Cherry and Pecan Brownies
With cherry season in full swing you will want to make a batch of these Cherry and Pecan Brownies
Servings: 9 brownies
- 50 grams butter softened
- 100 grams icing sugar
- 9 cherries fresh, with the stalks
Start by pre-heating your oven to gas mark 4.
Line a 9" square tin with grease proof paper. (See notes).
Melt the butter in a pan along with the chocolate and sugar. Once melted completely, allow to cool slightly.
Once the butter and chocolate mixture is cool, whisk in the eggs, one at a time.
Next, fold through the flour and cocoa.
Then fold through the tinned cherries (keep the syrup to one side for later) and the chopped pecans.
Pour the brownie batter into the tin.
Bake in the centre of the oven for 30-35 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.
Allow the brownies to cool before making the buttercream icing.
Beat together the butter, icing sugar and a tbsp of the cherry syrup until smooth and creamy.
Cut the brownies into 9 and top each one with a buttercream swirl.
Top each buttercream swirl with a fresh cherry.
Disposable brownie baking trays.
If you bake brownies as often as I do, you might want to think about bulk buying square foil trays. They are ideal for baking brownies and they are good for transporting them too. (I often make brownies for bake sales at work so these are ideal!) You can get 20 for £10 on Amazon!
Calories: 664.5kcal | Carbohydrates: 67.86g | Protein: 8.64g | Fat: 42.87g | Saturated Fat: 21.5g | Trans Fat: 0.93g | Cholesterol: 133.14mg | Sodium: 238.45mg | Potassium: 490.59mg | Fiber: 6.88g | Sugar: 45.51g | Vitamin A: 850IU | Vitamin C: 3.99mg | Calcium: 76.63mg | Iron: 5.08mg