I made this brownie for Lottie Bedlow from my series of Bake Off. It’s pretty darn delicious! Lottie suggested you could toss the cherries in a little malic acid or sherbet before popping them into the tin to give an added hit of acidity. I haven’t tested that, but I think that would be a pretty fun idea for this bake.
The brownie is quite messy to eat with the gooey caramel on top, but that’s worth it for its sheer yumminess! Eat it cold and fudgy by itself or warm with ice cream ontop. Either way, you’ll have a supremely yummy sweet treat!
Cherry Tarte Tatin(ish) Brownies
Servings
16
small squaresPrep time
45
minutesCooking time
25
minutesCooling Time
2
hoursIngredients
- For the topping
100g sugar
50g butter
300g cherries
- For the brownie
130g butter
130g dark chocolate
90g caster sugar
90g dark brown sugar
2 eggs
100g plain flour
35g cocoa powder
1/2 tsp salt
Directions
- Preheat the oven to 170ºC/340ºF fan. Grease and line a 20cm/8inch square cake tin with baking paper.
- Make the topping
- Add the sugar into a pan on medium heat. Stir the sugar occasionally until it has all melted. It will clump up first, keep heating it over medium heat until it has all melted and is taking on a caramel colour.
- Once the sugar is a deep caramel colour, take it off the heat, add in the butter and stir until all the butter has melted.
- Pour this caramel into the base of the lined tin.
- Pit and half the cherries and lay them cut side down over the caramel in the base of the tin.
- Make the brownie batter
- Melt together the butter, chocolate, caster sugar and dark brown sugar in a mixing bowl. This can be done over a pan of simmering water or in 30 second bursts in the microwave.
- Leave this mixture to cool slightly for a couple of minutes before cracking in the eggs and whisking until combined.
- Stir through the flour, cocoa powder and salt until combined into a smooth batter.
- Pour the batter over the cherries and spread out into an even layer.
- Bake this for about 25minutes. The cake should be wobbly slightly all the way through with the edge just starting to feel firm. If poking with a cake tester, the middle should pick up wet cake batter.
- Leave to cool at room temperature before chilling completely in the fridge before cutting for extra fudginess!
