Tawny Cherry and Walnut Brownies

Directions

Decadent warm chocolate brownies packed with tawny-soaked cherries and walnut pieces, served with thick cream and Tawny.

Step 1

Preheat oven to 175ºC.

Step 2

Line a 20cm square brownie tin with baking paper, lightly butter and set aside.

Step 3

Bring the Tawny and water to the boil in a small saucepan. Reduce the heat to low and add the dried cherries. Stir gently until the cherries have softened and the liquid has evaporated. Transfer to a bowl and set aside to cool.

Step 4

Heat the butter and chocolate together in a large heatproof bowl over a saucepan of simmering water until the chocolate is almost melted, then remove from the heat and stir until smooth. Allow to cool slightly.

Step 5

Whisk in the sugar, salt and vanilla. Add the eggs one at a time, fully incorporating each. Add the flour and mix until just incorporated. Gently fold in the tawny cherries and ¾ cup of the walnut pieces.

Step 6

Transfer the mixture to the prepared brownie tin, smooth out the top with a spatula and sprinkle with the remaining walnuts, lightly pressing them in to the top of the brownie mixture.

Step 7

Bake for 30 to 35 minutes until a skewer comes out slightly sticky but not raw. Cool on a wire rack before cutting into 16 x 5cm squares.

Step 8

For the ultimate decadence, serve warm with a dollop of thick cream and a nip of Tawny.