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White chocolate, cherry and almond brownies
The sweet glace cherries that stud this blonde brownie turn a dessert favourite into a Christmas treat.
Ingredients
- 1 x 200g pkt white cooking chocolate, coarsely chopped
- 125g butter
- 2 x 100g pkts red glace cherries, halved
- 190g (1¼ cups) plain flour
- 215g (1 cup) caster sugar
- 2 eggs, lightly whisked
- 70g flaked almonds
Instructions
- Preheat oven to 160°C. Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper, allowing sides to overhang.
- Place chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside to cool slightly.
- Stir the glace cherry, flour, sugar and egg into the chocolate mixture until well combined. Spoon into the prepared pan. Use the back of a spoon to smooth the surface. Sprinkle with the almonds.
- Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
- Cut the brownie into squares.
Notes
Freezing tip: Wrap the brownie at the end of step 4. Freeze for up to 4 months. Unwrap and thaw overnight at room temperature. Continue from step 5.
Brownie know-how: To make sure your brownies bake evenly and have a neat appearance, spoon the mixture into the prepared pan then use the back of the spoon to smooth the surface. This method is also useful for getting an even top on baked fruitcakes.
Brownie know-how: To make sure your brownies bake evenly and have a neat appearance, spoon the mixture into the prepared pan then use the back of the spoon to smooth the surface. This method is also useful for getting an even top on baked fruitcakes.
