A couple of weeks ago I was sent a bag of goodies by the lovely Sugar and Crumbs, who are a company selling naturally flavoured icing sugars and cocoa powders. I was sent their new flavours to try, which included a salted caramel icing sugar, coffee icing sugar, black cherry icing sugar, and my personal favourite: cherry cocoa powder.
I found this cocoa powder really easy to work with, and it had a great cherry flavour. In these brownies I used some cherry cocoa and some normal, as I didn’t want the cherry to be too overpowering, as well as making my sample last longer!
These brownies would be perfect for a Valentine ’s Day tea party, as they are squidgy and chocolatey, with a hint of cherry, and some juicy cherry pieces. Or, of course, you could just eat them all yourself…!
Chocolate Cherry Brownies:
350g caster sugar
1 tsp vanilla bean paste
125g plain flour
1tsp baking powder
30g Sugar and Crumbs cherry cocoa powder
20g normal cocoa powder
60g dried cherries, soaked in boiling water mixed with 1 tbsp cherry cocoa powder for 2 hours, then chopped.
80g dark chocolate, chopped
20 x 30cm baking tray, greased and lined with baking paper
Pre-heat your oven to 180°C
- Melt the butter in a saucepan, then pour onto the sugar and mix well. Leave to cool for a few minutes, then add the vanilla.
- Add the eggs to the mixture and stir, then sift over the flour, baking powder and cocoas.
- Fold in, then add the chopped chocolate and cherries and stir again.
- Pour into the tin and spread out evenly, then cook for 25-30 minutes, until the top has a crust, but still a slight wobble.
- Leave to cool in the tin for 10 minutes, then cut into slices