A decadent dessert from Una Leonard.
Ingredients
Makes 12 brownies
- 50g caster sugar
- 400g black cherries, pitted and halved (these can be frozen)
- 1 tablespoon lemon juice
- 2 tablespoons Kirsch (optional)
- 1 batch of our original brownie mix
- 3 eggs
- 400g light brown sugar
- 150g butter
- 150g dark chocolate, broken into chunks
- 190g plain flour
- 3 tablespoons dark
- cocoa powder
- 100g milk chocolate chips
To serve:
- chocolate shavings
- freshly whipped cream
Method
- Preheat the oven to 170°C. Line a 20 x 20cm baking tin with baking parchment.
- Put the sugar, cherries, and lemon juice in a heavy-bottomed, medium saucepan. Bring to a simmer over medium to high heat, then reduce the heat and let the mixture simmer until the sauce is reduced and has a jam-like consistency. Mix in two tablespoons of Kirsch. Set aside to cool.
- Mix the batter for our original brownies, adding in the chocolate chips at the end. Pour the batter into the prepared tin.
- Original Brownie Mix: Put the eggs and light brown sugar in a large mixing bowl. Whisk until the mixture is light in colour and doubled in volume – this should take about five minutes.
- Place the butter and dark chocolate in a separate microwave-safe bowl and melt in the microwave for 30-second intervals until fully melted. Stir at each interval to prevent the chocolate from scorching.
- Add the warm melted butter and chocolate to the whisked eggs and continue to whisk until combined. Sift the flour and cocoa powder together and gently combine with the wet mixture using a spatula.
- Spoon the cherry mix over the batter then swirl using a knife or skewer.
- Bake for 25–30 minutes, or until the sides of the brownies have set, but the centre is still wobbly.
- When the brownies have cooled completely, remove from the tin in one piece (this should be easily done by lifting the parchment), place on a board and cut into squares.
- Serve warm with chocolate shavings and freshly whipped cream.
