get too hot, then remove from the heat and cool.
3 Crack the eggs into a kitchen mixer or a large bowl, then add the sugar and whisk until thickened and paler in colour. Whisk in the cooled chocolate mixture, then gently fold in the flour, baking powder and half the cherries. Spoon into the prepared tin, and scatter the remaining cherries and the white chocolate over the top.
4 Bake for 30-35 mins, or until the surface is set. The brownie will be cooked when a skewer inserted into the middle comes out with just a little mixture sticking to it.
5 Place on a wire rack to cool completely in the tin before removing, dust with cocoa powder and cut into squares. >>