• Ingredients: 8
  • Serves: 24
  • Prep: 20 mins
  • Bake: 35 mins
  • Level: easy

Ginger and sour cherry brownies with plain white flour, salt, baking powder, plain chocolate (70% cocoa), butter (unsalted), egg(s) (free range), unrefined golden caster sugar, dried sour cherries. To make this ginger and sour cherry brownies for 24 persons you will need 20 mins for preparation and 35 mins for baking.

Ingredients

Directions

  1. Step 1Preheat the oven to 170°C (fan 150°C, gas mark 3). Grease and baseline a 23cm/9in cake tin.
  2. Step 2Sift together the flour, salt and baking powder.

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  3. Step 3Place the chocolate and butter in a bowl. Rest the bowl over a pan of gently simmering water. Do not let the bowl touch the water. Leave until the chocolate and butter is melted, stirring occasionally to mix.

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  4. Step 4Remove the bowl from the heat.

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  5. Step 5Whisk the eggs and slowly add the sugar. Beat in the chocolate mixture and gently fold in the flour and sour cherries. Do not over mix.

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  6. Step 6Pour into the cake tin and bake for 35 minutes until the surface is set but a skewer comes out with a little of the mixture clinging to it. Leave to cool in the tin before cutting into squares.