The Borough Belles, Borough Market’s neighbourhood branch of the Women’s Institute, is packed with keen cooks, happy to share their ideas and insights. This month: Catherine Slinn
I’ve been a Borough Belle for a couple of years now, and a committee member for about a year. As part of the committee I’ve done all kinds of things: from sourcing our lovely members’ bags, to running a hand cream making workshop at the Garden Museum and writing some of our blog posts—and of course baking the occasional treat for our meetings!
I absolutely love fresh cherries, so when they’re in season I treat myself to them as often as I can. If you want a decadent way to enjoy the current glut of local Kent cherries, you can’t go wrong with a chocolate brownie.
Rich and dark, and very simple to make, the cherries give them a tangy edge. My addition of ground almonds and chestnut puree create an extra fudgy texture and the vanilla softens the dark chocolate a little. Mouth-watering!
Catherine’s dark chocolate and cherry brownies
Preheat the oven to 180C. Grease and line an 18cm square tin with baking paper. Put 100g chopped dark chocolate in a bowl over a pan of simmering water for about 5 mins, until melted. Remove and leave it to cool slightly.
Put 100g softened butter and 200g light, soft brown sugar in a bowl and whisk until light and pale. Gradually beat in 2 large free range eggs, then add 75g plain flour and 25g ground almonds and stir in 2 tbsp chestnut puree, 1 tsp vanilla extract and melted chocolate and mix until smooth.
Fold in 150g fresh, pitted and halved cherries and pour the mixture into the tin. Bake for 1 hour. Allow to cool completely in the tin before turning out and cutting into 16 squares. Dust with icing sugar.