I don't really have a sweet tooth but there are some exceptions (my Mum's pavlova is perfection on a plate) and this recipe is another winner. It looks beautiful enough for a dinner party dessert, the cherries were picked from the tree in my garden this morning and the rich chocolate combined with the Ancho chilli warmth and depth results in a decadent dish sure to be a hit with both chocolate and chilli lovers .
If you wanted to make these for children you may wish to reduce the chilli by half but it's not too spicy. I used gluten free plain flour for this recipe.
250g butter (cut into chunks)
200g good quality dark chocolate (at least 70% cocoa solids)
200g pitted and halved fresh cherries
2 tbsp port (or water if you don't want to use alcohol)
2 tsp Bite Me Spices Ancho Chilli Powder
80g cocoa (sifted)
65g plain flour
1tsp baking powder
250g caster sugar
3 beaten eggs
- Preheat the oven to 180 degrees. Line a tin (ours measured 25cm x 15 cm with a 5cm depth) with baking parchment.
- Put the stoned, halved cherries into a small saucepan and add the port (or water). Simmer gently until the liquid has reduced and the cherries have softened slightly. This should take about 3 minutes. Set aside to cool slightly.
- Place a bowl over a saucepan of simmering water. Add the butter and chocolate and let them melt slowly.
- In a separate bowl add the cocoa, plain flour, baking powder and sugar and mix well. Add 2tsp of Ancho chilli powder and mix. Pour the melted butter and chocolare mix into the dry ingredients, adding the cherries and any remaining liquid from the pan.
- Add the beaten eggs and mix until all combined. Pour into the lined tin and place in the oven for 25 minutes. The mix should be quite squidgy when cooked, this keeps the brownies moist for a couple of days, not that they'll last that long. Serve with whipped cream or ice cream.