Ingredients
The following ingredients have 4 Servings
- 200 grams butter (unsalted )
- 200 grams dark chocolate
- 200 grams dark brown sugar
- 4 medium eggs
- 130 grams plain flour
- 50 grams cocoa powder
- 425 grams cherries (tinned weight, reserve the syrup)
- 100 grams pecans (chopped)
- 50 grams butter (softened)
- 100 grams icing sugar
- 9 cherries (fresh, with the stalks)
Instruction
- Start by pre-heating your oven to gas mark 4.
- Line a 9" square tin with grease proof paper. (See notes).
- Melt the butter in a pan along with the chocolate and sugar. Once melted completely, allow to cool slightly.
- Once the butter and chocolate mixture is cool, whisk in the eggs, one at a time.
- Next, fold through the flour and cocoa.
- Then fold through the tinned cherries (keep the syrup to one side for later) and the chopped pecans.
- Pour the brownie batter into the tin.
- Bake in the centre of the oven for 30-35 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.
- Allow the brownies to cool before making the buttercream icing.
