Spanish Picota Cherry Chocolate Brownies
“These are so rich and moist, more like a dessert than a cake.” – Kerstin Rodgers*
*Recipe created by Kerstin Rodgers
Preparation time: — minutes
Cooking time: — minutes
- 300g Spanish Picota cherries, pitted and sliced in half
- 200g of good quality dark chocolate, 70% cocoa or more
- 200g milk chocolate, in chip form or broken up
- 150g unsalted butter
- 50g chocolate powder
- 100g self-rising flour200g light brown soft sugar
- Pinch of ground nutmeg
- 3 eggs
- Vanilla essence/paste
- Preheat oven to 170-180C and line a cake tin with baking parchment.
- Break up the dark chocolate and half the milk chocolate, into rough chunks and cut the butter into pieces.
- Place the butter into a bowl and add the dark and milk chocolate chunks and bain-marie it all, mixing until it’s uniform. Take the bowl off the heat and leave it to cool.
- Chop the remaining milk chocolate into small chunks (if not using chips) and set aside.
- Sieve the chocolate powder, flour, nutmeg into a bowl and set aside.
- Cream together the eggs, sugar and a few drops of vanilla essence until light and fluffy using an electric mixer. This will take a while, the resulting mixture should be thick and nearly twice the volume of what you started with.
- Fold in the butter, chocolate mixture gently to avoid losing the air you’ve creamed in.
- Fold in the flour, chocolate powder, nutmeg and most of the Spanish Picota cherries bit by bit. Mix until uniform.
- Pour into the tin and sprinkle the chips and remaining cherries on top.
- Place in the oven and cook for 30-40 minutes. The centre of the brownie should no longer wobble when you gently shake the cake tin. If it does, it needs a few more minutes. Cool for about 20 minutes. Then cut into squares.