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.
SERVES: 16
INGREDIENTS
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
Method
Preheat over to 180 degrees celsius
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
In another bowl, beat the eggs, vanilla and caster sugar until pale, fluffy and the sugar has dissolved
Add the cooled chocolate mix to the egg mix and whisk to combine
Add flour, salt, 3/4 of the cherries and 3/4 of the pecan nuts and fold together with a spatula
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
Pour the brownie mix into the tray and top with reserved cherries and pecan nuts
Bake in oven for 30-35 minutes or until just set and is pale and speckled on top
