I lost my camera card. It was almost a blogging emergency. It fell under the lip of Hedy's little box. I had to peer about down low with a torch. Crisis averted. December is not far away and I am planning my celebratory baking. I was going to bake something else, but the RB Digital app isn't working properly (again) and I was left browsing The Internet. Jamie Oliver came to the rescue with this brownie. He calls it Cherry Brownie, but I like to alert people to the presence of nuts in a recipe at the outset. Of course you can leave them out. This brownie is melt and mix and bakes so very quickly!!
I used Morello cherries and decided to double the amount as they aren't as cherry-y as fresh cherries, of which I had none. The pecans roasted for 5 minutes as the oven was heating up, and I do believe it makes a difference with the pecans being toasty and fragrant. I also chose to add the extra chocolate in the form of dark choc chips.
I can't find my 20cm square tin and so substituted one of the disposable 20 x 30cm BBQ trays and made it square by chocking up the baking paper with a box cut to fit. It worked quite well.
The brownie baked for 20 minutes and it is Very Squidgy in the centre. It was still warm after only cooling for an hour, and if it is refrigerated it will be less fragile.
This is incredibly quick to make and bake and it smells so delicious: chocolate, cherry and pecan. It is perfect for celebratory occasions in December!!
I did taste a few crumbs that fell off when I cut it and it is soooo yummy. I am now making some peppermint tea to help ameliorate any I-Ate-Chocolate-Symptoms.....
Cherry & Pecan Brownie serves 16
- 130g butter
- 150g dark chocolate, 70% cocoa solids
- 55g fresh cherries, pitted and roughly chopped
- 55g pecans, roasted
- 225g caster sugar
- 55g cocoa powder, Dutch processed is good
- 75g plain flour
- 3/4 tspn baking powder
- 3 eggs
- 50g milk or dark chocolate extra, chopped or use choc chips
Preheat the oven to 180*C and line a 20cm square baking tin with baking paper.
Melt the chocolate and butter in the microwave on High for 30 seconds, stir and then heat for another 30 seconds. Stir until smooth.
Add the cherries and pecans and fold in. Mix the rest of the dry ingredients together and then add to the chocolate mixture, stirring well to combine.
Whisk the eggs together and add to the brownie batter along with the extra chocolate if you are using it. Mix for a final time and then pour into the tin and smooth the top. Bake for 15-20 minutes. Jamie Oliver says he wants them to be gooey in the centre: the level of gooiness is up to each individual. After 20 minutes and an hour to cool the centre was quite gooey. Cool in the baking tin and then cut into squares.
The brownie was so dark and mysterious it was difficult to photograph. And I am not terribly good when all the stars align photographically!!