Cherry brownies

Name: Cherry brownies
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 150 g white couverture; 200 g Butter; 50 g Dark chocolate; 200 g frozen cherries; 25 g Sugar; 4 Eggs (size M); 1 pinch Salt; 150 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

150 g white couverture
200 g Butter
50 g Dark chocolate
200 g frozen cherries
25 g Sugar
4 Eggs (size M)
1 pinch Salt
150 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Chop the chocolate coating. Cut butter into pieces. Melt the chocolate coating and butter over a warm water bath
2
Chopping chocolate. Let the cherries thaw slightly in a sieve. Beat the sugar, eggs and salt in a large mixing bowl with the whisk of the hand mixer for 3-4 minutes until creamy. Remove the chocolate coating-butter mixture from the heat, pour into the egg mixture and stir in. Mix flour and baking powder. Quickly fold into the chocolate-egg mixture. Mix the chopped chocolate coating into the dough
3
Fill the dough into a greased, square springform pan (24 x 24 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. After about 10 minutes, remove the tin carefully from the oven. Spread the cherries on top, put the mould back into the oven and bake until done
4
Fig. 02 + 03: Cut cake into pieces and dust with icing sugar