By Popular Demand… Well, One Request Actually

I have been asked to post the chocolate/cherry brownies recipe from March 28, so here it is:

Green and Black's Chocolate and Cherry Brownies

300 g (11 oz.) unsalted butter
300 g (10.5 oz.) dark chocolate, minimum 60% cocoa solids, broken into pieces
5 large eggs
450 g (1 lb.) granulated sugar
1 tbsp vanilla extract
200 g (7 oz.) all purpose flour
1 tsp salt
250 g (9 oz.) dried cherries


Preheat the oven to 180C / 350F / gas mark 4. Line the baking tin with parchment paper.

Melt the butter and chocolate together in a heatproof bowl suspended over a saucepan of barely simmering water. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon. Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture, and continue to beat until smooth. Stir in the dried cherries.

Pour into the baking tin, ensuring the mixture is evenly distributed in the tin. Bake in the oven for 20 to 25 minutes, or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside.

Leave to cool for about 20 minutes before cutting into large squares while still in the pan. The parchment paper should peel off easily.

(The recipe also recommends that you take care not to overcook the brownies. As a rule, when you start to smell them, they’re close to being done, and if you take them out and find they’re not, you can return them to the oven with no harm done. I underdid mine, so I’ll watch a bit more carefully next time. The book also suggests serving them with a dollop of crème fraiche for a more elegant situation. I think I’ll just whip up some cream. Drool.)