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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 11 ounces unsalted butter
- 10 12 ounces dark chocolate, minimum 60% cocoa solids, broken into pieces
- 5 large eggs
- 1 lb granulated sugar
- 1 tablespoon vanilla extract
- 7 ounces plain flour
- 1 teaspoon salt
- 9 ounces dried cherries
Method
- Preheat the oven to 350 degrees F.
- Line a (13 x 10in) baking tin (2 1/4in deep) with greaseproof paper or baking parchment.
- 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 roasting tin, ensuring the mixture is evenly distributed in the tin.
- Bake in the oven for 2025 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 greaseproof paper or baking parchment should peel off easily.
