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
- ½tsp salt
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.
Although these brownies are delicious eaten cold, for an extra yummy touch, warm them through and serve with ice cream.