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A recipe from Alan Meaney from Sister’s Rock Restaurant
Chocolate cherry brownies with Cherry Liqueur
Ingredients
250g butter, chopped
210g dark chocolate, chopped
250g caster sugar
4 eggs
125ml Borrodell Cherry Liqueur
500g plain flour
1 teaspoon baking powder
200g Borrodell cherries, pitted
Method
Combine butter and chocolate in a bowl over a pan of simmering water and stir occasionally until melted.
Combine sugar and eggs in a mixer and beat until thick and creamy and mixture forms a ribbon. Stir in chocolate mixture and liqueur.
Fold in flour, baking powder and cherries.
Spoon mixture into a 26cmx18cm baking paper lined oven tray and bake at 170C for 20 minutes.
Cool in tin then cut 8cmx4cm pieces.
Makes about 24 pieces
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