These brownies are the biz! I would say maybe a bit 1970s as they’re reminiscent of Black Forest gateaux, but I’ve brought them up to date and they’re gooey and delish.

Before we get down to the recipe, let me tell you a little story.

Once upon a time there was this woman who had a food blog. She was asked by her husband to create something delicious for his colleague’s birthday. The blogger set about deciding what delicious baked goods she thought would be appropriate for such an occasion – and which could withstand being chucked around in a backpack on her husband’s commute to the big city.

She thought and thought and eventually decided to make gloriously decadent chocolate brownies. But these were no ordinary brownies, lovely people, they were dark chocolate and morello cherry ones. Yum yum, you say, I can hear you all squeal with delight.

So she set about making a deliciously gooey, melt-in-the-mouthy traybake. She whisked and stirred, poured and baked until the whole house smelled like a chocolate nirvana.

When our blogger pulled them out of the oven, she had the most amazing treats your eyes will ever see. They were oozy and gooey, dark and cracked and just right. They were piping hot and she left them to cool down for 15 minutes.

At this point she had an amazing idea: “How about I take them into another room on some baking parchment perched on top of a tray so I can take some photos of my work of art for that Instagram.”

She snapped away happily, pleased with her day’s work, but little did she know that behind her stood a big, bad golden retriever.

When finished, she packed away her equipment, scooped up the amazing brownies with one hand holding the goodies in a tray but, at the same time, the big scary creature who not-three-seconds-previous had been laying sleepily on the floor, suddenly stood up causing the woman to make a jerky movement and all 24 pieces of baked deliciousness went a-tumbling.

The woman bent down to assess the true extent of the disaster on the floor but could only look on in horror because each brownie was coated in a light dusting of beautiful golden dog hair.

So. It was what it was, and our all-blogging-hero tried very hard not to have an emotional breakdown or an episode of potty-mouthing in front of her 2 beautiful yet innocent children who were looking on in sadness. (She succeeded actually, pretty amazing role model, no?)

Five minutes later there was not a shred of evidence that these little beauties had ever been made and the woman did not live happily ever after, she spent the rest of the day being really quite p****ed off in fact.

RECIPE.

• 140g/5oz dark chocolate 35p bar from Lidl
• 225g/8oz butter
• 5 free-range eggs
• 450g/1lb caster sugar
• 110g/4oz plain flour
• 55g/2oz cocoa powder
• 300g of morello cherries used from a jar from Lidl
• 100g bar of white chocolate 35p bar from Lidl

1. Heat the oven to 190C/375F/Gas 5. Line a 20x30cm/8x12in baking tin with baking parchment or use an enamel pie dish
2. Gently melt the butter and the sugar together in a large pan. Or if you are feeling daring place them all together in a microwave proof dish and stick them in there but keep checking every 10 mins stirring each time.
3. Drain the cherries and give them a good shake to make sure all excess syrup has gone.
4. Take off the heat and beat in the rest of the ingredients, dropping the cherries in a bit at a time, and stirring each time.
5. Cut up the white chocolate roughly in smallish chunks – no rules, just as big as you want them to be
6. Pour the batter into the baking tin, get your white choc and push them down into the batter all over leaving some shards peeking out of the top.
7. Bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
8. Take out of the oven and cool in the tin otherwise it will turn to a load of smush.
9. Cut into squares of whatever proportion when cool.
10. Boil the kettle, make a cup of tea and sit down and relax ( you will need a napkin!!)

NB: Do NOT narcysistically attempt photo creation and sharing for the internet. They might look amazing but, trust me, they taste better.

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