Rich, fudgy chocolate brownies with a luxurious depth of flavour from Aged Black Garlic & Cherry Paste. Sweet dark cherries and premium chocolate create a perfectly balanced treat with a glossy chocolate topping and irresistibly soft centre.
Fudgy Black Garlic Cherry Brownies
Rated 5.0 stars by 1 users
Category
Baking, Dessert
Servings
16
Prep Time
15 minutes
Cook Time
25 minutes
These decadent brownies deliver everything a great brownie should be—deep chocolate flavour, a dense fudgy texture and a beautifully rich finish. The addition of Aged Black Garlic & Cherry Paste brings subtle notes of dark fruit, molasses and caramelised sweetness that perfectly complement the chocolate, while enhancing the natural cherry flavours throughout. Finished with a smooth layer of melted dark chocolate, these brownies are indulgent, sophisticated and guaranteed to surprise and delight with every bite.
Black Garlic & Co.
Ingredients
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120g salted butter, diced
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60g Black Garlic & Co ‘Aged Black Garlic & Cherry Paste’
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One tsp vanilla extract
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230g white sugar
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Three large eggs, room temperature, whisked
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40g Dutch processed unsweetened cocoa powder, sifted
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160g dark choco chips
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70g plain flour, sifted
Directions
Preheat the oven to 160°C using the top and bottom element mode.
Line a baking tin (20cm x 20cm) with baking paper.
Gently melt the butter and ‘Aged Black Garlic & Cherry Paste’ in a small saucepan on a low heat, do not allow it to brown or bubble, it should be barely warm. Use a fork to mash the paste into the butter so the paste is broken into small pieces.
Combine butter mixture, vanilla extract and sugar in a large bowl, stir with a spatula until smooth. Add the whisked egg and stir it in well.
Next, stir in cocoa powder until smooth, then stir in 100g choc chips.
Fold in flour until just combined (don’t overwork batter) then pour batter evenly into tin.
Place on the middle oven shelf for about 25 minutes. It’s done when the edges feel set and the middle is springy to the touch.
Transfer the brownie slab in the paper out from the tin and onto a cooling rack.
After about 10 minutes, once it has started to set, gently remove the paper and allow it to fully cool on the rack.
Melt the rest of the choc chips in the microwave then smear melted chocolate all over the top of the brownie slab.
Once the chocolate has set, cut the brownie slab into 16 brownie portions the brownie slab into 16 brownie portions.