It’s hard to go past a slice of this super easy, warm chocolate and cherry brownie. Crisp on the outside and fudgy in the centre, dust with icing sugar to serve.
INGREDIENTS
150 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
METHOD
Preheat the oven to 175˚C.
Grease a 24 cm x 24 cm cake tin and fully line with baking paper.
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.
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.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.