My brother and sister-in-law called in on Boxing Day for an evening meal en route to Napier. They only stayed for dinner but dropped off some South Island goodies. One of these was a box of Marlborough cherries – I'm a Blenheim girl from way back! They were going to go off faster than we could eat them so I decided to add them to the few on our tree to make a Chocolate Brownie.
Cherry Chocolate Brownie
A quantity of cherries, previously pitted, and stewed in a small quantity of water and sugar.
315g sugar300g chocolate (dark is best, though any will do)
300g butter
5 eggs
210g flour
A tub (250g) cream cheese
Heat the oven to 150◦ C and spray a 32 by 22 baking tin with non-stick spray, line with baking paper and then spray again.
Melt the chocolate and butter in a double boiler, or carefully in a microwave.
In a cake mixer, whisk the sugar and the eggs on high, until the sugar is dissolved. It will dissolve more quickly if you use caster sugar, but it will take about 10 minutes).
Slow the mixer down and add the chocolate mix, but only mix until the ingredients are combined. Add the flour and mix again, only until the ingredients are combined, and the lumps gone.
Pour the batter into the cake tin. Dot the surface with tiny bits of the cream cheese and the cooked cherries. If there is any syrup left, pour it over the top and bake for 40 – 45 minutes Test with a skewer – there should still be some wet looking crumbs on the skewer.
Cool in the tin and then cut into squares.
No comments:
Post a Comment