American · Dessert
Brownies
The crew tin's crown jewels — fudgy squares studded with cherries that survive four days at sea and taste better chilled from the fridge
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 12
Ingredients
- Dark chocolate (70%) — 300 g
- Unsalted butter — 250 g
- Caster sugar — 200 g
- Light brown sugar — 150 g
- Eggs — 4 (240 g)
- Vanilla paste — 6 g
- Plain flour — 140 g
- Cocoa powder — 40 g
- Fine sea salt — 4 g
- Dark cherries, pitted (fresh, frozen or jarred, drained) — 300 g
- Dark chocolate chunks — 100 g
- Flaky sea salt — 3 g
Method
- Heat oven to 170 °C fan; line a 30 × 22 cm tin.
- Melt 300 g chocolate with butter to 45 °C.
- Whisk eggs with both sugars and vanilla 3 full minutes to a pale ribbon — this builds the shiny crust.
- Fold in the chocolate, then flour, cocoa and fine salt in minimum strokes.
- Fold in cherries and chocolate chunks; spread; flaky salt over.
- Bake 26–30 minutes — a skewer should come out with fudgy crumbs, never clean. Cool completely in the tin before cutting into 12.