Soft Cherry Brownie recipeHow much do you love chocolate brownies? Well let me tell you as I sit here typing I’ve had both daughterlings come and ask me when they can eat these soft cherry brownies? They’ve only been out of the oven for two minutes but they’ve made the whole house smell all chocolatey.  “They’re for New Years Eve” I told them as they skulked off as if they had to wait an eternity.

Brownies rock NYE

I’ve found that with this recipe these brownies taste good when still warm with a dollop of ice cream but if you can bare to wait they improve in richness if eaten a day after baking. I made these to take to a New Years Eve party this year where there will be other chocolate loving kids so I wanted to add a soft cherry flavour. Usually I add glacè or natural morello cherries but for this one I decided to make them quick and easy and used a tin of pitted cherries in juice. I drained the juice completely so they wouldn’t make the cake all gooey – well more gooey than it should be. I also didn’t cut them in half so when you eat them you get all that juicy flavour in one hit.

Soft Cherry Brownie recipeThe result? Pretty good I’d say.

Soft cherry brownies

Soft cherry brownies

  • 3 medium eggs
  • 275g caster sugar
  • 175g salted butter
  • 200g dark chocolate
  • 175g plain flour
  • 2 tbsp cocoa powder
  • 1 tin of pitted cherries (about 230g)
  1. Line a 20x 30cm baking tin with silicon paper and pre-heat your oven to 180*C (160*C for fan ovens).
  2. Place the eggs in a bowl and whisk up then add the sugar and combine. Set to one side.
  3. Place the butter in a saucepan over a medium heat and when melted remove from the heat and add the broken up dark chocolate until it melts. Place over the heat if necessary but be sure to watch that it doesn't burn.
  4. Measure and sieve the flour and cocoa into a separate bowl.
  5. Add the chocolate to the egg and sugar mix and combine. Add the dry ingredients and fold in.
  6. Stir in the drained pitted cherries then transfer to the cake tin.
  7. Bake for 30 minutes. The top will start to form cracks. That shows it's ready to be removed from the oven.
  8. Leave the tin on a rack to cool completely before removing the cake from the tin.
  9. To cut neat portions place a large knife in hot water then dry before cutting each slice. The heat from the blade will slice easily through the whole brownie if you re-heat it each time.
http://cakesbakesandcookies.com/2016/12/30/we-cant-get-enough-of-these-soft-gooey-and-totally-delicious-brownies-and-neither-will-you/

So what are you baking for New Years Eve then? Last year I made a tart and the year before I made Tiramisu. Anything goes as long as it sees in a sweet new year and brings you plenty of joy and happiness.

Happy New Year.

EmmaMT x

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