I trawled through the recipe folders on my computer and found two - both from this year's Great British Bake-Off, one from Mary Berry and one from Beca, one of the contestants. Mary's was with ginger and Beca's was with chocolate and cherries, so I decided to try Beca's first, since I have a preference for these over ginger.
Reading through the recipe, the first thing that struck me was the amounts of the ingredients. Corr blimey! Also, as I was mixing things together, I was worried that there was no rising agent and was briefly tempted to add a couple of teaspoons of baking powder, but decided to stick to the recipe and see what would come out.
But I also googled the recipe to see if anyone else had made it and what they'd experienced - seems getting it baked through correctly was an issue and I decided to play it safe. In hindsight, I definitely over-baked the brownies.
300 g unsalted butter
300 g dark chocolate, 70% cocoa solids
200 g plain flour
1 tsp salt
225 g glacé cherries
150 g white chocolate
200 g plain flour
5 large eggs
150 g roasted chopped hazelnuts
24 glacé cherries for decorating
whipped cream for serving
- Dice the chocolate and butter and place in a small saucepan and let them melt on low heat. Remove as soon as everything has melted and set aside.
- Line a 30 x 25 tin with baking paper, both bottom and sides. Pre-heat the oven to 180 °C.
- Sift together the flour and salt in a bowl.
- Chop the glacé cherries and the white chocolate.
- In a large bowl, whisk together the sugar and the eggs until they go pale and foamy.
- Pour in the chocolate-butter mixture, while continuing to whisk.
- Slowly add the flour and make sure it's incorporated well.
- Finally add the chopped cherries, chocolate and hazelnuts and stir in to get them well distributed throughout the batter.
- Pour the mixture into the lined tin, push it into the corners and level as much as possible.
- Carefully mark up the brownie pieces and place a glacé cherry in the middle of each rectangle, then place in the oven and bake for about 40 minutes.
Test with a toothpick for readiness. The brownie should remain sticky in the middle.
- Remove from the oven and leave to cool in the baking tin for about 10 minutes, then carefully remove to a wire rack covered with a kitchen towel and allow to cool completely before cutting into rectangles.
- Serve with whipped cream.
The brownies are very sweet, so I think plain whipped cream would work nicely to reduce the sweetness. This is how sticky cake is usually served in Sweden. Unfortunately I baked them for an hour and so they went dry and crumbly - Lundulph managed to spread a good part of his first piece over the table. Still, they were quite tasty.
For the baking, I used my adjustable tin and set it to 12 x 10 inches (as it is divided in such a way). The original recipe stated 12 x 9 inches. However, this was also way too thick I think. Would be worth doing in a 12 x 11 or even 12 x 12 sized tin.
Preparations took quite a bit longer than I expected, mainly the chopping of the cherries, I guess a food processor would help here. This is why I skipped melting some white chocolate and swirling over each brownie piece before placing a cherry on top. Perhaps this is the reason why the cherries sank in quite a bit. But I was knackered.