These are my new favourites. I could eat them forever and thanks to the discovery of boxing on the Wii, I’m pretty sure I wouldn’t gain a pound! Honestly, it’s killing me. You wouldn’t think 10 minutes of hitting a virtual punch bag could be so difficult!
Our usual brownies are made from dark chocolate like most other brownies. This means they are incredibly rich. Which is great, but these make a nice change. They still have the same gorgeous brownie consistency but they are a little lighter and have a creamier flavour. They also have some added cherries which make everything better. Basically, milk chocolate and cherry brownies are perfect.
You Will Need
- 260g Butter
- 260g Milk chocolate
- 430g Sugar
- 5 Eggs
- 140g Plain Flour
- 70g Cocoa powder
- 100g Glacé Cherries
Our brownie recipe is quite nice I always think because everything starts off in pairs. So, to begin I prepare by putting the chocolate and butter in a large mixing bowl, the sugar and eggs in another large bowl and the flour and cocoa in a dish. In the case of chocolate and cherry brownies, I also chop my cherries. You could put them in whole but I find chopping them means you get a chunk of cherry with most bites.
Once you are prepared, preheat the oven to 170 degrees and line a large, deep baking tray with some greaseproof paper.
Now, whisk the eggs and sugar until they’re light and fluffy. You’ll know they are ready when they are almost white. Set to one side.
Melt the butter and chocolate together over a pan of simmering water, stirring constantly. Once smooth remove from the heat.
Pour the egg mixture into the chocolate and stir together. Sieve in the flour and cocoa and mix until completely combined.
Pour this mixture into the lined baking tray. It should spread evenly on its own but if it needs some help gently tilt the tray until the mixture goes into the corners.
Drop the cherries in randomly. You could press them down lightly but the mixture will rise around them slightly in the oven so this isn’t essential.
Place in the oven and bake for 40 minutes.
When I take my milk chocolate and cherry brownies out of the oven I find it best to leave them in the tray on a cool surface for a few minutes before removing them by lifting the paper and setting them on to the side. If you lift them straight away I find the top cracks quite badly. You can serve them straight away but they will cut more neatly if you wait until cooled.
These Milk Chocolate and Cherry Brownies aren't as rich as usual. So you can eat 15.
- • 260g Butter
- • 260g Milk chocolate
- • 430g Sugar
- • 5 Eggs
- • 140g Plain Flour
- • 70g Cocoa powder
- • 100g Glacé Cherries
Chop the cherries roughly
Preheat the oven to 170 degrees and line a deep baking tray with greaseproof paper
Whisk the eggs and sugar together in a large bowl and set to one side
Melt the butter and chocolate together over a pan of simmering water
Pour the chocolate into the eggs and stir together
Sieve in the flour and cocoa
Mix until combined
Pour into the lined baking tray
Drop the cherries in randomly
Bake in the oven for 40 minutes
I bake my brownies in a greaseproof paper lined baking tray that's 12" by 10" and 1" deep.