I made these brownies as little gifts for some friends. Being a fan of black forest gateaux I already knew that chocolate and cherries is a great combination but I was less sure about the coconut. I like coconut a lot in both sweet and savoury dishes but I was a little bit concerned that it might affect the texture of the brownies.
I needn’t have worried. The coconut flavouring was actually very subtle and, although these brownies were a tad less gooey than usual they were still soft and wonderfully moist and the coconut probably stopped them from being too wet.
The ultimate test? My lovely friends opened and tried them before they even got them home and they either really loved them or else they are very polite and extremely good liars.
200g / 7 oz Dark Chocolate (75% cocoa solids is good)
150g / 5 oz Butter
200g / 7 oz Soft Brown Sugar
150g / 5 oz Plain Flour
85g / 3 oz Desiccated Coconut
425g Can Black Cherries (drained)
Preheat oven to 180°C / 350°F / Gas Mark 4
Lightly grease a 20cm x 20cm (8” x 8”) cake tin and line with greaseproof paper.
Break up the chocolate and chop the butter into small pieces. Place them both in a heatproof bowl over a pan of simmering water until melted. Mix well.
Mix the sugar into the chocolate mixture, stirring well to dissolve any lumps. Beat the eggs and stir into the chocolate mixture. Fold in the flour and coconut and the gently fold in cherries.
Pour mixture into the cake tin and bake for 40 minutes. Leave in the tin to cool before cutting into squares to serve.
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