These fudgy brownies incite frenzied eating in my house; they barely saw the light of day when I made them last and half my family were out… It’s hardly surprising they are so addictive though- white chocolate matches brilliantly with fresh cherry compote (particularly when accompanied by a very generous glug of slightly unseasonal brandy).
For the compote:
300g cherries (stones removed)
2tbsp caster sugar
large glug brandy (this amount is totally down to your taste)
For the brownies:
300g dark chocolate
225g plain flour
200g white chocolate chunks
Start by making the compote. Roughly chop the cherries. Place in a pan along with the sugar, water and brandy. Heat gently, stirring occasionally, until the cherries become soft and the syrupy liquid starts to thicken (about 10 minutes). Once the consistency is somewhat jam-like, taste and add more brandy if you like (you can leave out the brandy entirely if it’s not your jam- ha.). Set aside to cool.
Preheat the oven to 170c. Grease and line a brownie tin (around 22x22cm is perfect).
Place the butter and dark chocolate in a heatproof bowl and set over a pan of gently simmering water (don’t let the water touch the base of the bowl). Stir occasionally and remove from the heat once melted together.
Place the eggs and caster sugar in a large bowl (or bowl of a stand mixer) and beat together until well combined.
Add the chocolate mixture to the bowl and fold in followed by the flour and 2/3 of the white chocolate chunks. Tip into the lined baking tin and level out.
Dollop the compote all over the surface of the brownie and finish by sprinkling on the remaining white chocolate. Bake for 25-35 minutes until the top is set but the inside is moist and a little gooey.
Allow the brownie to cool completely in the tin then slice up and serve.
These quick and easy brownies are rich and delicious. I’ve swapped out the flour for ground almonds to make them gluten free which means they’re even more moist than your usual brownie, and that can only be a good thing! I love the brazil nuts in these but you could sub in any nuts you like, or dried fruit and chocolate chips.
225g dark chocolate
2tsp vanilla extract
200g caster sugar
150g ground almonds
100g roughly chopped brazil nuts
pinch sea salt
Preheat the oven to 170c and grease/line a brownie tray.
Place the butter and chocolate in a heatproof bowl and melt over a pan of gently simmering water, stirring occasionally.
Allow the chocolate to cool then whisk in the vanilla, sugar, eggs and ground almonds. Keep whisking until the batter becomes thick and light, then fold in the brazil nuts.
Pour the brownie mix into the prepared tray and bake for 20-25 minutes (the top should be crisp and the middle gooey).
Leave the brownie to cool and firm in the tin then sprinkle with sea salt, slice up and serve.
These brownies are rich, dense and studded with cranberries and white chocolate chunks- a great (and easy) festive treat to whip up for visiting family and friends over the coming weeks…
300g dark chocolate
310g caster sugar
3 eggs, 1 egg yolk
3tsp vanilla extract
120g plain flour
150g white chocolate, chopped into chunks
100g dried cranberries
Preheat the oven to 180c. Grease and line a square baking tin/ brownie tray.
Place the butter and chocolate in a heatproof bowl and set it over a pan of gently simmering water. Do not allow the water to touch the bottom of the bowl or it could cause the chocolate to seize.
Stir the butter and chocolate occasionally until melted then set aside to cool for a few minutes. Once the chocolate has cooled a little, add the sugar and salt then whisk (with electric beaters or in the bowl of a stand mixer) until well combined.
Now add the eggs and whisk on high until the mix has lightened in colour and is glossy (about 5 minutes- whisking well at this stage is what gives you that classic flaky top!).
Sift in the flour and fold then finally stir in the white chocolate and cranberries. Tip into the lined baking tin and spread out. Bake for 25-30 minutes or until set but still very moist in the middle.