Chocolate, Cherry And Hazelnut Brownies
Indulge in the luxurious decadence of these cherry and hazelnut brownies that are rich, fudgy, and absolutely irresistible. With a decadent mix of dark chocolate, maraschino cherries, and blanched hazelnuts, these brownies offer a delightful blend of flavors in every bite. The white chocolate swirls on top add a touch of elegance, making these brownies both visually stunning and delicious. Perfect for any occasion or as a special treat, these brownies are guaranteed to be a hit with friends and family.
— Constant Cookbook
Ingredients
- 300g/10½oz unsalted butter
- 300g/10½oz dark chocolate
- 450g/1lb caster sugar
- 5 large free-range eggs
- 200g/7oz plain flour
- 1 tsp salt
- 1 x 225g/8oz jar maraschino cocktail cherries
- 150g/5½oz blanched hazelnuts
- 200g/7oz white chocolate
- 15 fresh cherries
- , for dusting icing sugar
Instructions
- Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line the bottom and sides of a 30x23cm/12x9in baking tin with butter.
- Put the dark chocolate and butter in a small saucepan and heat until just melted. Remove from the heat and leave to cool slightly.
- In a large mixing bowl, beat the sugar and eggs together until light and frothy.
- In a separate bowl, combine the flour with the salt.
- Once the chocolate has cooled slightly, add it to the sugar and egg mixture and mix until combined. Gradually add the flour and salt mixture, mixing well between each addition.
- Stir in the cocktail cherries, hazelnuts and 150g/5½oz of the white chocolate. Mix until evenly distributed then pour into the greased and lined tin and smooth the mixture into the corners.
- Melt the remaining 50g/1¾oz white chocolate and place evenly distributed blobs of chocolate on top of the brownie mixture. Use a cocktail stick to swirl the blobs of chocolate into the mixture. Place a fresh cherry at the base of each swirl.
- Place on the middle shelf in the oven and bake for approximately 35-40 minutes, or until just set. Be careful not to overbake the brownies.
- Leave to cool in the tin for 10 minutes, then remove carefully and place on the wire rack to cool. When cooled cut into 12-16 pieces and arrange in a mound of fudgy goodness on a pretty plate liberally dusted with icing sugar.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 12-16 brownies
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