Milk Chocolate Cherry Brownies
Servings: 16 -20 brownies
Ingredients
- 200g (7 oz) milk chocolate
- 200g (⅞ cup) butter
- 100ml (¼ cup + 3 tbsp) brewed coffee (see note 1)
- 120g (½ cup + 2 tbsp) brown sugar
- 120g (½ cup + 2 tbsp) white sugar
- 3 eggs (medium)
- 1 tsp vanilla extract
- 80g (⅔ cup) spelt flour (see note 2)
- 30g (¼ cup) cocoa
- 100g (3½ oz) fresh cherries (halved and de-stoned)
Instructions
- Pre-heat the oven to 170°C (325ºF).
- Prepare a large square/rectangle baking tin by lining it with baking paper or greasing. A pan with a length of around 13" (34cm) would work well.
- Slowly heat the chocolate and butter in a pan until just melted.
- Remove from the heat, then add in the coffee or milk.
- In a large bowl, whisk sugars together with the eggs.
- Add the vanilla and the cooled chocolate mixture and stir until well combined.
- Sift the flour and cocoa, and stir into the wet ingredients until just combined.
- Pour into the prepared tin and push the cherries down into the top.
- Bake for around 20-30 minutes (see note 3).
- Remove from the oven and either allow it to cool completely or serve it warm with ice-cream. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- If you don't have brewed coffee, you can use 100ml (¼ cup + 3 tbsp) hot water with a tablespoon of instant coffee. Alternatively, use 100ml (¼ cup + 3 tbsp) of milk.
- You can use all-purpose (plain) flour. Just use the same amount as mentioned.
- For a gooey brownie, bake for 20-22 minutes (if you want it to be ultra gooey, keep checking every minute or so from 17 minutes). The brownie's top should be JUST set if baking it gooey. For a firmer texture, bake for 25-30 (an inserted skewer will come out clean).
