Indulge in the perfect balance of sweet and tart with these sour cherry brownies. The rich chocolatey base is studded with tangy sour cherries, creating a fudgy, decadent treat that's sure to satisfy any chocolate lover's cravings.
Melt the butter in a pan over low heat with the chocolate.
200 g unsalted butter, 200 g dark chocolate
Stir in the cherries.
50 dried sour cherries
With electric beaters, whisk the sugar, eggs and salt together for several minutes until thick and tripled in volume.
300 g golden caster sugar, 4 large eggs, 1 pinch Himalayan pink rock salt
Carefully stir the cooled chocolate mixture into the egg mixture, trying not to lose too much air.
Sift in the flours and cocoa then fold into the chocolate mix until just incorporated. Again, try not to lose too much air.
130 g flour, 1 tbsp cocoa powder
Pour into a 23 cm (9") square cake mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 35 minutes*.
Leave to cool completely, then cut into sixteen squares.
Notes
*Baking time will vary depending on your oven, but you're looking for a well risen crusty top that still has a bit of a wobble when shaken. You won't get fudgy brownies if you over bake, but you don't want liquid ones either. They will firm up a little when cooled.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.