To be honest, this recipe wasn’t really good as a brownie. But with a cold class of milk, could do the job.
Ingredients:
- 75g margarine plus for greasing
- 2 tbsp ground flaxseed (not sure why this is needed…) + 6 tbsp water
- 120g dark chocolate
- 60g water
- 1 tsp coffee
- 125g self-raising flour
- 70g almond flour
- 50g cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 250g golden caster sugar
- 1 tsp vanilla extract
- 70g frozen cherries (at room temperature)
Process:
- Pre-heat oven at 170C. Grease a 20cm square tin or crystal dish.
- Mix flaxseed with 6 tbsp of water and set aside
- In a sauce pan, melt the chocolate, coffee, margarine and water at low heat. Allow to cool down a bit.
- Put flours, cocoa, baking powder and salt in a bowl. Mix.
- Add the sugar to the chocolate mix. Use a hand mixer until everything is combined.
- Add the flaxseeds, vanilla and cherries to the chocolate.
- Then add the flour mix to the chocolate.
- It will very thick and difficult to manage with a whisk so use a wooden spoon.
- Pour the mix into the tin.
- Bake for 30 minutes or so until a skewer inserted in the middle comes nearly clean.
- Allow to cool down completely.
I had then for 35 minutes I think and the texture was too dry.
