Chocolate and Cherry Brownies (butter & flour free!)

Posted on May 21, 2011


The chocolate brownie was created to torment sweet-toothed individuals everywhere! The absolute deliciousness of biting through a slightly crunchy top, to a dense, moist and moreish chocolate centre is enough to weaken the willpower of even the strongest!

When served warm drizzled with cream or cold, cold ice cream the chocolate brownie reaches what I can only imagine are drug-like highs (no doubt partly caused by the sugar rush that follows!).

I often try out new brownie recipes (any excuse) and I’m yet to find the perfect one, but it’s very fun trying! This particular recipe is rather interesting, featuring no butter or flour and requiring stiff egg whites to be folded through the molten chocolate mixture. I’ve added a good dose of dried sour cherries to the mix to give it a flavour twist, though it could just as easily be orange peel, pistachio nuts or perhaps some ground espresso beans. I feel a need for more experimentation to come!

This recipe was taken from Phil Vickery’s cookbook ‘Seriously Good’, which contains purely gluten-free recipes. Research states that 1 in 100 people suffer from Coeliac disease, an auto-immune condition triggered by gluten. So recipe books like this one, which make delicious gluten-free food accessible, are great news for sufferers (for more recipes look here) .

Whilst I don’t actually have this condition, I think it’s really positive that these recipes are so universally appealing for people with and without the intolerance. I served a big batch of these to my friends and they were unanimously approved off. So, Coeliac disease or not, they are the perfect excuse to unleash your inner-brownie monster!

Chocolate & Cherry Brownies (makes 9)

275g dark chocolate (best quality you can get), 5 medium eggs (separated), 175g golden caster sugar, 150g ground almonds, 100g sour cherries (roughly chopped), cocoa (for dusting), vegetable oil (for greasing)

Preheat oven to 180c/GM4. Grease 20cm square loose-bottomed cake tin and line with baking paper. Roughly chop 50g of chocolate and set aside. Break remaining chocolate into pieces and melt in a bowl over a pan of simmering water. set aside to cool slightly. Whisk egg whites until soft peaks form and gradually whisk in half the sugar until you have a soft meringue. Beat the remaining sugar with the egg yolks until pale and doubled in size. Fold half of the meringue mixture into the yolk mixture and then fold into the melted chocolate. Stir in the remaining meringue mixture and then the chopped chocolate and sour cherries. Spoon into the tin and bake in the centre of the oven for 25 minutes. Turn off the oven after this time and leave the brownies for a further 15 minutes. Remove and leave to cool. When cool, cuts into squares and dust with cocoa powder.

Enjoy eating,

Helen x