It’s hard to go past a slice of this super easy, warm chocolate and cherry brownie. Crisp on the outside and fudgy in the centre, dust with icing sugar to serve.
INGREDIENTS
150 grams butter
150 grams dark chocolate (67% cocoa), chopped
3 eggs
¾ cup caster sugar
¼ cup brown sugar
1 teaspoon vanilla extract
½ cup plain flour
pinch of salt
1 teaspoon baking powder
¼ teaspoon ground cinnamon, optional
350 grams cherries, halved and pitted
METHOD
Preheat the oven to 175˚C.
Grease a 24 cm x 24 cm cake tin and fully line with baking paper.
Put the butter and chocolate in a small bowl and place over a saucepan of simmering water, ensuring the base of the bowl is not touching the water. Stir occasionally until the chocolate is melted and smooth. Don’t let the mixture get too hot. Cool.
Whisk the eggs, sugar and vanilla in a large bowl until combined, but not light and fluffy, then whisk in the cooled chocolate mixture. Sift over the combined flour, salt, baking powder and cinnamon and using a large metal spoon, fold together. Stir in half the cherries and pour the batter into the tin. Scatter over the remaining cherries.
Bake for 25 minutes or until a skewer inserted into the centre comes out with damp crumbs attached. Cool in the tin. Cut into small pieces and dust with icing sugar to serve. Store in an airtight container for 3-4 days.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.