This recipe was another winner at my recent Tara’s Busy Kitchen event. I made them a little a little more exciting by adding some rather wonderful Lyme Bay Winery cherry brandy liquor. Obviously if you wanted a less grown up version then use cherry essence.
Black Forest Brownies
2016-03-02 22:43:57
Yields 20
Cook Time
40 min
Ingredients
- 259g unsalted butter, softened at room temperature
- 1tbsp instant coffee
- 350g light brown sugar
- 4 medium eggs
- 75g cocoa powder
- 100g self raising flour
- 2 tbsp cherry brandy liquor ( or 1tsp cherry essence)
- 109g dried sour cherries
- Edible glitter
Instructions
- Grease and line a 20 X 30 cm cake tin. Heat oven to 180C/ gas 4. Mix the coffee with 2tbsp boiling water then set aside to cool.
- Cream the butter and sugar together for about 5 minutes until light and fluffy then add the eggs one at a time. Give a good whisk after every addition. In a seperate bowl combine the cocoa and flour. Add the cherry brandy liquor or essence and cooked coffee to the butter mix and combine well. Fold in the cherries.
- Spoon into prepared tin and bake in the centre of the oven for 30-35 minutes or until a skewer inserted comes out clean. Leave to cool completely in the tin.
- Once cool, cut into 20 squares and sprinkle with edible glitter.
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