I
always get a little timid about bringing brownies out the oven too early in fear I’ll be left with a molten mess in the centre. I left these in 10 minutes more than the recipe instructed but I think this time, I hit a winner! Gooey and fudgey and room for less baking time is always good to know.
I always jump from brownie recipe to brownie recipe but I think I’ll be sticking with this for next time. I used glace cherries here as they remind me of my childhood but fresh would clearly be better so feel free to through them in (de-stoned of course)
Adapted from Jamie Oliver
- 130g butter
- 150g dark chocolate
- 55g glace cherries (or use fresh!) chopped
- 55g pecan nuts, roasted and lightly chopped
- 225g caster sugar
- 55g cocoa powder
- 75g plain flour
- 3/4 tsp baking powder
- 3 large eggs, beaten
- Preheat the oven to 180 and grease and line a brownie tin (20cm square tin) with parchment.
- Melt the butter and chocolate in a heat proof bowl over a pan of simmering water until melted fully. Remove from the heat and add the cherries.
- Sieve together the flour, cocoa, sugar, baking powder and a pinch of salt and then combine fully with the melted chocolate.
- Add the nuts and mix well.
- Add the eggs and mix very well until fully combined and glossy.
- Tip into your tin and bake for 20-30 minutes (i feel 25 was ideal).
- Leave to cool completely before cutting – this will also make sure the middle sets if looking a bit molten!
Enjoy with a cup of tea to brighten a dull Tuesday afternoon !
