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Recipe: Chocolate Cherry Brownies with Ruby Port

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Chocolate cherry brownies
Serve with Boplaas Cape Ruby.

Makes for a classic flavour combination.

Ingredients – makes 12 large squares:
250g butter
2 cups (400g) caster sugar
3 large free range eggs
1½ cups (200g) of plain flour
½ cup (50g) cocoa
1 tsp (5ml) vanilla paste (or vanilla extract)
100g milk chocolate, roughly chopped
1/3 cup (50g) pecan nuts, roughly chopped
1 cup (18) fresh cherries, halved and stoned

Method:
Line and grease a baking tin 270mm x 175mm x 30mm.

Melt the butter and add the sugar. Add eggs, one and a time, mixing thoroughly. Add the flour, cocoa, vanilla, chocolate, cherries and pecan nuts and mix well.

Pour the mixture into the tin and bake at 160⁰ C for 45 minutes.

Leave to cool, remove from the tin and cut into squares.

Wine pairing:
Serve with a Cape Ruby which will complement both the chocolate and the cherry in the brownies.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.

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