recipes_Australia_Issue_129_April_2017

24 recipes+ APRIL 2017

Gooey and oozing chocolate, brownies are heaven sent. They should

be soft in the middle and crunchy on the outside – just like ours!

Brownie points

400g white eating chocolate

125g butter, chopped

1½ cups plain flour, sifted

½ cup caster sugar

2 eggs, lightly whisked

400g can black stoneless cherries,

drained

⅓ cup flaked almonds

Icing sugar, to dust

1 Preheat oven to 160ºC/140ºC

fan-forced. Grease and line a 20cm

(base measurement) square cake pan

with baking paper; extend paper

at 2 opposite sides for handles.

2 Finely chop half the chocolate. Coarsely

chop the rest. Combine butter and finely

chopped chocolate in a heavy-based

saucepan over low heat; cook and stir for

5 minutes or until melted and smooth. Cool.

3 Add the flour, caster sugar, egg and

reserved coarsely chopped chocolate

to chocolate mixture; stir to combine.

Stir in cherries. Spoon into prepared pan;

level surface. Top with almonds. Bake

for 40 minutes or until a skewer inserted

at centre comes out with crumbs clinging

to it. Cool completely in pan (brownie

will firm). Cut into pieces. Serve dusted

with icing sugar.

White Chocolate & Cherry Brownies

MAKES 16 PREP 10 minutes COOK 50 minutes + cooling COST 75¢ each