Black Currant Brownies
CurrantC™
16
20 minutes
20 minutes
220
Dessert
I know it’s summer, but sometimes nothing will do but brownies. These blackcurrant brownies fit right in as blackcurrants are at their best in July. They’re sweet, rich and fudgy and permeated most delightfully by tart flavoursome blackcurrants. They’re also super easy to make.
Ingredients
125 g unsalted butter
190 g 72% dark chocolate
100 g molasses sugar
150 g golden caster sugar
3 large eggs
70 g wholemeal flour
1 heaped tsp cocoa powder
¼ tsp baking powder
150 g CurrantC™ Dried Black Currants
Directions
Pre-heat the oven to 350℉
Melt butter and chocolate in a large pan over a gentle heat.
Take off the heat and stir in the sugars until well mixed. (molasses sugar & golden caster sugar)
Beat in the eggs, one by one.
Sift in the flour, cocoa and baking powder and stir until just combined.
Gently stir in the blackcurrants.
Pour into a 9″ sq. silicone mould or lined cake tin and bake for 20 minutes when there should no longer be a wobble, but the batter is still fudgy.
Remove from the oven and allow to cool in the pan. Cut into 16 squares.