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Cherry Chocolate Brownies
300g unsalted butter
300g Cooking Chocolate
5 large eggs
450g caster sugar
200g plain flour
1 teaspoon salt
2 Jars of Opies Cocktail Cherries
18 Fresh Cherries
150g White Chocolate
150g Blanched Hazelnuts
Icing Sugar for dusting
Preheat oven to gas Mark 4 and grease and line 2 8 inch square tins.
Put the dark chocolate and butter together in a saucepan and heat until just melted.
Remove from the heat and leave to cool slightly.
In a large mixing bowl, mix together the sugar and eggs and in a separate bowl, weigh out the flour with the salt.
Once the chocolate has cooled slightly, add it to the sugar and egg mixture and mix until combined. Gradually add the flour and salt.
Chop up the cocktail cherries, hazelnuts and white chocolate and mix until evenly distributed.
Pour into the greased and lined tin and smooth the mixture into all the corners.
Melt a little white chocolate and place evenly distributed blobs of chocolate on the brownie, swirl into the mixture with a cocktail stick and place a fresh cherry in the same place.
Place on a middle shelf in the oven and bake for around 35-40 or until a cocktail inserted comes out clean.
Leave to cool slightly in the tin for 10 minutes then remove carefully and place on the wire rack.
Make sure that it is quite cool before cutting into 18 pieces and arrange in a mound of fudgy goodness on a pretty plate liberally dusted with icing sugar.
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