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White chocolate cherry brownie

  • 0:05 Prep
  • 0:40 Cook
  • Makes 25


  • 185g white chocolate
  • 150g chopped unsalted butter
  • 1 cup caster sugar
  • 1 1/4 cups plain flour
  • 1/2 teaspoon baking powder
  • 3 lightly beaten eggs
  • 100g roughly chopped glace cherries


  • 1
    Preheat oven to 170°C. Grease and line a 20cm (base measurement) square cake pan with non-stick baking paper.
  • 2
    Place chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth, then set aside to cool.
  • 3
    Place caster sugar, flour and baking powder in a large bowl. Make a well in the centre and add eggs and the chocolate mixture. Fold in glace cherries until just combined. Spoon the mixture into the prepared pan. Bake for 30-35 minutes or until a skewer inserted into the centre come out slightly sticky. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Slice and wrap to present as gifts.

Source: taste.com.au


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