Saturday, 16 August 2014

Choc-Cherry Brownies

Chocolate can be a real brat! (Another B word would also be appropriate here).
Talk about moody and temperamental.
Just the other day, we'd been getting along fine - and then it decided to have a major sulk, and sat in a huff in the bottom of the bowl, oozing disdain.

So, what to do with sulking chocolate? Brownies.
Brownies are always happy. Brownies make the world a better place.

Just take the seized chocolate (because, yes - that's what I'm anthropomorphizing here!)
and ignore the fact that is all huffy; continue as normal....

Choc-Cherry Brownies
Recipe by Tea, Cake and Create

Preheat the oven to 180'C 
Grease and line a brownie baking pan. 

400g chocolate - broken into small even-sized pieces 
50g butter
80g flour
100g glace' cherries, roughly chopped
100g flaked almonds
100g caster sugar
3 eggs
1/2 tsp salt
1tsp vanilla extract

Melt chocolate and butter together (use a double boiler or the microwave on low power.)
Set aside to cool. 

Beat the eggs and sugar together until pale and creamy. 
Pour the cooled chocolate into the egg mixture. Add the vanilla extract. Beat on low speed until incorporated. 

Sift in the dry ingredients. Mix briefly. 
Fold in the cherries and flaked almonds. 

Pour the batter into the prepared brownie pan and bake at 180'C for approx 35 - 40min - a skewer inserted into the centre of the brownies should come out with sticky crumbs stuck to it. 

Allow to cool in the pan before removing and cutting into squares.

Chocolate seized? Celebrate with brownies!
; )


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