Everyone needs a good brownie recipe in their repertoire and this is one that you'll definitely want to save. This is my go to whenever I need a quick chocolate fix and to me, they're exactly what a brownie should be - crisp, chewy edges, a dense and fudgy interior and chunks of choclate running throughout. If you're looking for a brownie of the cakey variety, sorry, this is definitely the exact opposite!
Bake these until they're just set and then leave to cool completely (unless you're having them hot with some ice cream!) .Once they're at room temperature, I like to stick them in the fridge for about an hour and this just makes it so much easier to cut into neat squares.
I made a batch of these a few days ago and was in the mood for being a bit extra. The sun was shining and that felt like a good enough reason to go all out and top them with some whipped vanilla cream, sour cherries and flaked almonds. It's got a bit of a black forest gateaux vibe going on but it definitely works.
R E C I P E
115g Unsalted Butter
1 1/2 tbspCocoa Powder
120g Dark Chocolate
100g Caster Sugar
100g Light Muscavado Sugar
1/2 tbsp Vanilla Extract
1/2 tsp Espresso Powder
75g Plain Flour
Pinch Sea Salt
75g White Chocolate chips or chunks
300ml Double Cream
1 tbsp Vanilla Extract
150g Frozen Morello Cherries (or 150g Fresh Cherries, pitted)
2 tbsp Caster Sugar
1 tsp Cornflour
Squeeze of Lemon
Toasted Flaked Almonds, to decorate
M E T H O D
Preheat oven to Gas Mark 4/180C/160Fan. Grease and line an 8 inch or 9 inch square tin.
In a medium bowl, add the butter, cocoa powder, espresso powder and dark chocolate. Heat in the microwave for in 20 second bursts and stir until smooth and fully melted. Set aside to cool slightly.
In a separate large bowl, mix together the sugars and whisk in the eggs and vanilla. Stir in the chocolate mixture until fully combined before folding in the flour and salt. Mix in the white chocolate chips and pour into the prepared tin. Bake for 30-35 minutes until just set. Leave to cool completely.
Whip together double cream and vanilla until you have soft peaks. Cover and store in the fridge until you're ready to use.
Add all the ingredients into a small saucepan and simmer for 5 - 7 minutes until the cherries have softened and you have a thick syrup.
Top the brownies with a dollop of cream, a spoonful of cherries and some flaked almonds.