Name: Black cherry brownies
Total time: 3300 s
Yield: 16
Ingredients: 200 gram 54% dark milk chocolate; 100 gram 75% dark chocolate; 225 gram unsalted butter; 25 gram cocoa powder; 4 egg; 150 gram soft light brown sugar; 225 gram golden caster sugar; 1 teaspoon vanilla paste; 150 gram plain flour; 1/2 teaspoon baking powder; 250 gram cherries in kirsch; 75 gram almond; 100 gram dark chocolate chunks; 100 gram dark chocolate; 1 tablespoon Christmas sprinkles

Step 1

Preheat the oven to 170°C/150°C fan. Grease a 20 x 30 x 4cm baking tin with baking paper.

Step 2

Tip the milk chocolate (200 g) and dark chocolate (100 g) into a heatproof bowl. Add the butter (225 g) and cocoa powder (25 g) and set over a pan of simmering water, stirring. When almost combined, remove from the heat, stir until smooth and cool for 3-4 minutes.

Step 3

In a large mixing bowl, whisk the eggs (4) , brown sugar (150 g) , caster sugar (225 g) and vanilla paste (6 g) for 1-2 minutes until frothy and pale. Add the melted chocolate and whisk again until just combined.

Step 4

Sift the flour (150 g) , baking powder (2 g) and a pinch of salt into the bowl and fold in with a spatula until almost smooth. Fold in the drained cherries (250 g) , chopped almonds (75 g) and chocolate chunks (100 g) .

Step 5

Spoon into the prepared tin, spread level and bake for 30-35 minutes, until the top is lightly risen and starting to crack. Leave to cool completely.

Step 6

Pour the reserved cherry soaking liquid into a small pan. Place over a medium heat, bring to the boil and cook until reduced by half. Remove from the heat, add the chopped chocolate (100 g) and leave for 1 minute without stirring.

Step 7

Stir until smooth, then spread over the top of the brownies. Scatter over the Christmas sprinkles (10 g) . Allow the brownies to cool, then cut into squares.

Black cherry brownies

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