- 130 g butter
- 150 g dark bitter chocolate(70% cocoa)
- 1 jar sour cherries
- 225 g sugar
- 55 g cocoa powder
- 75 g Küchenmeister Wheat Flour T405
- 1/2 tsp. baking powder
- 3 eggs
Grease and lightly flour a square baking pan (18x18cm or 20x20cm). Drain the cherries of excess liquid. Preheat oven (electric 175°C/convection 150°C).
Break the chocolate into pieces. Slice the butter into smaller pieces. In a double boiler, melt the butter and chocolate together. Allow to cool briefly. Pour the sugar into a bowl. Mix together the cocoa powder, flour and baking powder, before sieving it into the sugar. Pour in the liquid chocolate-butter and mix briefly. Whisk the three eggs and stir it into the batter. At the end fold in the cherries.
Pour the batter into prepared pan and spread evenly. Bake for 25-30 minutes in the preheated oven. When finished the cake should still appear soft, so the brownies remain moist. Allow the brownies to cool in the pan.