Step-by-Step Cakes by DK Publishing

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Brownie variations

Sour Cherry and Chocolate Brownies

The sharp flavor and chewy texture of the dried sour cherries contrast

wonderfully here with the rich, dark chocolate.

Method

1 Preheat the oven to 350°F (180°C). Grease

the pan and dust with flour. Break up the

chocolate and place with the butter in a

heatproof bowl over simmering water,

without touching the water, until just

melted. Remove from the heat, add the

sugar, and stir to combine. Cool slightly.

Special equipment

8in (20cm) square cake pan

Ingredients

11 tbsp unsalted butter, diced, extra for greasing

6oz (150g) good-quality dark chocolate

1

(^1) ⁄ 4 cups light brown sugar
1
(^1) ⁄ 4 cups all-purpose flour, plus extra for dusting
1
(^1) ⁄ 4 tsp baking powder
(^1) ⁄ 2 tsp salt
3 large eggs
1 tsp pure vanilla extract
(^1) ⁄ 2 cup dried sour cherries
4oz (100g) dark chocolate chunks
MAKES
16
15
MINS
20–25
MINS
Walnut and
White Chocolate
Brownies
Slightly soft in the center, these make
a tempting afternoon treat.
Special equipment
8in (20cm) deep square pan
Ingredients
2 tbsp unsalted butter, diced, extra for greasing
2oz (50g) good-quality dark chocolate
3 large eggs
1 tbsp honey
1
(^1) ⁄ 4 cup light brown sugar
(^1) ⁄ 2 cup all-purpose flour
(^1) ⁄ 2 tsp baking powder
pinch salt
6oz (175g) walnut pieces
scant 1oz (25g) white chocolate, chopped
Method
1 Preheat the oven to 325°F (160°C). Lightly
grease the pan, or line the base and sides
with parchment paper.
2 Break the dark chocolate in pieces and
put it with the butter into a heatproof bowl
over a saucepan of simmering water until
melted, stirring occasionally. Don’t let the
bowl touch the water. Remove the bowl
from the pan and set aside to cool slightly.
3 Beat the eggs, honey, and sugar together,
then gradually beat in the melted chocolate
mixture. Sift the flour, baking powder, and
salt over, add the walnuts and white
chocolate, and fold in the ingredients.
Pour the mixture into the prepared pan.
4 Put the pan in the oven and bake for 30
minutes. Cover loosely with foil and bake
for another 45 minutes. The center should
be a little soft. Leave to cool completely in
the pan on a wire rack. When cold, turn out
onto a board and cut into squares.
STORE The brownies will keep in an airtight
container for 5 days.
MAKES
16
10
MINS
1 HOUR
15 MINS

BAKER’S TIP

The texture of a brownie is very much a

matter of personal taste. Some people like

them so squishy that they fall apart, others

prefer a firmer cake. If you prefer soft

brownies, reduce the cooking time slightly.

2 Sift the flour, baking powder, and salt into

a separate bowl. Mix the eggs and vanilla

extract into the chocolate mixture. Pour it

into the flour and mix together. Be careful

not to over-mix. Fold in the cherries and

chocolate chunks.

3 Pour the mixture into the pan and bake

in the center of the oven for 20–25 minutes.

The brownies are ready when the edges

are firm, but the middle is soft to the touch.

4 Cool in the pan for 5 minutes. Turn out and

cut into squares. Cool further on a wire rack.

STORE The brownies will keep in an airtight

container for 3 days.