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Tuesday 9 October 2012

Ultimate Chocolate Cherry Brownies

300g unsalted butter
300g dark (70% cocoa solids) chocolate, broken into pieces
5 large free-range eggs
450g granulated sugar
1 tablespoon vanilla extract
200g plain flour
200g plain flour
1 teaspoon salt
50g cherries

Makes 24 brownies








Incredibly easy to make, decadently chocolatey, not too sweet, a light crust without and beautifully moist within with enough salt to cut through the richness. An easy clap!

Preheat the oven to 180ÂșC/gas mark 4. Line the baking tin 30x24x6cm with greaseproof paper or baking parchment.

Melt the butter and chocolate together in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon. Once the butter and the chocolate have melted, remove from the heat and beat until smooth.

Pour into the baking tin, ensuring the mixture is evenly distributed in the tin and sprinkle with cherries which should nicely sink into the mixture. Bake in the oven for 20-25 minutes or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside.

Leave it to cool for about 20 minutes before cutting into large squares while still in the tin. The greaseproof paper or baking parchment should peel off easily.

Tips
- Always taste the mixture raw to check for your preferred vanilla and salt levels, ensuring you leave some of the mixture to bake, of course.

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