This is a chocolate lovers brownie. It is rich and decadent all by itself. I admit that I did use high quality/high percentage chocolate. And I don’t always share recipes from my cookbooks. But when I come across something that I feel others might enjoy, then I feel it is my civil obligation to pass it on. If you like your chocolate, you’re going to love this.
As written in Three Sisters Bake:
8 oz unsalted butter, plus extra for greasing
8 oz good-quality dark chocolate (they use 53% cocoa solids Belgian chocolate chips)
4 large eggs, at room temperature
11 oz/scant 1 1/2 cups caster (superfine) sugar
3 1/2 scant cup plain (all-purpose) flour
2 oz cocoa powder
20 oz fresh cherries (optional)
Preheat the oven to 320°.
Grease and line the base and sides of a 13X9 baking dish with greaseproof (wax) paper.
Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water (making sure that the bottom of the bowl does not touch the water). Stir occasionally until the butter and chocolate have melted. Remove the bowl from the pan and set aside to cool slightly.
Beat the eggs and sugar in a large bowl with an electric hand mixer for about 5 minutes, until thick, glossy and pale. Pour the cooled chocolate and butter into the egg and sugar mixture and gently fold it in until well combined. Sift the flour and cocoa powder over the mixture and fold it in.
Spoon the brownie batter into the prepared tim. Ease the mixture into the corners and level it out with a spatula. Bake for 30 minutes. If the brownie still has a wobble to it after 30 minutes, give it another 5 minutes in the oven. Once ready the brownie should look shiny and papery on top.
Cut into even-sized pieces and serve with fresh cherries.