Chocolate Cherry Slice

This recipe is lifted straight from the December issue Good Food magazine, of which I have a subscription.  It’s basically a soft chocolatey brownie with a summery twist, the twist being the cherries and coconut.  Considering the pretty iffy weather we’ve been having so far this summer, why don’t you console yourself with this delicious treat?

Chocolate Cherry Slice

200 g dark eating chocolate, broken into pieces
150 g unsalted butter, chopped
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 cup plain flour
1 cup desiccated coconut
⅔ cup dark choc bits
415 g can pitted cherries in syrup, drained

 

 

Preheat oven to 180C. Line a 30x20cm slice pan.

Heat chocolate and butter in a saucepan on low heat, stirring for 3-4 minutes, until smooth and combined. Cool for 10 minutes.

Use a balloon whisk to whisk the egg into chocolate mixture, then stir in brown sugar, sifted plain flour and coconut. Fold through half of the choc bits.

Spoon mixture into the prepared pan and smooth with a spatula. Push cherries into batter and scatter over remaining choc bits.

Bake for 30 minutes, until firm. Cool in pan for 10 minutes, then turn out onto to wire rack to cool completely. Cut into pieces to serve.