Cherry Brownies
Josh Ball
Rated 5.0 stars by 1 users
Category
Dessert
Servings
4-5
Prep Time
15
Cook Time
30 minutes
There's nothing quite like the perfect blend of fudgy and cakey brownie, made even better with fresh, juicy cherries and chunks of Tony’s Chocolonely Milk Chocolate.
Don't forget to grab the chocolates used in this recipe from our Farmers Pick Pantry , we also stocked bargain buys and over 100+ pantry staples, everything your kitchen is missing like milk, eggs, olive oil, tomato sauce, pasta, coconut water, peanut butter, ................ the list goes on...... that one weird spice you Googled but never actually cooked with, your missing single sock, some duct tape, I'm joking but you get the drill!
Ingredients
-
150g Tony’s Chocolonely Milk Chocolate
- 100g unsalted butter
- 2 tbsp cocoa powder
- 2 eggs
- 1 cup brown sugar
- 1 cup caster sugar
- ¾ cup plain flour
- Pinch of salt
-
½ cup Tony’s Chocolonely Milk Chocolate, chopped into small chunks
- ¾ cup cherries, pitted and halved
Directions
Preheat the oven to 180°C and line a square baking tin.
Add the chocolate and butter to a microwave-safe bowl. To melt, microwave at 50% for 1 min, then 30 second intervals following until mostly melted. Then stir to let the residual heat melt the remaining.
Add to a large bowl and stir through the cocoa powder.
Add the eggs and sugar and whisk vigorously until well combined. Stir through the flour and salt (if it looks too dry, add a splash of milk).
Pour into the baking tin and evenly spread out.
Bake for roughly 30 minutes until the edges are set and the middle only slightly wobbles (if you want the brownies fudgier, the toothpick test won’t work as well)
