I don't usually like brownies with fruit in them, but these are perfect. They're really different, because the punch of slightly sour cherry really cuts through the chocolate. You'll want to serve these with some thick double cream, or my personal favourite, clotted cream.
- 360g caster sugar
- 250g unsalted butter (cubed)
- 200g dark chocolate
- 80g unsweetened cocoa powder
- 65g plain flour
- 75g dried sour cherries
- 50g chopped mixed nuts
- 4 eggs
- 1 tsp. baking powder
Preheat your oven to 180C/gas mark 4.
Line and grease the insides of a 20cm square cake tin.
Break the chocolate up into pieces. Add this to a bowl with the butter and melt over a saucepan of summering water until completely melted. Remove from the heat and add the chopped nuts and cherries. Mix together until the chocolate coats everything.
Sift the flour, cocoa powder and baking powder together into a bowl. Add the sugar and mix together. Slowly mix this dry mixture with the wet chocolate mixture.
Beat the eggs together well until slightly fluffy. Add these in gradually to the rest of the ingredients and mix together until the whole thing is smooth.
Pour this mixture into the baking tray and cook for about 30 minutes or until the brownies are slightly springy on the outside.
If you want to pick up on the cherries in these brownies when serving them, try a dollop of crème fraiche with some grated orange zest and juice mixed through it. The punchy fragrance of the orange will pick up on the sourness of the cherries and the creaminess of the crème fraiche will be a brilliant accompaniment to the chocolate.