Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Sour Cherry Brownies – A Miracle

Brownies & Blondies | 28th June 2013 | By

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.

Sour Cherry Brownies

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.
Sour Cherry Brownies

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.

Comments

  1. Leave a Reply

    Foodycat
    28th June 2013

    That really is a miracle! I’d have been too scared to try that out.

  2. Leave a Reply

    Victoria Lee
    28th June 2013

    They look and sound delicious! And a true brownie miracle! Thanks so much for sharing your experience!

  3. Leave a Reply

    Johanna GGG
    28th June 2013

    I am glad you posted this miracle – how often do my recipe not bake enough because my oven is just puffing along trying to catch up with most ovens – wonder if it would work when I cut into a cake and find it is not baked right through despite the lying skewer 🙂 Oh and the brownies look delicious – I agree they are essential in any cake display (but lovely gooey fudgy ones please, not dry disappointing ones)

  4. Leave a Reply

    The Ordinary Cook
    28th June 2013

    Ah genius! I have lots of trouble getting brownies right. I will try a second bake next time they are too gooey.

  5. Leave a Reply

    Katharine
    28th June 2013

    They look perfect! Like Jac, I love the papery topping you’ve achieved! It must be your double-bake method – you could patent it!

  6. Leave a Reply

    belleau kitchen
    29th June 2013

    they do look like the ‘perfect’ brownie, don’t they… it’s all about the oven temp I think and HUGE amount of butter… I remember making cherry chocolate brownies last year and they were soooooo good… nice work!

  7. Leave a Reply

    Katie
    29th June 2013

    I’d have never thought you could put them back in the oven after they sat overnight. Good to know!
    They look delicious. I love choc and cherry together too

  8. Leave a Reply

    Alida
    29th June 2013

    Interesting. Thanks for sharing this. I didn’t know this was possible!

  9. Leave a Reply

    Jean
    30th June 2013

    A miracle indeed. I once threw a tray of brownies in the bin because they were still liquid when they had cooled. It never occurred to me to shove them back in the oven – I just thought they were a write-off. I shall remember this post if it happens again!

  10. Leave a Reply

    Baking Addict
    30th June 2013

    I’m glad you finally got round to posting this as it’s a very handy tip indeed. Love G & B chocolates – please pass the plate over 🙂

  11. Leave a Reply

    larelle
    1st July 2013

    They sound gorgeous! I will have to try them myself. I could imagine them with a nice little dollop of clotted cream 🙂 Nom!

  12. Leave a Reply

    cupcakegirl
    2nd July 2013

    These sound amazing , I love cherry and chocolate as a combo and I can’t beleive I havn’t tried that G&B bar before. … To the shops!

  13. Leave a Reply

    Marty Hill
    3rd July 2013

    My mouth watered this entire blog post. I don’t always care for sour cherries but I always love to eat chocolate. I can’t wait to try to make these. Thank you for posting.

  14. Leave a Reply

    Caroline
    4th July 2013

    They look delicious and well worth sharing. There are so many things I never get round to blogging and just as many things that I keep meaning to remake too. I can’t remember seeing that bar recently though – I used to buy it regularly but haven’t seen it in the supermarkets for a while.

  15. Leave a Reply

    Adam @ Miracle berry
    30th December 2016

    Hi Choclette. This looks very tasty indeed. Not sure if you have ever heard of the Miracle berry? This unusual fruit from Ghana contains a protein called Miraculin which has the ability to change acidic flavours into sweetness. This means by having the right level of acid, in this case the cherry, you can drastically reduce the amount of sugar used. I would be very interested in experimenting with this recipe. If you would like to try a couple of grams ( currently the most expensive fruit in the world) please mail me and I’ll send you some. Take care, Adam.

    • Leave a Reply

      Choclette
      3rd January 2017

      Thanks Adam. They were really good and it’s about time I made them again. Using the miracle berry sounds like an interesting idea.

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