White Chocolate and Cherry Brownies

HP1B1415

HP1B1419

These are a new version of my tried and tested brownie recipe. This recipe yields a decent quantity so plan to freeze or share with friends and family. Otherwise, halve the quantity to feed a more reasonable amount of people. However, no judgement here if you decide to eat one tray on your own, they’re that good.

Ingredients

  • 375g butter
  • 375g dark chocolate (use something with at least 60% cocoa solids, don’t worry – it won’t be bitter)
  • 6 eggs
  • 1 tbsp good quality vanilla extract
  • 500g caster sugar
  • 225g plain flour
  • 1 tsp salt
  • 100g macadamias
  • 100g white chocolate (reserve a small handful to sprinkle on top)
  • 1/2 jar morello cherries drained and chopped (chopping them is optional, they work fine whole too)

HP1B1410

Method

  1. Preheat the oven to 180 degrees celsius or 350 Fahrenheit. Prepare a large baking tray by lining with baking paper. The size I use is about 30-35cm, a good size roasting dish is perfect for this.
  2. Melt the butter and chocolate in a saucepan. Use a nice low heat and you can avoid having to use a double boiler. The chocolate will melt and become lovely and glossy.  I find that if you take the mixture off the heat when MOST of the contents are melted, the residual heat will melt the rest and that it will come to room temperature quicker. However, do make sure you leave this to cool to room temperature, to avoid the unfortunate scrambled eggs scenario.
  3. Beat eggs, sugar, salt and vanilla in a bowl. I use the term “beat” lightly, you just want to break-up the eggs because brownies are quite dense so air is in fact the enemy.
  4. Add the chopped nuts and white chocolate to the chocolate mixture and slowly incorporate this into the eggs and sugar. I add a little at a time to make sure it’s cool enough. Finally add the flour, then the cherries.
  5. Pour it into your prepared pan and sprinkle the reserved white chocolate on top.
  6. Pop in the oven for 40-45 mins. Basically you want the centre to be slightly sticky, not liquid.
  7. These brownies are amazing warm and even better if you leave them a couple of days in an airtight container.

HP1B1416
HP1B1417

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