Monday, May 01, 2006

Chocolate & cherry brownies


It’s Michaels birthday tomorrow & Cherry ripes are his fave chocolate so when I saw this recipe on Niki at Esurientes blog I knew I just had to make them for Michael. Niki used morello cherries which apparently could have caused them not too cook properly in the required time so I used dried cherries, looking back I would have used more than 100g to give a more intense cherry hit. Mine were really yummy but very, very moist in the centre – not liquid though. I like them this way & having never made brownies before I’m not sure just what texture they should be in the end. Will have to wait & see what the boy thinks.

HAPPY BIRTHDAY MICHAEL!

Chocolate & Cherry Brownies

From Green and Black’s Chocolate Recipes: Unwrapped - From the Cacao Pod to Muffins, Mousses and Moles
300 g unsalted butter
300 g dark chocolate (minimum 60%, broken into pieces)
5 large eggs
400 g granulated sugar
1 tablespoon vanilla extract
200g plain flour
1 teaspoon salt
100 g of dried cherries

Grease a roasting or baking tray.In a bowl (placed on top of a pot of boiling water) melt the butter and chocolate together until thick and creamyMeanwhile beat together sugar, eggs and vanilla extract until thick and creamy. The mixture should easily coat the back of a spoon.Once the butter-chocolate mixture has melted, remove from stove and beat into the egg mixtureSift the flour and salt together, and add to the wet ingredients. Mix until mixture is well combined.Drain morello cherries and fold into the brownie mixture.Pour mixture into the tray and bake for 20 - 30 minutes at 180COnce finished baking, allow to cool and cut into pieces.

11 comments:

Niki said...

Mmm - the texture looks fab! Where did you get your dried cherries? I've never seen them.

Caroline@Bibliocook.com said...

I've got that book and it's chock-full of the most amazing recipes. Alas, it was one of the cookbooks that had to be left behind in New Zealand so it's great to find a recipe from it online.

Ange said...

I actually used glaced cherries which is what Michael turned up with from the shoppping, they were fine, like I said I would just double the quantity

deborah said...

ange, did you find the glaced cherries too sweet?
i really like this brownier recipe, its one of my fav's

deborah said...

ooh i really recommedn the morello cherries... the batter isn't runny if you drain them. i think niki included the syrup which made for a runny batter. would increase the cooking time if you were to include the syrup.

nice to see all the different variation

Ange said...

Not too sweet, very rich but not sweet, think will try the morello cherries next time & decide which is best. The problem is I was planning to check out what was available but sent Michael shopping instead & its just too hard to explain so let him grab whatever so glaced cherries it was!

kestypes said...

Where do you get your dried cherries?

Kieran said...

I always like my brownies moist! Never seen them with cherries, though. Must give it a try sometime...

Niki said...

No, I didn't include the syrup in mine; not that silly!

neil said...

I've seen dried cherries at The Essential ingredient, cost a bomb though.

Ange said...

The glaced cherries worked fine though as I said will definitely try with very well drained morellos next time. Everyone who tried these loved them & plan to make them themselves so def nothing wrong with the glace version either