A couple of weeks ago I attended the #bloggerslvehub food and drink festival. If you want to read more about that you can do so in the post here. One of the brands I met there were Opies Foods. I had a lovely chat with the rep about their products and was particularly intrigued by the Cherries in Kirsch and the Pickled Walnuts. After leaving my details with her I was contacted by email with the kind offer of a selection of Opies ingredients to try out at home and some recipes to help me.
After conferring with the husband we opted to make these cherry and chocolate brownies. This is such an easy brownie recipe and tasted incredible, both warm and gooey, and set firmer a day later. If you are a fan of the classic black forest gateaux then you are going to love these. Let me warn you though these are positively sinful and definitely fall into the occasional treat category, certainly not for everyday.
- 180g/6oz plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon of salt
- 240/8oz plain chocolate
- *1 jar Opies cherries in Kirsch, drained (keep the Kirsch to use at a later date, it is far too good to waste)
- 120g/4oz unsalted butter
- 4 medium eggs
- 450g/16oz sugar
Makes 16 Squares
- Break the chocolate into squares, then melt along with the butter in a glass bowl over simmering water. Set aside.
- In a seperate bowl beat together eggs and sugar until light and fluffy, but not stiff.
- Add the chocolate mixture to the bowl of eggs and sugar and mix till it is evenly combined.
- Fold the flour, salt and baking powder into the mixture until fully mixed.
- Take a greased and lined deep square baking tin and spread half of the cherries evenly across the bottom of the pan.
- Add half the brownie mixture spreading it evenly over the cherries.
- Repeat steps 5 and 6.
- Bake in a 160c/Gas mark 3 oven for approximately 40 minutes. I like a crunchy top with a gooey centre.
- Allow to cool in the tin before removing and cutting into squares.
*PR samples have been sent to me for use within this post.