Ingredients
The following ingredients have 4 Servings
- 2 ½ cups fresh cherries ((310g / 11oz with pits OR 270g / 9.5oz pitted))
- 1 tablespoon white sugar ((notes))
- 100 g dark (70%) chocolate ((3.5oz) )
- 113 g unsalted butter ((1 stick / ½ cup))
- 3 large eggs (room temp)
- 1 cup white granulated sugar ((200g / 7oz))
- ¼ cup dark brown sugar, packed ((50g / 1.8oz))
- 1 ½ teaspoon vanilla extract
- 130 g plain (all purp) flour ((1 cup / 5.6oz) )
- 25 g cocoa ((0.9oz / ¼ cup))
- ¼ teaspoon salt
- ¾ cup whipping cream ((250ml))
- 100 g milk chocolate, shaved ((3.5oz) (notes))
Instruction
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
- Pit the cherries and chop into quarters. Set aside ½ cup for the topping. Add the rest to a bowl with 1 tablespoon of white sugar. Set aside to macerate for 10 minutes.
- Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
- Place the eggs and both of the remaining sugars in a large bowl. Whisk with a handheld mixer for around 2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
- Add the melted chocolate and butter and the vanilla and stir through with a spatula.
- Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
- Use a fork to lightly mash the macerated cherries, then stir them through the brownie batter.
- Pour the mixture into the prepared tin and bake for around 40-45 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).
- Let them cool completely before proceeding. You can speed this up by putting chilling them in the fridge.
- Whip the cream in a bowl until soft peaks, then spread over the top. Dot with remaining cherries then scatter with chocolate shavings.
