Heavenly chocolate and cherry brownies
Welcome to one of this month's healthy family recipes.
Please share your own ideas and healthy
family recipes in the Healthy Family Recipes section of
Candis Chat
Ingredients:
175g (6oz)
unsalted butter
200g (7oz) dark chocolate with 70% cocoa solids
150g (5oz) dried sour cherries
3 tablespoons cherry brandy
75g (3oz) cocoa powder
100g (3 1/2oz) plain flour
1 teaspoon baking powder
300g (11oz) golden caster sugar
4 large eggs, preferably free-range or organic
Icing sugar for dusting
You will also need a 20cm x 30xm baking tin, lined with baking parchment
Method:
1. Soak the cherries in brandy, preferably overnight. If
you don't want to use alcohol you can soak them in cranberry
juice.
2. Preheat the oven to 180'C/360'F/R4.
Break up the chocolate into small pieces and place in a bowl with
the butter. Place the bowl over a pan of simmering water - making
sure the base of the
bowl does not
touch the water - to melt the butter and chocolate. Stir the
mixture until smooth and both ingredients are completely melted.
3. Stir in the soaked cherries and remove the bowl
from the heat and cool slightly.
4. In a separate bowl sift together the flour,
cocoa powder, sugar and baking powder. Add the melted chocolate and
butter to the bowl and mix thoroughly.
5. Beat the eggs and add them slowly to the
mixture.
6. When everything is well combined pour into the
prepared baking tin. Level out the top and place in the oven for
around 15-20 minutes. When cooked the brownie should be slightly
springy on the outside but still a little soft in the middle - a
skewer will not come out clean.
7. Allow them to cool in the tin for 30 minutes
then carefully turn them out on to a chopping board and cut into
3cm squares.
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