Double Choc Cherry Brownies

A community recipe by Tinaponders

Not tested or verified by Nigella.com

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Introduction

This recipe came about as I was making some Delia brownies for my husband to take to work, realised there wasn't going to be enough and i had to make some more, and also realising i didn't have the ingredients to make them exactly the same.

Ingredients

Serves: 8

Metric Cups

50 grams dark chocolate
50 grams glace cherries (chopped)
50 grams white chocolate (chopped)
110 grams butter
2 medium eggs (beaten)
115 grams caster sugar
100 grams honey
50 grams plain flour
1 teaspoon baking powder
¼ teaspoon salt

2 ounces bittersweet chocolate
2 ounces candied cherries (chopped)
2 ounces white chocolate (chopped)
4 ounces butter
2 medium eggs (beaten)
4 ounces superfine sugar
4 ounces honey
2 ounces all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Method

Double Choc Cherry Brownies is a community recipe submitted by Tinaponders and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180c 1.

Melt butter and dark chocolate in a large mixing bowl over a pan of water to melt and stir till smooth.

add all the other ingredients to bowl and mix together, careful not to over mix.

pour into lined tin and bake for 30 minutes until springy to touch.

Take out of oven to cool for 10 minutes, remove from tin onto rack and cut into squares.

Preheat oven to 180c 1.

Melt butter and bittersweet chocolate in a large mixing bowl over a pan of water to melt and stir till smooth.

add all the other ingredients to bowl and mix together, careful not to over mix.

pour into lined tin and bake for 30 minutes until springy to touch.

Take out of oven to cool for 10 minutes, remove from tin onto rack and cut into squares.