Sour Cherry Brownies – A Miracle
This is another post that’s been sitting in my archives for a very long time and one I keep thinking I must post as it might be useful to others. I call these miracle brownies, because just as I thought they were a complete flop and I was panicking about running out of time to make a substitute, a long shot paid off and they came together quite miraculously.
In my humble opinion, no self respecting cake display is complete without some brownies. So when I was planning what to bake for my friend’s house party, I knew some sort of brownies would need to be included. As it happened, I came across a recipe for Chocolate and Cherry Brownies in Green&Black’s Unwrapped when I was looking for another recipe. Brilliant, I had two bars of G&B’s sour cherry chocolate I’d bought at some point just waiting for the right occasion. I have a particular fondness for this bar, it’s a 60% dark chocolate packed full of sour cherries. The bitter, sweet and sour makes for a terrific combination. So substituting this for the dried cherries in the recipe, adding some cocoa and scaling it down by a third, this is what I did:
- Melted 200g unsalted butter in a pan over low heat with 2 x 100g bars of dark cherry chocolate.
- With electric beaters, whisked 300g vanilla sugar (granulated) with 4 eggs (1 duck & 3 medium hen’s) and a pinch of Pink Himalayan salt for several minutes until thick and tripled in volume.
- Stirred the cooled chocolate mixture into the egg mixture.
- Sifted in 130g flour (half wholemeal, 1/2 white) and 1 tbsp cocoa then folded in until just incorporated.
- Poured into a 9″ sq cake mould and baked at 180C for 25 minutes.
- Left to cool and tried to cut into 36 squares BUT disaster, the mixture had not only sunk but was still liquid! Having spent the day baking cakes, I’d had enough at this point, so covered them up and went to bed.
- In the morning with a clearer head, I thought there was nothing to lose by attempting to rebake them. So back into the oven they went for a further 12 minutes.
- Amazingly, the mixture rose again – it was a miracle!
- At this point, I was convinced I’d overdone them, but on cooling and cutting this time, they were just about perfect.
So, I learnt a really useful lesson here. Brownies can be doubly baked with no harm coming to them at all. The brownies were so good, I vowed I would make them again as soon as possible – nearly two years on, I still haven’t done so.