Just wow! These brownies are absolutely incredible. Rich, fudgey chocolate brownies with our Morello Cherry Preserve swirled through them. We used a combination of plain and rye flour to make these- the rye flour adds more texture than if just plain flour was used alone. The combination of cherries and chocolate is so good, and makes a delicious change from a plain chocolate brownie, which I'm not sure I'm ever going to be able to go back to! On our recipe development day I just couldn't stop eating these, I hope you like them as much as I do!
Black Forest Brownies with Morello Cherry Preserve
Helen Upshall
18
15 minutes
25 minutes
Cake
Rich fudgey Morello cherry & chocolate brownies
Ingredients
- 100g plain flour
- 75g wholemeal rye flour
- 50g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 200g salted butter, cubed
- 300g dark chocolate, 70%
- 150g soft brown sugar
- 225g caster sugar
- 1 tsp vanilla bean paste or essence
- 4 large free range eggs
- 1 jar Morello Cherry Preserve
TO SERVE (optional)
- Icing sugar
- Chocolate shards
- Fresh cherries
- Creme fraiche
YOU WILL NEED
- 20 x 30 cm tin
- Parchment paper
Directions
Preheat the oven to 200C/180C fan/gas 6. Grease and line the tin with parchment paper.
In a large bowl, sieve together the two flours, cocoa and baking powder. Add the salt.
Place a pan over a low heat and add the butter, chocolate, both sugars and vanilla. Allow to gently melt, stirring regularly.
Remove the melted butter and chocolate from the heat and allow to cool for a couple of minutes before pouring into the sieved flours and cracking in the eggs. Mix all the ingredients together using a wooden spoon to form a thick, chocolatey batter.
Pour the batter into the prepared tin and smooth the top using the back of the spoon or a pallet knife. Spoon over the cherry preserve in large dollops and gently swirl into the surface of the brownie batter (avoid mixing too much).
Bake the brownies in the preheated oven for 25 minutes, until they have just set and have a nice crust on the top. Remove from the oven and allow to cool for at least 4 hours. When cooled, place in the fridge for 1 hour, or ideally overnight to fully set.
Slice the brownies into 18 squares and allow to come to room temperature before serving. Enjoy with just a sprinkling of icing sugar and chocolate shards or make them into a decadent dessert by serving with fresh cherries and creme fraiche.
