chocolate cherry brownies
Servings Prep Time
12servings 15minutes
Cook Time
20-40minutes

Servings Prep Time
12servings 15minutes
Cook Time
20-40minutes

Ingredients

Decorative cherries

Instructions
  1. Blend the 2 tbsp of ground flax seed with 6 tbsp of water and leave for at least 5 minutes. Heat the oven to 170C/150C fan/GM4. Grease and line muffin tins or a 20cm square tin.

  2. In a large saucepan, heat the oil and chocolate over a very low heat until the chocolate melts. Add in the 60 ml of water and stir until you have a smooth glossy mixture. Add the sugar, and stir again until the sugar is dissolved.

  3. In a food processor, add the dried dates, flour, polenta. cocoa powder and baking powder. Blend until it resembles fine breadcrumbs.
    This step isn’t completely necessary but creates a smoother sponge. If you don’t have a food processor, simply chop your dates really finely.

  4. Add the flax seed/water blend into the chocolate mixture in the saucepan. Add in the flour/cocoa/date mixture into the chocolate mixture and stir until combined (it will be very thick). Add in the cherries and stir gently.

  5. If you have little heart-shaped pans, this will make 14 separate cakes. Otherwise, Tip the whole lot into a 20 cm tin. Bake individual cakes for 20-22 minutes, or the large tin for 35-40 minutes. A skewer should come out with a slight crumb.

  6. Eat warm, or cool completely in the tin. To make the cherry garnish, melt 20g of chocolate, dip each cherry in half-way up and leave to cool on a piece of non-stick paper. To assemble, dust with icing sugar and top with a cherry.