Last weekend our local supermarkets exploded with cherries. The shelves were laden down with heaving punnets of dark red, sweet, juicy fruit. Summer has arrived. After devouring half a box, hands sticky and stained purple-red with juice, I knew I wanted to bake with them too.
Dark chocolate is such a wonderful partner to cherries, so brownies it was.
These are incredibly gooey brownies, the cherries seem to melt a little into the chocolate batter, creating pools of sticky, jammy cherry chocolate.
When I first cut into them, I thought they were too gooey, if such a thing is possible for a brownie, but after a night in the fridge they were perfect. Rich, fudgey and fruity. A squidgey middle with a crisp, crackled top.
They’re best eaten warm straight from the oven, with a scoop of vanilla ice cream melting on top. If you plan on eating them cold, their best stored in the fridge where their gooeyness will set up to fudgeyness, making them easier to eat. Alternatively, reduce the quantity of cherries by about 25 grams, and give them a few minutes longer in the oven. This will result in a more cake-like brownie.
What are your favourite cherry recipes?
Dark Chocolate and Cherry Brownies
(makes approximately 12 generous brownies)
200g good quality dark chocolate, broken into small chunks
250g unsalted butter
350g light muscavado sugar
30g cocoa powder
4 eggs, lightly beaten
150g plain flour
200g cherries, de-stoned and cut in half
Preheat the oven to 180C/350F.
Grease and line a 20cmx20cm square tin.
In a large pan, melt together the chocolate, butter, sugar, and cocoa powder. Stir continuously, scraping from the bottom of the pan to make sure nothing burns on the bottom. Pay particular attention to the chocolate as it can quickly catch and burnt chocolate will affect the taste of the finished brownies.
Take off the heat and leave to cool for a few minutes.
Next, beat in the eggs until combined. It may take a bit of work initially to get them to incorporate into the chocolate mixture, but keep going.
Fold in the flour.
Finally, fold in the cherries.
Pour the batter into your prepared tin.
Bake for 20 minutes for a gooey brownie, keep them in an extra 5 minutes or so if you prefer a more cake-like brownie.
Eat warm, or cool completely and slice into 12 squares.
Store in the fridge, in an airtight container.