I can not think of anything more decadent than combining the flavours of cherry and dark chocolate. These heavenly brownies are quick, easy and totally indulgent. Perfect at tea time or equally delicious served with cream or ice cream as a treat after lunch or dinner with friends.
English cherries are one of summer’s greatest pleasures and I think, far more delicious than imported fruit. For their sublime aroma and intense sweetness, and for the sake of our desperately declining cherry orchards, do whatever it takes to find and eat some British cherries over the next couple of weeks. You’re most likely to find English cherries at farmer’s markets or local greengrocers.
Cherries are low in calories and a good source of vitamin C and fibre. They also rank among the top 20 foods with the highest concentration of antioxidants. The Melatonin found in cherries can help regulate your sleep cycle. Good news for arthritis sufferers. A bowl of cherries can also help alleviate pain and inflammation associated with arthritis and gout. They can also help protect from cardiovascular disease and Alzheimer’s disease.
150g good quality dark chocolate
100g fresh cherries stones and roughly chopped
60g roasted pecans, chopped
225g caster sugar
75g self-raising flour
3/4 tsp baking powder
3 eggs, beaten
1) Preheat the oven to 180C/gas4. Line a 20cm square baking tin with baking parchment.
2) Melt the butter and chocolate in a bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir in the cherries and nuts, then take off the heat.
3) In another bowl, add the sugar, then sift in the cocoa powder, flour and baking powder. Add to the chocolate mixture and stir till combined. Mix in the eggs
4) Transfer the mixture to the tin, then bake in the oven for 15-20 minutes. You want them gooey in the middle. If you can smell the brownies they are probably ready. It is important not to overcook brownies. Remove from the oven and cool in the tray, before cutting into squares.