Sour Cherry Brownies
Cherries and dark chocolate - the perfect combination! These sour cherry brownies are delightfully easy and can be served either as a treat with morning tea or as a dessert with a dusting of cocoa and some mascarpone.
- Prep Time: 30m
- Cooking Time: 22m
- Passive Time: 1h 0m
- Pre-heat a fan forced oven to 170c.
- Slice each of the cherries in half to ensure all the stones have been removed and the chunks of fruit are not too large in the final product.
- Break the dark chocolate into chunks and place them in a heat proof bowl along with the macadamia nut oil and vanilla paste.
- Place the bowl over a pan of gently simmering water (a double boiler) and allow the chocolate to melt. Stir the contents of the bowl every few minutes to help the chocolate to melt.
- Once the chocolate has completely melted, carefully remove the bowl from on top of the pan and stir through the sour cherries, then set aside to cool while you perform the next steps.
- Sieve the flour and cocoa together into a large mixing bowl and then add the almond meal and crushed salt. Stir these ingredients together until a consistent mix is achieved.
- Using a mixer with the whisk attachment, beat the eggs and sugar until the mixture takes on the consistency of thick cream and is light in colour.
- Using a spatular, gently fold the chocolate and cherry mixture through the egg mixture until its lightly marbled - be as gentle as possible to avoid knocking out the air that was incorporated into the egg.
- Gently fold the chocolate and egg mixture through the dry ingredients until the mixture is uniform - again, be as gentle as possible to avoid knocking out too much air.
- Pour the mixture into a lined 24x33cm brownie tray and level it out - it may need coaxing into the corners.
- Bake at 170c for 22 minutes - if you oven has hot-spots, rotate the tray at 16 minutes. Once cooked, remove the brownies from the oven and leave to cool in the tray for at least an hour.
- Carefully remove the brownies from the tray (you can use the baking paper to lift the brownies if needed) and divide into 16 equal sized portions.
Use the base of the brownie tin as a guide when trimming down the baking paper; cut one piece to cover the bottom and two of the sides and another piece to cover the bottom (again) and the other two sides - together, they will form a cross when laid out. We used the morello cherries from a jars, but you can use fresh cherries if you'd prefer. Avoid using frozen or dried cherries; we tried both of these and they didn't have the same flavour intensity.