Chocolate & sour cherry skillet brownie

Name: Chocolate & sour cherry skillet brownie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 175 g unsalted butter, cut into cubes; 175 g dark chocolate (70-75%), roughly chopped; 200 g golden caster sugar; 80 g light brown soft sugar; 2 large eggs; 100 g plain flour; 25 g cocoa powder; ¼ tsp fine sea salt; 75 g Cooks’ Ingredients Sour Cherries; 30 g pack sesame snaps, roughly crushed; 30 g pistachio kernels, roughly chopped; ¼ tsp sea salt flakes (optional); Vanilla ice cream, to serve

The only skill required here is to judge exactly when to pull your brownie out of the oven, so that the middle is just the level of fudgy chocolatey goodness you want. Strictly speaking, it serves a crowd – but nobody’s judging.

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Serves6
CourseDessert
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

175g unsalted butter, cut into cubes
175g dark chocolate (70-75%), roughly chopped
200g golden caster sugar
80g light brown soft sugar
2 large eggs
100g plain flour
25g cocoa powder
¼ tsp fine sea salt
75g Cooks’ Ingredients Sour Cherries
30g pack sesame snaps, roughly crushed
30g pistachio kernels, roughly chopped
¼ tsp sea salt flakes (optional)
Vanilla ice cream, to serve

Preheat the oven to 180ºC, gas mark 4. In a pan, melt the butter and chocolate together over a low heat, stirring occasionally, then set aside to cool slightly. Meanwhile, in a large bowl, use an electric hand mixer to whisk together both sugars and the eggs for about 5 minutes, until pale and creamy (or use a stand mixer). In a bowl, use a fork to whisk together the flour, cocoa and fine salt until combined.
Use a metal spoon to fold the chocolate mixture into the egg mixture. Add the flour mixture and fold again, then briefly stir through most of the sour cherries.
Pour the mixture into a 20cm-diameter ovenproof frying pan or round cake tin. Scatter with the remaining cherries, the sesame snaps and pistachios, then sprinkle over the sea salt flakes (if using). For a gooey dessert to eat warm, bake for 35-40 minutes, then leave to stand for 10 minutes and serve in the pan with scoops of ice cream. For a more set brownie (good for teatime), bake for a further 5-10 minutes until set around the sides but with a bit of give in the centre. Cut and keep in an airtight container for up to 7 days.

Typical values per serving when made using specific products in recipe