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Cherry and Chocolate Brownies

Submitted by Crafty Cookie 11 June 2009

To serve cut into 9 to 16 squares. Notes Store in an airtight container. Best eaten at room temperature or slightly warmed up. They are even tastier if you top each square with 150g melted dark chocolate (in which case do not reheat but they can still be frozen. These brownies can be frozen at -18 degrees centigrade for upto 2 months. To defrost, defrost at room temperature for an hour or for 3 to 4 hours in the fridge.

 
 
 
 

Ingredients

110g/4oz unsalted butter ,180g/6oz golden caster sugar ,6 heaped tablespoons dark muscovado sugar ,140g/5oz dark chocolate 70% cocoa solids ,1 tablespoon golden syrup ,2 beaten medium eggs ,1 teaspoon vanilla extract ,110g/4oz plain flour ,2 heaped tablespoons cocoa powder ,level teaspoon baking powder ,110g/4oz quartered fresh or glace cherries ,,, ,

Method

chocolate brownies:
Cherry and Chocolate Brownies These are wonderful indulgence cakes. The darker and the higher percentage of cocoa solids in the chocolate make it even more moorish, I prefer 85% content of cocoa solids although 70% are still extreemly good.

Ingredients
110g/4oz unsalted butter
180g/6oz golden caster sugar
6 heaped tablespoons dark muscovado sugar
140g/5oz dark chocolate 70% cocoa solids
1 tablespoon golden syrup
2 beaten medium eggs
1 teaspoon vanilla extract
110g/4oz plain flour
2 heaped tablespoons cocoa powder
level teaspoon baking powder
110g/4oz quartered cherries

Method1 Lightly grease/oil an 8 inch square cake tin.2 Line the tin with parchment or greaseproof paper.3 Re oil/grease the paper.
4 Place butter, sugar, dark chocolate and syrup in a large glass mixing bowl.5 Set the bowl over a saucepan of gently simmering water making sure that the bowl does not touch the water or the chocolate will be totally inedible. 6 Heat gently until mixture is well blended and smooth. 7 Remove the glass mixing bowl from heat and leave to cool a little. 8 Add the flavouring to the beaten eggs.9 Add the egg mixture to the chocolate mixture. 10 Beat the mixture thoroughly.
11 Place a sieve over the chocolate mixture.12 Place the flour, baking powder and cocoa powder into the sieve. 13 Carefully shake the dry ingedients into the mixing bowl. 14 Add the cherries 15Using a metal spoon fold into the mixture being careful not to knock the air out.
16 Spoon the mixture into the prepared cake tin. 17 Use a spatula to scrape the last of the mixture into the tin.18 Level the mixture.19 Bake immediately in a preheated oven set at 180 degrees centigrade/gas mark 4 for about 25 minutes or until the edge of the cake is beginning to shrink from sides of tin. The inside will still be quite stodgy and soft to touch.
20 Leave the cake in the tin to cool completely on a wire cooling rack.
To serve cut into 9 to 16 squares. NotesStore in an airtight container. Best eaten at room temperature or slightly warmed up.
It's even tastier if you top each square with 150g melted dark chocolate (in which case do not reheat but they can still be frozen. These brownies can be frozen at -18 degrees centigrade for upto 2 months. To defrost, defrost at room temperature for an hour or for 3 to 4 hours in the fridge.
chocolate brownies:
Cherry and Chocolate Brownies These are wonderful indulgence cakes. The darker and the higher percentage of cocoa solids in the chocolate make it even more moorish, I prefer 85%1 Lightly grease/oil an 8 inch square cake tin.
2 Line the tin with parchment or greaseproof paper.
3 Re oil/grease the paper.
4 Place butter, sugar, dark chocolate and syrup in a large glass mixing bowl.
5 Set the bowl over a saucepan of gently simmering water making sure that the bowl does not touch the water or the chocolate will be totally inedible.
6 Heat gently until mixture is well blended and smooth.
7 Remove the glass mixing bowl from heat and leave to cool a little.
8 Add the flavouring to the beaten eggs.
9 Add the egg mixture to the chocolate mixture.
10 Beat the mixture thoroughly.
11 Place a sieve over the chocolate mixture.
12 Place the flour, baking powder and cocoa powder into the sieve. 13 Carefully shake the dry ingedients into the mixing bowl.
14 Add the cherries
15 Using a metal spoon fold into the mixture being careful not to knock the air out.
16 Spoon the mixture into the prepared cake tin.
17 Use a spatula to scrape the last of the mixture into the tin.
18 Level the mixture.
19 Bake immediately in a preheated oven set at 180 degrees centigrade/gas mark 4 for about 25 minutes or until the edge of the cake is beginning to shrink from sides of tin. The inside will still be quite stodgy and soft to touch.
20 Leave

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