Cherry and Almond Brownies

 

			Ingredients 100g roasted almonds, roughly chopped 1/2 cup dried cherries 1/8 cup cherry brandy 250g dark cooking chocolate, roughly chopped 1 3/4 cup castor sugar 1 cup plain flour 1/2 cup cocoa powder 1/3 cup desiccated coconut 180g butter 3 eggs Icing sugar (optional)

Method

1. Line a 20cm x 30cm (8in x 12in) tray with a sheet of baking paper.
2. Place the dried cherries in a bowl, pour the brandy over them and allow them to soak for a few minutes.
3. Place the dark cooking chocolate and the butter in a small saucepan and stir them on a low heat using a wooden spoon. When they have melted and combined, allow the mixture to cool.
4. Sift the flour and cocoa powder separately and set them aside.
5. Pre-heat the oven to 180 degrees Celsius.
6. Using an electric mixer on medium speed, beat the eggs and sugar in a large bowl until the mixture becomes thick and pale.
7. Fold in the sifted flour and cocoa, followed by the desiccated coconut, cherries, chopped almonds and chocolate combination.
8. Pour the mixture on the lined tray and bake in the oven for 45 to 50 minutes or until it is cooked through.
9. When it is cold, remove the mixture from the tray and cut into bite-sized pieces. Dust with a little extra cocoa or icing sugar to serve.