Chocolate brownies are universally popular. I know my family absolutely adore them and whenever I make a batch, they usually disappear far too quickly. Brownies are the kind of thing you can easily adapt for different occasions or tastes.
This week I’ve decided to bake the classic – chocolate and cherry brownies, but I gave them a festive twist and baked them with Opies Black Cherries with Luxardo Kirsch. They were so gooey and good – the perfect brownie!
Chocolate Brownies with Boozy Cherries
250g milk chocolate
250g unsalted butter
4 medium eggs
60ml of vegetable oil
2 heaped tablespoons self raising flour
2 heaped tablespoons cocoa powder
150g drained Opies Black Cherries with Luxardo Kirsch
2 shots of the Luxardo Kirsch which the cherries had been in
How to make your Chocolate Brownies with Boozy Cherries:
Pre-heat your oven to 185° and line a deep sided baking dish with baking parchment.
In a bowl, over a pan of simmering water, melt the chocolate and the butter together until smooth. In a separate bowl, mix the sugar and the eggs, whisk them until they’re light and fluffy.
Pass the flour, cocoa powder through a fine sieve and add to the eggs and sugar. Gently whisk the ingredients together until combined. Then mix in the melted chocolate and the vegetable oil to combine. Stir through the cherries and kirsch and pour the batter into the tin.
Bake for 35-45 minutes until the brownies have lost their wobble but are still a bit gooey inside. Take out and leave to cool. You want to almost under bake them so it’s still soft in the centre.
Once they are cool, cut them into squares. I sprinkled my brownies with white chocolate stars and icing sugar to make them look a bit more festive.
I did have plans to make cherry chocolate brownie sundaes with them; layering them up with ice cream, whipped cream and drizzling more kirsch and cherries over the top. But I went out to work and when I came home they’d all gone, so you’ll have to use your imagination instead. The sundae sounded pretty tasty in my imagination!
Note: We were sent a jar of Opies Black Cherries with Luxardo Kirsch and I decided to use them in this recipe. I’ve not been compensated for this post.
The Great British Bake Off has been a real game changer for amateur bakers like me. It’s given me the confidence to try new bakes and introduced the nation to previously unheard of treats from all over the world. Before GBBO I’d never seen or heard of a bundt before, but it soon became a cake I needed to bake. This week I made a Chocolate and Cherry Bundt with Kirsch and I became this week’s star baker (in my house only).
I’ve wanted a bundt tin for a long time. Every so often I’d have a look around for one but they were always a bit beyond my budget and I couldn’t justify spending that much on a cake tin. A few weeks before Christmas I spotted a Crofton bundt tin in Aldi for around £11 and I couldn’t resist. I’ve been itching to use my bundt tin ever since.
For my Chocolate and Cherry Bundt with Kirsch I used a 250g jar of Opies Black Cherries in Kirsch. I drained the cherries and set aside the kirsch for drizzling over the cake. It was really very good and the boys managed to demolish it in double quick time – always the sign of a successful bake.
Chocolate and Cherry Bundt with Kirsch
Ingredients (serves 16)
200g self raising flour
100g cocoa powder
1 teaspoon baking powder
1 jar of Opies Black Cherries in Kirsch
1/2 tub of Dr Oetker Easy Milk Chocolate Icing
Pre-heat the oven to 190°. Liberally butter your bundt tin and using 25g of your cocoa powder, dust the inside of your tin so that the powder is stuck to the butter.
Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the flour, 75g of cocoa powder and baking soda and give them a quick stir, add the eggs and thoroughly combine. If your mixture seems a bit stiff or dry, add a splash of milk.
Drain your black cherries, reserving the kirsch for later. Stir your cherries into the cake batter and pour the lot into your bundt tin. Smooth the top of the batter.
Bake in the oven for 30 minutes at 190°. After 30 minutes, check it’s cooked through with a skewer and remove from the oven. Leave to cool in the tin for at least 15 minutes.
Once cool, turn out onto a suitable plate or cake stand and decorate. I used half a tub of Dr Oetker Easy Milk Chocolate Icing which you just microwave and then drizzle over with a spoon. I also whipped some cream to serve with it and spooned over some of the kirsch I’d set aside from the jar. Delicious.
It was a really lovely pudding and the kirsch made the cake extra moist and a little bit naughtier. I’m looking forward to getting another bundt in the oven.