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Chocolate cherry brownies with ice cream and a tahini drizzle recipe  

Chocolate cherry brownies with ice cream and a tahini drizzle recipe 
Gooey brownies studded with cherry and finished with tahini Credit:  Steven Joyce

These rich chocolate and cherry brownies are effortless to make. Don’t worry – there’s no need for any stoning of cherries here. I use frozen ones, which makes for the perfect no-fuss treat. 

Prep time: 10 minutes | Cooking time: 45 minutes 

SERVES 

four 

INGREDIENTS 

  •  250g butter, plus extra for greasing
  •  200g 70 per cent 
dark chocolate, broken into pieces
  •  3 tbsp golden syrup
  •  4 eggs
  •  300g golden caster sugar
  •  200g self-raising flour
  • 2 tbsp cocoa powder
  • 200g frozen pitted dark cherries
  •  ice cream, to serve
  •  tahini, to serve

METHOD 

  1. Preheat the oven to 180C/
160C fan/gas mark 4. Butter and line a 25 x  25cm baking tin.
  2. Put the butter, chocolate and golden syrup into a pan and melt, stirring occasionally, over a low heat.
  3. Crack the eggs into a mixing bowl and add the sugar. Whisk together for a few minutes, until pale and fluffy.
  4. Fold in the chocolate mixture then sift in the flour and cocoa powder. Add a pinch of sea salt and fold together. Add 150g of the cherries and mix well.
  5. Pour the brownie mixture into the tin, making the surface level, and gently push the remaining cherries into the mixture.
  6. Bake for 35-40 minutes, or until the brownie is pulling away from the sides of the tin and is just set in the middle. A skewer inserted into the centre should still come out with chocolate on it, as these are really gooey. Leave in the tin to cool completely.
  7. Cut the brownie into squares and top each one with a scoop of ice cream. Drizzle over a little tahini. I love about two teaspoons per serving.