I make plain old chocolate brownies all the time, so the other week I decided I wanted to experiment with some different flavours. The wonderful Pink Rachael suggested putting sour cheeries in them, and I thought the idea sounded delicious, so I gave it a try.
I basically use this recipe for chocolate brownie cake from BBC Good Food, but adapted slightly. Here’s how I made the cherry ones:
175g caster sugar
75g light brown sugar
100g plain chocolate (in Germany, use Schwarze Herren, for the UK Bournville would work)
25g dark chocolate (at least 80% cocoa)
1 tbsp Golden Syrup (in Germany, use the Karamell flavoured Grafschafter Goldsaft)
1 tsp vanilla extract/essence (For Germany: If you can’t get vanilla extract, use Vanillezucker. DO NOT use those Aroma things)
100g plain flour
1/2 tsp baking powder (or 1 tsp German baking powder – it doesn’t work as well as the stuff you get in the UK!)
2 tbsp cocoa powder
50g chocolate drops
About 30-50g sour cherries
- Line a 20 cm cake tin with greaseproof paper and preheat the oven to 180°C/fan 160°C/Gas mark 4
- Place the butter, chocolate, both sugars and golden syrup in a pan and melt them over a low heat until smooth and lump free
- Meanwhile, place the flour, baking powder and cocoa powder in a large bowl. If your butter is unsalted, also add a pinch of salt.
- Break the eggs into a bowl and beat them until they’re frothy
- Remove the pan from the heat and stir in the eggs and vanilla essence
- Pour the liqid mixture into the bowl with the dry ingredients and stir until everything is well mixed
- Add the chocolate drops and stir some more
- Add the cherries a few at a time, stirring after each addition. I didn’t actually weigh the amount I put in, but basically you want there to be cheeries throught the whole mixture but not have them overwhelm (there should still be some actual brownie between the cherries!)
- Pour the mixture into your baking tin and bake on the middle shelf for 20-30 minutes. When it’s done, it should have formed a kind of skin on the top and spring back when you press it down. A skewer inserted into it should come back fairly clean (the brownies are fairly stickly, so a little bit of mixture sticking to the skewer is fine, but it shouldn’t actually be liquid!)
- Leave to cool for at least 20 minutes before cutting, otherwise the brownies will just fall apart!
And that’s it! Incredibly easy, but also incredibly tasty. Win!