Black Forest Brownie

INGREDIENTS

• 1 Pack Simply Better Handpicked King Cherries
• 200g Unsalted Butter, diced
• 4 Simply Better Single Origin Peruvian Dark Chocolate Bars (400g), chopped into small pieces
• 4 Simply Better Irish Free Range Corn Fed Large Eggs
• 275g Caster Sugar
• 100g Plain Flour
• 40g Cocoa Powder
• ½ jar Simply Better Handmade Cherry Preserve

Topping

• 1 Tub Simply Better Italian Mascarpone
• 1 Tsp Simply Better Handmade Cherry Preserve

METHOD

1. Preheat the oven to 170°C Fan (350°F). Grease and line a 9-inch square tin with parchment paper. Destone the cherries and cut in half.
2. Melt the butter and 200g of the chocolate together in a bowl set over a pot of simmering water, ensuring the bowl doesn’t touch the water. Mix well and allow to cool.
3. Whisk the eggs and caster sugar in a bowl until light in colour and doubled in volume.
4. Combine the egg mixture with the chocolate mixture, then fold in sieved flour, cocoa powder, and remaining chopped chocolate and cherries.
5. Pour into the lined baking tin, add small spoons of the cherry preserve and swirl throughout. Bake for 30–35 minutes, or until only a slight wobble remains.
6. Once cooled, place into the fridge for 2–3 hours until fully set. Cut into portions, top with mascarpone and the remaining cherry preserve.