Chocolate, Cherry and Walnut Brownies
Makes 9-12 good-sized brownies.
Ingredients:
1. 200g unsalted butter
2. 200g dark chocolate (70% cocoa solids), chopped
3. 3 eggs
4. 300g granulated sugar
5. 2 teaspoons vanilla extract
6. 125g plain flour
7. a pinch of salt
8. 100g dried cherries
9. 100g walnut pieces
Method:
1. Preheat the oven to 180°C/fan 160°C/gas 4.
2. Grease and line an approximately 20 by 30cm (8 x 12 inch) rectangular baking tin, 3 to 4cm (1/2 inches) deep, with greaseproof or parchment paper.
3. Melt the butter and chocolate either in a bowl over a pan of simmering water or gently in the microwave.
4. With an electric hand whisk, beat together the eggs, sugar and vanilla extract until they are lovely and thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt, cherries and walnuts.
5. Pour into the baking tin and cook for about 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 20 minutes before cutting into squares.
6. Serve warm or, if you can resist leaving them, cold.
Serving tips:
1. You can make a very naughty knickerbockerglory by crumbling them into a tall glass with layers of ice-cream, cream and fresh cherries!
2. If you're a hard-core chocoholic, you can have a double-chocolate fix by adding 150g chopped milk or white chocolate chunks to the mixture before baking.
3. They can be served warm as a dessert dusted with icing sugar and cocoa powder and with cream, clotted cream or ice-cream.
4. Also they are really yummy served cold and cut into smaller pieces as a treat / snack.
5. To serve the brownies as a dessert, whip up this delicious orange mascarpone cream to serve with them. Beat together 200g mascarpone, 50g sifted icing sugar and the finely grated zest of 1 small orange until you have a smooth, creamy mixture. If it seems too thick, just beat in some milk to loosen. Serve a big spoonful on top of the warm brownies so it melts over them.
Recipe above courtesy of Jo Pratt - Daily Cooks on ITV1 every weekday at 3pm.
Makes 9-12 good-sized brownies.
Ingredients:
1. 200g unsalted butter
2. 200g dark chocolate (70% cocoa solids), chopped
3. 3 eggs
4. 300g granulated sugar
5. 2 teaspoons vanilla extract
6. 125g plain flour
7. a pinch of salt
8. 100g dried cherries
9. 100g walnut pieces
Method:
1. Preheat the oven to 180°C/fan 160°C/gas 4.
2. Grease and line an approximately 20 by 30cm (8 x 12 inch) rectangular baking tin, 3 to 4cm (1/2 inches) deep, with greaseproof or parchment paper.
3. Melt the butter and chocolate either in a bowl over a pan of simmering water or gently in the microwave.
4. With an electric hand whisk, beat together the eggs, sugar and vanilla extract until they are lovely and thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt, cherries and walnuts.
5. Pour into the baking tin and cook for about 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 20 minutes before cutting into squares.
6. Serve warm or, if you can resist leaving them, cold.
Serving tips:
1. You can make a very naughty knickerbockerglory by crumbling them into a tall glass with layers of ice-cream, cream and fresh cherries!
2. If you're a hard-core chocoholic, you can have a double-chocolate fix by adding 150g chopped milk or white chocolate chunks to the mixture before baking.
3. They can be served warm as a dessert dusted with icing sugar and cocoa powder and with cream, clotted cream or ice-cream.
4. Also they are really yummy served cold and cut into smaller pieces as a treat / snack.
5. To serve the brownies as a dessert, whip up this delicious orange mascarpone cream to serve with them. Beat together 200g mascarpone, 50g sifted icing sugar and the finely grated zest of 1 small orange until you have a smooth, creamy mixture. If it seems too thick, just beat in some milk to loosen. Serve a big spoonful on top of the warm brownies so it melts over them.
Recipe above courtesy of Jo Pratt - Daily Cooks on ITV1 every weekday at 3pm.
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