Sour cherry and pecan brownies
Skill level: Bit of effort
These moreish, gooey brownies are irresistible and surprisingly straightforward to prepare. The sour cherries go perfectly with the bitter-sweet dark chocolate, and offset any chocolate guilt by contributing to your five-a-day! With the added crunch of pecans, these delicious brownies will become a firm favourite. They make a wonderful dessert, or indulgent snack, and keep beautifully in an airtight tin for a couple of weeks – however, the chances of them lasting that long are slim, unless you hide the tin!
- 225g plain chocolate
- 225g butter chunks
- 3 eggs
- 225g caster sugar
- 2tbsp freshly made strong coffee
- 75g self-raising flour
- 70g dried sour cherries
- 100g chopped pecans
- 225g plain chocolate chips
- 1tsp vanilla extract
- ˝tsp salt
Although these brownies are delicious eaten cold, for an extra yummy touch, warm them through and serve with ice cream.
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Grease and line a baking tin measuring 22cm x 29cm.
- Break the chocolate into pieces and place in a heatproof bowl with the butter.
- Stand the bowl over a pan of simmering water and heat until the chocolate melts, stirring occasionally. When thoroughly melted, leave to cool.
- Mix the eggs, sugar and coffee together in a bowl, then beat in the melted chocolate mixture.
- Fold in the flour, then mix in the sour cherries, pecans, chocolate chips, vanilla extract and salt.
- Pour the mixture into the lined baking tray and bake in the oven for 45 mins, or until firm to the touch in the middle.
- Leave to cool in the tin, then turn out and cut into 24 squares.