Using the fresh cherries we’ve had in the Food Hall, Rachael has created this succulent brownie, a real treat, one I’ve already had a few slices of…
- 150g Salted Butter
- 75g Walnuts
- 75g Cocoa Powder
- 125g Plain Flour
- 50g Ground Almonds
- 250g Light Brown Sugar
- 1 Tsp Vanilla Bean Extract/Essence
- 4 Large Eggs
- 75g Dark Chocolate
- 200g Fresh Cherries
Rachael’s top tip for this one, “to make the brownies extra indulgent, soak the cherries in Disaronno liqueur the night before making the brownies.
Preheat the oven to 180c Fan, 160c Con, Gas 4. Grease with butter a 20cm square cake tin and line the bottom and the sides with baking paper. Destone the cherries and cut them in halves and quarters.
Toast the walnuts in the oven for 6 minutes, allow to cool and then roughly chop.
In a mixing bowl sift the flour, cocoa powder and ground almonds.
In a saucepan, on a low heat melt the butter and sugar, stirring constantly to reduce the chance of it burning, stir until the sugar has dissolved. Once dissolved remove from the heat and fold in the sifted mixture until well combined. Add the beaten eggs and mix again, Fold the cherries into the mixture making sure they are evenly distributed and add broken up pieces of dark chocolate to the top and a few of the cherries.
Bake in the oven for 20 minutes, or until the top of the mixture forms a crust, and the middle is a little gooey. Cook for longer if you desire less of a gooey brownie. Just remember the brownie will keep cooking for a short while once out of the oven.
Once out of the oven allow to cool for 30 minutes then carefully remove from the tin and place on a wire rack to cool. Once cooled I like to place mine in the fridge, so the gooeyness sets.
Serve with ice cream or save for a treat with an afternoon coffee.