What do I like about this brownie? Everything! The crisp sugary crust as you take the first bite, the gooey chocolate centre is so rich it clings to the roof of your mouth and you wonder if you can get through a whole piece. Then a tang of the sour cherry hits, balanced with the earthy walnut and you know you will managed another bite…maybe even another slice!
Would you buy these brownies if you stumbled across them at a Farmers Market? Well you may get the opportunity soon as the Gourmet Gannet plans to be selling sweet and savoury pastries pies and other treats from Hobsonville Point Farmers Market, Auckland starting this Sunday 17th Feb, 9am – 1pm and then every Sunday after that date. Come along and visit me! In the meantime I’ll let you have my recipe….
200g Dark chocolate (70% cacao), broken into pieces
300g soft brown sugar
5 free range eggs
80g Plain Flour
2 Tbsp cocoa powder
100g sour cherries (dried)
Pre-heat the oven to 200C and grease and line a 20cm cake tin with baking paper.
Melt the butter & chocolate together in short burst in a microwave. Stir in between each burst.
In a separate bowl, whisk together the brown sugar & eggs till they go pale.
Pour the melted but cooled chocolate & butter into the sugar mix and whisk briefly to combine.
Add the walnuts & cherries to the cake mixture and stir through.
Sift the flour & cocoa into the cake mixture and stir through till combined.
Pour into the prepared cake tin and bake for 25 minutes. The centre should still feel a little wobbly and when you insert a skewer it will come out sticky. The top will be crisp. it will set when cooled but have a gooey centre. Don’t be tempted to cook longer otherwise it will just be like a cake.
Allow to cool before cutting.
Brownie will keep in the fridge for at least a week if you can resist!