Dark Chocolate Triangles
1 hr 15 min.
- For the brownies
- 2 cups chopped Dark chocolate (70% cocoa solids)
- 1 ¼ cups butter
- 3 large eggs
- 1 ¼ cups dark brown sugar
- ¾ cup all-purpose flour
- 1 tsp Baking powder
- For the cherry sauce
- 1 jar Morello cherry
- 1 tsp sugar
- 1 pinch ground cinnamon
- 1 Tbsp Corn starch
Heat the oven to 160°C (140° fan) 325°F gas 3. Butter an 18 x 28 cm|7" x 11" rectangular baking tin and line the base with non-stick baking paper.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool a little.
Whisk the eggs until pale and frothy, then add the sugar, a spoonful at a time, whisking until thick and glossy.
Gently fold in the melted chocolate mixture.
Sift in the flour and baking powder and fold into the chocolate mixture.
Spoon the mixture into the tin, level with the back of a spoon and bake for 40 minutes, until the top has a cracked appearance and the centre is still a little soft to the touch. Do not overbake or you will loose the famous sticky brownie texture. Cool in the tin for 5 minutes, then cut into squares, then triangles and remove from the tin.
For the cherry sauce: put the cherries into a saucepan with their juice (reserivng 3 tablespoons), add the sugar and heat until the sugar has dissolved.
Mix together the cinnamon, cornflour and the reserved cherry juice to a smooth paste. Stir into the cherries, bring briefly to a boil and remove from the heat.
Place the brownies on serving plates with the cherry sauce.