Cherry Chocolate Brownies
150g Pure Sunflower spread (plus some for greasing)
150g dark chocolate (minimum 70% cocoa solids, I use Montezuma’s)
225g caster sugar
3 medium eggs
100g Doves Farm plain flour
1 tsp salt
112g cherry pie filling, plus some for decoration
75g blanched hazelnuts, roughly chopped
9 fresh cherries with stalks
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line the bottom and sides of a 8”x8” or 20cmx20cm baking tin with Pure.
Gently melt the dark chocolate and butter in a small saucepan. Allow to cool slightly.
Beat the sugar and eggs together until light and frothy, extra air helps these gluten free brownies.
Separately combine the flour with the salt.
Once the chocolate has cooled slightly, gently fold in to the sugar and egg mixture and mix until combined. Gradually add the flour and salt mixture until combined.
Gently fold in the cherries and hazelnuts. Pour into the greased and lined tin and smooth the mixture into the corners.
Place the fresh cherries evenly spaced across the top of the mixture. Bake for approximately 35mins checking that the mixture doesn’t over bake.
Allow to cool slightly before placing on a wire rack to cool completely – if you can leave it alone that long!