Thursday, 10 July 2014

Cherry Ripe Brownies


85 g plain flour
1/2 teaspoonBaking Powder
85 g dark chocolate, chopped fine
85 g unsalted butter, chopped
1 cups sugar
2 large Eggs
1 teaspoons Vanilla extract
1/6 cup ofvery strong coffee
115 g of Cherry Ripes (or more if liked)

Pre-heat oven to 165C (that was fan forced, allow about another 10C for normal).

Line a slice tray with baking paper.

Chop up cherry ripes roughly.

Sift together flour, salt and baking powder in 1 bowl, set aside.

Melt chocolate and butter together in a large bowl over heat, stirring occasionally until smooth. Add shots of espresso. When completely smooth, remove from heat and gradually whisk in sugar.

Add eggs one at a time, whisking in between until completely combined.

Whisk in vanilla.

Add flour mixture in 3 separate batches, folding with rubber spatula until completely smooth.

Add in cherry ripe pieces, stir gently.

Pour in to tray, cook for approx 30 mins, or until skewer comes out with a few crumbs still attached. Cool in tray for minimum of 2 hours (until room temperature). Cut in to pieces and serve.

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