It uses dried cherries, along with plenty of chocolate and brown sugar, creating a sweet treat that's simply irresistible.
- 100g Jordans Country Crisp Chocolate
- 150g dark chocolate, preferably 70% cocoa, broken into pieces
- 125g unsalted butter
- 2 large eggs
- 150g soft dark brown sugar
- 1 teaspoon vanilla extract
- 50g plain flour
- 1 teaspoon baking powder
- 75g dried cherries
Method1 Preheat the oven to 180C/fan 160/gas mark 4. Line a 20cm (8 inch) square baking tin with non-stick baking parchment.
2 Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted. Then remove from the heat and cool for a few minutes.
3 In a large bowl, whisk together the eggs and sugar, using an electric hand whisk, until light and doubled in volume. This will take about 4-5 minutes on full power.
4 Stir in the vanilla extract and melted chocolate mixture. Sift in the flour and baking powder and fold in gently.
5 Fold in the cherries and crisp chocolate. Pour into the prepared tin and smooth the surface with a spoon.
6 Bake for about 35 minutes, until the chocolate brownie is set and no longer wobbles when the tin is shaken slightly (it will be quite sticky, but till firm up once cooled).
7 Leave to cool completely in the tin before cutting into bars.
Prep Time15 minutes
Cook Time35 minutes
Nutrition InformationMakes 18
Try these other Christmas recipes:
Turkey & Stuffing Pie
Sultana Cupcakes With Brandy Butter Frosting
Christmas Pudding Marshmallows