Rich Chocolate Brownies with Cherries
There are many recipes for chocolate brownies, but these ones are at the head of the class.They can be served warmed with sweetened whipped cream as a dessert, or simply eaten cold with tea or coffee.
Preparation time: 30-45 minutes.
Cooking time: 1 hour.
110g/4oz granulated sugar
1 small cinnamon stick
1lb fresh cherries, pitted
11oz unsalted butter
11oz -70 per cent chocolate, finely chopped
4oz caster sugar
7oz plain flour
300m/1/2pt double cream, whipped
Preheat the oven to 180c/350f/gas mark 5.
Place the sugar and water in a medium-sized saucepan and dissolve over a gentle heat. Then bring up to the boil and simmer until just tacky. Reduce the heat, add the vanilla, cinnamon and cherries, and simmer gently until the cherries are just softening. Remove from the heat and add the kirsch.
Using a draining spoon, put half of the cherries in a liquidiser or processor with a little syrup and blend until smooth. Meanwhile, remove the vanilla pod and cinnamon stick from the whole cherries. Return the cherry puree to the whole cherries.
Meanwhile prepare the brownie mixture: melt the butter and chocolate together carefully over a gentle heat. Whisk the eggs and sugar together, then add the melted chocolate. Sift over the flour and stir in gently with two-thirds of the cherry mixture.
Pile into a roasting tin lined with silicone paper and bake for 20 minutes or until just firm.
Serve still warm, with plenty of sweetened whipped cream and a spoonful of cherries.