Delicious white chocolate chunks balanced by the burst of sour cherries in these best ever brownies. Substitute the cherries and white chocolate with your favourite dried fruit or nut and chocolate combination.
- 200 g butter, roughly diced
- 150 g dark chocolate (70% cocoa), roughly chopped
- 3 free-range eggs, lightly beaten
- 1½ cups brown sugar
- 1 tsp pure vanilla essence
- 1 cup plain flour
- ½ cup dried sour cherries
- 100 g good quality white chocolate, cut into chunks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180˚C (160°C fan-forced). Grease and line a 20 cm square cake pan.
Combine butter and chocolate in a small saucepan over a low heat and stir until butter and chocolate have melted. Set aside and allow to cool.
Combine eggs, sugar and vanilla essence in a bowl and add cooled chocolate mixture.
Place flour and cherries in a bowl. Add chocolate mixture and stir until just combined. Pour into the pan and evenly place over the white chocolate chunks.
Bake for 45–50 minutes or until cooked when tested. Allow to cool completely in the tin. Remove and cut into 16 pieces.
the food dept. fact
• For an even “fudgier” brownie, reduce the cooking time by 5–10 minutes, experiment until you find “fudginess” you like.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.