My secret to great baked treats is to always use golden sugar. I love these brownies, but you can also swap out the cherry and walnut for something else – Turkish delight, malteasers, strawberries, anything you like.
INGREDIENTS
Makes 16
250g Chopped Milk Chocolate (I recommend using Whittakers)
150g Salted Butter
4 Eggs
1 Cup Jarred Morello Cherries
1 Cup Chopped Walnuts
1 Cup Cocoa Powder
1.5 Cup Golden Caster Sugar
1 Cup Plain Flour
1 Tbsp Vanilla Bean Paste
1 Tsp Salt
METHOD
Preheat a conventional oven to 175C/347F
Scatter the walnuts on a baking tray and roast in the middle of the oven for 8 minutes, remove and set aside
Put the chocolate and butter in a heat-safe bowl and place it on a small saucepan 1/3 filled with simmering water. Leave a skewer wedged in the side to allow steam to release
Stir the mixture until it is smoothly combined and then remove the bowl and set it aside
5. In a large bowl place the sugar, eggs and vanilla. Using electric beaters, beat on high for 5 minutes (until pale, thick and fluffy)
6. Fold the chocolate mixture into the beaten mixture.
7. In a separate bowl, using a from thoroughly combine the flour, salt and cocoa powder.
8. Fold the dry mixture into the wet mixture.
9. Finally, fold in the cherries and walnuts.
10. Scrape the mixture into a baking tin (appx 18x28cm) lined with non-stick paper.
11. Bake in the middle of the oven for 35 minutes. Allow to cool and serve or refrigerate
