This densely decadent brownie with the added delight of fresh drunken cherries (best soaked overnight) will be a memorable addition to the festive season.
Chocolate cherry brownie
Makes 20 squares
Ingredients
2 cups (300g) cherries, stones removed
200ml port
250g butter, cut into pieces
300g dark chocolate, roughly chopped
1 cup brown sugar
5 eggs
1 tsp vanilla essence
1¾ cups gluten-free flour or plain flour
⅓ cup dutch cocoa, more for dusting
Method
Preheat oven 180degCSoak cherries in port for at least 6 hours if possible overnight.
Line deep sided 25-30cm by 18cm tin with greaseproof paper.
Melt butter, sugar and chocolate together over a double boiler.
Lightly whisk eggs in separate bowl and add to the brownie mixture, mix until well combined.
Then add dry ingredients and mix lightly until just combined. Fold through cherries and port.
Pour mixture into prepared tin and bake for 20 minutes or until just set. It is important to slightly undercook this as it is meant to be dense rather than cakey.
Cool, and cut into desired size pieces and finish with a dusting of cocoa.
• Alison Lambert is owner of Delicacy, in Maori Hill, and one of the chefs who demonstrate at the Otago Farmers Market.
