Seriously gooey fudgey brownies. The kind you would be sick eating too many…. which I am happy to accept the challenge of doing haha.
We have tried various recipes over the years whilst on Slimming World which were either Slimming World recipes or recipes with low fat ingredients and they have never lived up to a proper brownie.
Sometimes you can’t play with a recipe to make it “healthy” it just isn’t the same, so this recipe uses full fat ingredients and to keep it feeling a slight bit healthy we added in some cherries so you don’t feel so bad chowing down a couple of pieces alongside a cuppa tea haha.
The trick with brownies is to not over cook them, they may not look cooked when you take them out the oven but they continue to cook when they are cooling so don’t make the mistake of over cooking them. If you don’t like them so gooey and fudgey then by all means cook them a little longer but don’t over cook them or they dry out and go solid.
Some recommended items from our kitchen for making this dish…
- Cherry stoner, this saves so much time and faff, and less mess.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Brownie tin, also great for other tray bake cakes.
- Silicone spatulas, we use these for all sorts of things.
- To save a little time and arms from aching we use a hand held mixer to cream the butter and sugar but beating with a wooden spoon works just the same.
- Cake cooling racks, so handy to have.
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Chocolate Cherry Brownies
Makes 20 – 5 syns each
- 50g butter – 19 syns
- 100g plain chocolate – 28 syns
- 175g brown sugar – 35 syns
- 2 eggs
- 3 teaspoons Morrison’s cocoa powder – 1.5 syns
- 75g plain flour – 13.5 syns
- 100g cherries, stoned and halved – 2.5 syns
- ½ teaspoon baking powder – 0.5 syn
- Preheat oven 180°C fan.
- Line the bottom of a brownie tin and grease the sides, set aside.
- Place the butter and chocolate in a heavy based saucepan and melt on a low heat, stir and set aside to cool. (Top tip: Don’t use a metal spoon, use a silicone spatula).
- In a bowl add the sugar and eggs and cream together until pale and fluffy.
- Fold in the chocolate and mix thoroughly.
- Sift in the flour, cocoa powder and baking powder and gently fold into the mixture, then gently fold in the cherries
- Pour the mixture into the tin and even the surface.
- Bake in the oven for 25 – 30 minutes. The top should have a firm crust and if you shake the tin it shouldn’t wobble. It will feel a little soft and wet still but this is normal for a fudgey brownie. Cook for a little longer if you prefer a firmer bake.
- Cool in the tin for a few minutes and then carefully run a knife around the edge of the cake to loosen it.
- Turn the cake out onto a wire rack and allow to cool completely.
- Once completely cool, remove the baking paper and slice into even slices, enjoy with a cuppa tea.
- These can be stored in an airtight container for up to a week.
Slightly warm a piece with a dollop of ice cream for an indulgent dessert.