Cherry & Pecan Brownie

Decadent, rich brownies are always a hit and these fudgey blocks of goodness will not disappoint. The addition of fresh, in season cherries and pecan nuts give it a festive spin! Serve with a good scoop of vanilla bean ice cream.

200g dark chocolate

200g Inglenook unsalted butter

3 eggs

1 vanilla bean pod, scraped

250g caster sugar

110g plain flour

1 tsp salt

2 cups pecan nuts

2 cups fresh cherries, pitted

1 tub of Timboon Vanilla Bean Ice Cream

  1. Preheat over to 180 degrees celsius
  2. In a pot on the stove or in the microwave, melt the chocolate and butter together, stirring occasionally until smooth and combined. Leave to cool slightly
  3. In another bowl, beat the eggs, vanilla and caster sugar until pale, fluffy and the sugar has dissolved
  4. Add the cooled chocolate mix to the egg mix and whisk to combine
  5. Add flour, salt, 3/4 of the cherries and 3/4 of the pecan nuts and fold together with a spatula
  6. Line a slice tray with baking paper, leaving extra paper on 2 sides to make it easier to lift the slice out when cooked and cooled
  7. Pour the brownie mix into the tray and top with reserved cherries and pecan nuts
  8. Bake in oven for 30-35 minutes or until just set and is pale and speckled on top
  9. Leave to cool completely before slicing
  10. 10. Serve with Timboon Vanilla Bean Ice Cream

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