Regular readers will know that I have a passion for brownies. They will also know how much I rabbit on about putting coffee in my chocolate cakes, and my adamance that the coffee enhances their flavour to a whole new dimension.
I know the addition of coffee isn’t up everyone’s alley, and this is something I discussed in my coffee overloaded Almost Tiramisu Double Espresso Cake post.
But you know, I am always up for being proven wrong (with teeth firmly gritted, that is), and so thought I would make a batch of brownies sans coffee and see for myself.
The verdict? Well, let’s not be coy here: a brownie is a brownie. What’s not to like?
These brownies were really good. So good that I think they could just be my favourite so far. Maybe. That said, I think that might have more to do with using milk chocolate rather than not using coffee, so I am not stepping down from my coffee and chocolate cake soap box just yet.
Another bone of contention where brownies are concerned is their texture. I like them any way they come, but if someone pinned me down and forced me to say which I preferred, I would be team gooey. Ultra ooey-gooey.
The brilliant thing about brownies is that you can bake them to your own liking – if you don’t want them it soft in the middle, just bake it for a little longer. Simples!
I came up with this recipe for the kids I teach for our end of term picnic (when I also made my vanilla and berry cupcakes ), and decided to use milk chocolate rather than my usual dark chocolate, which made them a beautiful colour.
I also added in the cherries on a bit of an impulse, and I am glad I did – I loved them. There was something sublime about the squishy, slightly tart fruit mixed in with the sweet brownie.
The measurements below made a large brownie which was cut into about 20 squares.