The other day when I was writing up a pomegranate chicken recipe I realised that this little old blog is now two years old. It almost passed by without notice, another blogiversary! I can’t believe that it’s been two whole years since I hit publish on my first blog post. Time flies when you’re having fun! It was a nerve wracking thing to do though, for me anyway, putting myself out there into the webosphere where I was worried I would be ripped apart, trolled and castigated for sharing awful food photos and rubbish recipes. I was actually really scared…until you realise that no-one, well apart from your husband and your mum, no-one sees those first few posts and that was a relief for me, it’s a good thing that those first few posts get ignored really as that gives you the courage to keep on posting.
And keep on posting I did, almost 140 recipes in fact, mostly healthy food too. It’s been more fun than I thought it would be, blogging, especially this last year. I’ve met so many really lovely people through this blog, something I didn’t expect to happen. I’ve had numerous emails and comments from you lovely readers, some of you even make my recipes and share them on your own social media, that’s always a thrill for me, thank you. So then there are the other bloggers I have met, online and in person, lovely people with one thing in common, good food. I know some people think I’m mad doing this blog thing and I know some folk just don’t get why I do this, but you know what, I am so glad I did hit publish and keep on blogging. As a new arrival to the UK, with not one friend outside of my husband’s family, this blog has introduced me to so many people and to so much more, new places and new ideas, it has gotten me out of my comfort zone and reignited my long lost love for photography, something that I love more every day.
Right, I know you’re just here for the chocolate, and now is the time for some chocolate brownies, because no celebration is complete without chocolate as far as I’m concerned. I also believe that if you are having cake you may as well have real cake, you know with sugar, and chocolate! It’s not like we eat this kind of stuff every day after all, so when we have treats or celebration cakes, then they are “full fat” so to speak. That’s not to say I didn’t run the healthier options by my girl, “maybe you would like black bean brownies or beetroot cake sweetie?” Ha, well the look of disgust on her lovely little face was enough to put an end to that conversation 😉
So in keeping with my now traditional chocolate blog birthday cake, I have these very delicious black cherry chocolate brownies for you today. These black cherry, chocolate brownies are a little bit boozy, deeply rich and completely addictive. They are very easy to make, you will need an electric whisk though. I bought a jar of black cherries in kirsch and used these, you could make your own if you wish. These brownies are great cold but even better warmed up with a scoop of good vanilla ice cream, just be warned they are very moreish. Store these in an airtight container and they will keep for a week, but lets face it, they won’t last that long! Thanks for sticking with me for 2 years, hope you enjoy the cake x
Black Cherry Chocolate Brownies
- 200 g good quality dark chocolate 70% cocoa
- 140 g butter
- 220 g golden castor sugar
- 3 large free range eggs , at room temperature
- 1 tsp vanilla extract
- 100 g plain flour
- 150 g black cherries in kirsch , drained
- 2 tbs of liquid from the jar
- Icing sugar to serve
- Good vanilla ice cream (optional)
- Pre-heat the oven to 180 degrees C, I use an electric fan assisted oven, please adjust according to your own oven.
- Line a 20cm shallow square baking tray with parchment paper.
- Break up the chocolate and place it into a large glass mixing blow, cut the butter into cubes and add that to the bowl.
- Place the bowl over a saucepan of gently simmering water, make sure the water isn't touching the bowl. Melt the chocolate and butter, stir it occasionally. Once the chocolate and butter has melted take it off the saucepan and leave to cool for about 5 minutes.
- Beat the eggs and vanilla in another bowl, until they are combined.
- Now whisk the sugar into the chocolate using an electric mixer, slowly add the eggs, beat until you have a smooth consistency.
- Sift the flour into the batter, then fold it in with a spatula until the flour is incorporated into the batter.
- Add the cherries and 2 tablespoons of the kirsch from the jar into the batter and mix again using the spatula.
- Pour the mixture into the baking tray, place the tray on the middle shelf in the oven and bake for 20 to 25 minutes. Give the tray a gently little shake, there should be a little wobble in the middle.
- Leave the brownies to cool in the tray for 3 minutes then lift them out and leave to cool on a cooling tray, remove the paper after 5 minutes.
- Use a sharp knife to cut the brownies into 16 pieces.
- Sift a little icing sugar over the cooled brownies to serve.
- Serve warm with ice cream.
This time last year on The Last Food Blog – Chocolate Banana Bread