Prep time: 10 minutes
Cook time: 40 minutes
Makes 16 squares
Ingredients:
- 55g dark cocoa powder (the highest quality you can get- it will greatly impact the final result)
- 115g butter
- 2 XL free-range eggs
- 2 tsp vanilla extract
- 200g sugar
- 40g flour
- Pinch of salt
- 1 x 225g jar Goldcrest Maraschino Cherries
- 125g milk chocolate, cut into large chunks
20cm x 20cm baking tin
Method:
- Preheat oven to 165˚C.
- Grease and line a 20cm x 20cm baking tin.
- Allow excess baking paper to hang over the edge for easily removing cooked brownies.
- Drain jar of Goldcrest Maraschino Cherries.
- Dry off residual syrup and slice in half.
- Melt butter in a small saucepan, add the cocoa powder and stir until smooth.
- Remove from heat and allow to cool for a few minutes, then transfer to a large bowl.
- Whisk in the eggs and vanilla.
- In a separate bowl, combine the sugar, flour and salt. Whisk.
- Add the cherries and chocolate chunks and mix.
- Combine the wet and dry mixtures and stir until well mixed.
- Pour into the prepared baking tin.
- Bake for 30 to 35 minutes.
- Do not overbake. The brownies should be gooey.
- Allow them to cool in the tin completely.
- Remove from the tin and then cut into squares and enjoy!