Cherry Brownies

Gooey not cakey.  Lots of cocoa and sugar with a slight nod to flour. 

I like cherry, or black forest or chocolate stout brownies.  All are tried and tested with the same recipe.  In our kitchen, it's our choice.  

Ingredients (10 small and rich):

Liquid (of sorts)

120g unsalted butter, cubed

200g golden fine sugar

50g cocoa powder

2 large eggs

1/2 tsp salt

1/2 tsp vanilla paste

To fold in:

67g plain flour

1/2 cup frozen berries OR 100g boozy cherries in kirsch (drained) or 3 TBSP chocolate stout

Method:

Melt the butter and sugar in a saucepan (try to minimise grainy sugar without making caramel).

Whisk in cocoa.

Cool and whisk in eggs (it becomes glossy).

Note the use of one pan so far, all good.

Fold in the flour  (use the same whisk if feeling inclined) add your brownie flavouring ingredient of choice.

Tip into a lined dish and bake for 30 minutes at 165 Celsius (top and bottom oven setting).  

I like mine super fudgy, think chocolate fondant meets brownie.  Bake a little longer if you prefer more 'cakey.'

Cool in the dish and remove to a rack to cool a little more before you dare to cut them.

(Cherry brownies pictured here).