Cherry Coconut Brownies!!

I think we all know my favoritism towards brownies. I have said on a number of occasions that I would choose a brownie over any other baked good ever! It really goes against my love for vanilla. The obvious solution might be a blondie, but a blondie really isn’t vanilla it’s more white chocolate. As I get older I am getting to know myself quite well. Or should I say I am more aware of myself? Either way I know I contradict myself a lot! I would pass on anything chocolate for anything vanilla… unless of course it was a brownie.

Back to the point and the point is these Cherry, Coconut Brownies from Paul A. Young’s Adventure with Chocolate are very decadent and moreish.  Recently I visited his shop in Soho and very much enjoyed his Salted Pecan Brownie. Which lead me to revisit his book and to this recipe.

I made them for my mother-in-law’s birthday this past weekend. They were easy to throw together and besides the cooling time takes no time at all. They are perfect brownies that melt in your mouth and make you feel guilty in an innocent way. (See??) Enjoy!!

Cherry Chocolate Brownies
100g unsalted butter, chopped
250g golden caster sugar
75g golden syrup
275g of dark chocolate (around 60%)
4 eggs
70g plain flour
50g unsweetened dessicated coconut
100g dried bing cherries these are hard to source locally and even online if I’m honest. So, I just used dried sour cherries.

Preheat oven to 160°C and then grease and line a 20 x 15 x 2.5cm square tin or brownie pan.

In a medium to large pot over low heat, gently melt the butter, sugar and golden syrup together until smooth. Remove from the heat and add the chocolate, mixing well (until the chocolate is melted). Whisk the eggs and beat into the chocolate mixture. Add the flour and coconut and whisk until just combined.

Pour into a baking tray (15 x 20 x 2.5cm) or brownie pan lined with parchment paper and smooth out well. Now toss the cherries across the top of the brownie and bake for 20 minutes. Remove from oven, cool and refrigerate overnight.

Turn out of the tin, remove the paper and trim the edges of the brownies or don’t as these are sometimes the best part of a brownie!! Using a wet knife cut the brownie into whatever-size squares you wish. All depends on how greedy you are! Serve at room temperature or warm.

The brownies will keep for 4 days in an airtight container in the fridge. 

My first thoughts on Adventure with Chocolate (buy your copy here or here) and my visit to his shop.