We have a favorite local cafe that we frequent always good food and great customer service, called Greenberry Cafe, in Primrose Hill, Central London. They have a very decadent gooey chocolate brownie that’s served with a scoop of sorbet or gelato. For my husband’s recent birthday, he asked that I recreate this recipe with the addition of sour cherries, for his birthday dessert. It’s such a good brownie, I was hesitant that I could find something equally good and I too am a fan of the perfect brownie! The addition of 75%-85% dark chocolate and coconut sugar lessened the sugar a bit. I’d say however delicious this is, it’s still a very special treat to be reserved and savored for a special celebration. I’m happy to report my husband’s feedback was this was even better than the original!

The sour cherries can definitely be an optional ingredient. One thing I learned at Ballymaloe Cookery School was to soak dried fruits in your favorite tea, for this I chose a hibiscus tea to build upon the sour cherry profile, but your favorite black tea or other would be just fine too. My hope is that this one becomes one of your very favorites in your recipe box too.

Dairy-free option: swap coconut oil for butter and make sure chocolates are without milk.

1/4 cup (50g) dried sour cherries

1 cup brewed hibiscus tea

Method:

Pour the hot tea over the sour cherries and allow to soak while you get organized for baking. After about 10 minutes (or longer) drain in a colander and fold into the batter at the very end.

4 1/2 oz. (125g) 80% dark chocolate

1/4 cup (50g) butter

3 eggs, room temperature

2/3 cup (135g) coconut sugar

1/4 cup (30g) raw cocoa powder (or Dutch proces)

large pinch sea salt

1 teaspoon vanilla extract

1 cup (90g) almond flour (or ground blanched almonds)

1/4 cup (50g) drained sour cherries

1/2 cup (80g) dark chocolate chips

Method:

Preheat the oven to 350F/180C. Line a 8x8 (20cmx20cm) square or round cake pan with parchment paper.

In a bain marie, melt the 80% dark chocolate and butter, stirring until melted. Set aside and allow to cool, stirring occassionaly so as to not curdle the eggs when added to the batter.

Using an electric mixer, whisk the eggs and coconut sugar until they have tripled in volume, roughly 5 minutes.

Fold in the cooled, melted chocolate to the whipped eggs.

Then whisk in the cocoa powder, sea salt and vanilla extract.

Fold in the almond flour, drained sour cherries and chocolate chips, until just combined.

Spread evenly into baking tin.

To achieve very fudgy brownies, bake approximately 20 minutes until crumbs visibly stick to the toothpick when inserted, not runny batter, but gooey crumbs are what you’re looking for. Allow to cool slightly and eat warm with a scoop of your favorite gelato or sorbet. Enjoy:)