Gluten Free Cherry Brownies
Dark, rich and fudgy brownies with fresh cherries
Equipment
- Small sharp knife
- Small saucepan
- Rubber spatula
- Large mixing bowl
- Electric whisk or stand mixer with whisk attachment
- Sieve
- Small 8 inch square deep baking tin
Ingredients
- 150 grams cherries
- 165 grams butter
- 165 grams dark chocolate
- 3 whole eggs
- 190 grams brown sugar
- 75 grams gluten free flour
- 20 grams cocoa powder unsweetened
Instructions
- Begin by preheating the oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
- Using a small sharp knife, cut into the cherries and remove the pits. Chop these into small pieces. Keep a few halved cherries back for decoration.
- In a small saucepan, add the butter and dark chocolate. Heat on a very low heat, stirring often until fully melted.
- In a large mixing bowl, add the eggs and brown sugar. Whisk on medium/high for 3-4 minutes until pale and fluffy.
- Carefully pour in the melted butter and chocolate and combine gently with a rubber spatula.
- Sieve in the flour and cocoa powder. Mix gently with the rubber spatula until no lumps remain. Add in the chopped cherries and mix.
- Pour into a greased and lined square 8 inch baking tin. Top with any remaining cherry halves.
- Bake for 20 minutes. The top should have risen and cracked around the edges and should still be very wobbly.
- Allow to cool fully before serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.