Dark Chocolate Cherry Brownies
Inspired by techniques from America's Test Kitchen.
A large tray of dark cocoa brownies studded with plumped dried cherries and a hint of almond.
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Method
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Equipment
- 23 x 33 cm metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 202 kcal |
| Protein | 2.4 g |
| Carbohydrate | 32.8 g |
| of which sugars | 22.7 g |
| of which free sugars | 22.6 g |
| Fat | 7.5 g |
| of which saturates | 2.5 g |
| Fibre | 1.4 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Cherries
- 170 g dried sour cherries, chopped
- 60 ml water
- 1 tsp almond flavouring
Brownie
- 80 ml boiling water
- 55 g unsweetened (100%) chocolate, finely chopped
- 28 g Dutch-process cocoa powder
- 55 g unsalted butter, melted
- 80 g neutral oil (rapeseed or sunflower)
- 2 large eggs, at room temperature
- 2 large egg yolks
- 2 tsp vanilla
- 420 g caster sugar
- 4.5 g fine sea salt or table salt about ¾ tsp
- 250 g plain flour
- 1
Cherries. Heat the oven to 180 °C (160 °C fan) and line the large tin. Simmer the cherries with the 60 ml water in a small covered pan for 2 min, then leave covered for 10 min to plump. Stir in the almond flavouring.
- 2
Chocolate. Whisk the boiling water, chopped chocolate and cocoa together until smooth, then whisk in the melted butter and oil.
- 3
Batter. Add the eggs, yolks and vanilla, then the sugar and salt, whisking until glossy. Fold in the flour, then the cherries with any liquid left in the pan.
- 4
Bake. Spread in the tin and bake 30-35 min, until a cocktail stick comes out with a few sticky crumbs.
- 5
Cool. Cool on a rack for 1-2 h before lifting out and cutting into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
