Beetroot brownies
Beetroot brings an earthy depth of flavour to these brownies and creates a squidgy texture – they’re even better the day after baking along with a cup of tea
Chocolate cherry brownies
Serves 12
Easy
Prep:
Cook:
plus cooling
These are the ultimate fudgy chocolate brownies. The trick to getting that gorgeous gooey centre is to slightly under-bake the brownies and then pop them in the fridge to stop the cooking process
Skip to ingredients
- 250g salted butter
- 200g dark chocolatebroken up
- 300g golden caster sugar
- 200g plain flour
- 2 tbsp cocoa powder
- 4 eggs
- 300g cherries in kirschdrained (just fish them out with a spoon), plus extra to serve
- 2 tbsp kirsch
- vanilla ice creamto serve
Nutrition: per serving
- kcal462
- fat26g
- saturates15g
- carbs50g
- sugars35g
- fibre2g
- protein5g
- salt0.5g
Method
step 1
Heat the oven to 190C/170C fan/gas 5 and line a 20cm square brownie tin with baking paper. Melt the butter with the chocolate in a pan over a low heat.
step 2
Tip the sugar, flour and cocoa into a mixing bowl, and stir together. Add the melted chocolate and mix until combined. Crack in the eggs and mix until smooth. Add 200g of the cherries and the kirsch, and fold together.
step 3
Tip the batter into the tin and smooth out into an even layer. Stud the top with the remaining 100g of cherries and bake for 30-35 mins until the side are just pulling away. You want a skewer to come out with some batter still on it from the middle so they will be fudgy. Leave to cool for 20 mins and then put into the fridge to cool for 4 hrs or overnight.
step 4
Cut into 12 squares and serve at room temperature with ice cream. You can also reduce some of the cherry kirsch syrup to spoon over, if you like.
