Cherry and Chocolate Brownies |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A decadent delight I found in a March 2005 issue of 'Fresh' magazine. This was a reader's recipe from Sharon Johnston, Mount Crosby, Queensland (Australia). There is a photograph on the same page as the recipe, and Sharon looks about 10 years old. The page bore the heading 'A slice of heaven.' I considered adding nuts to the recipe, but decided to leave it exactly as it was. Nuts would be the obvious addition here, possibly instead of the coconut. Or perhaps 1/2 cup of coconut and 1/2 cup chopped macadamia nuts. Hope you enjoy Sharon's slices of heaven! Ingredients:
200 g dark cooking chocolate |
150 g butter, chopped |
1 cup brown sugar (200g) |
3 eggs, lightly beaten |
1 cup plain flour (150g) |
1 cup desiccated coconut (85g, see suggested variation above) |
425 g black cherries, pitted, drained |
Directions:
1. Preheat oven to 180°C; lightly grease a 16cm x 26cm pan and line it with non-stick baking paper.
2. Place the chocolate and butter in a microwave-safe dish (a microwave Tupperware jug is ideal for this purpose); microwave on medium/50% power, stirring once, for 2 minutes or until the chocolate and butter have melted.
3. Stir the sugar into the chocolate mixture, stirring well to thoroughly dissolve any lumps; stir in the eggs, flour and coconut; once these ingredients are well combined, add the cherries.
4. Pour the mixture into the prepared pan and bake for 40 minutes; leave in the pan to cool; then cut into squares to serve.
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