Sometimes you crave chocolate.
Or something more specific.
I have tried a few recipes over the years, Ben and Jerry’s, random ones involving the use of golden syrup cake, I actually even have quite the soft spot for those Green’s box mixes (shhhh though, it’s a secret!)
This one however, is the best. I like my brownies to have a bit of squidge, a bit of chew, and preferably bits in. But not nuts. Why would I do that to a perfectly good brownie? This recipe has the addition of some dried cherries, but you could use whatever you like, or leave them out entirely.
Mr M and I made these last night. He then ate two, one right after the other. I wouldn’t recommend it. He felt a bit sick. One at a time is good.
Chocolate Cherry Brownie Recipe – adapted from The Best of Cadbury’s Chocolate Cooking
200g/ 7oz milk chocolate
300g/ 10oz dark chocolate, broken into pieces
225g/ 7 1/2oz unsalted butter, softened
225g/ 7 1/2oz light muscovado sugar
75g/ 3oz self-raising flour
175g dried cherries
Grease and line a 28x30cm/ 11×8 inch baking tin. Preheat the oven to 190C/ 375F.
Roughly chop the milk chocolate. Melt the dark chocolate, then stir in the butter.
Beat together the eggs and sugar, then beat in the melted chocolate mixture. Stir in the flour, cherries, and milk chocolate. Turn the mixture into the prepared tin and level the surface.
Bake in the preheated oven for 40 minutes, until the surface firms firm, but soft underneath. Leave to cool in the tin, then turn out and cut into 18 squares (or less if you want a nice big brownie, I used my brownie pan with the insert that we bought while we were in Seattle, making 12 individual brownies)