Black Cherry Chocolate Brownies

Our friends over at Seasoned Cookery School have been mighty busy recently, these chocolate brownies combine our smooth, creamy Black Cherry Yogurt with delicious dark chocolate to make the perfect after dinner treat or afternoon indulgence.

  • 50 mins
    (plus time to cool)
  • Serves 12
  • 5 pan
  • Vegetarian
  • Beginner

Ingredients

160g plain flour
20g cocoa powder
½ teaspoon of baking powder
½ teaspoon of salt
200g dark chocolate
250g Yeo Valley Black Cherry Yogurt
2 eggs
450g caster sugar

Method

  1. Pre-heat the oven to 160°C/235F/Gas mark 3 and grease and line an 8 inch square tin with grease proof paper.
  2. Sift the flour, cocoa powder, salt and baking powder together in a bowl and mix together to ensure that the baking powder is evenly distributed.
  3. Melt the chocolate in a separate glass bowl over simmering water (also known as a Bain Marie). Once melted, leave on a heatproof surface and allow to cool slightly.
  4. Meanwhile, beat the eggs and sugar together using a stand mixer or hand held electric whisk until they become pale and fluffy- this should take around 3-4 minutes. Add in the black cherry yogurt and continue to mix for a further minute.
  5. Once the chocolate has cooled slightly, pour this into the egg, sugar and yogurt mixture and continue to mix until evenly incorporated.
  6. Fold the flour mixture into the chocolate mixture until the flour is fully incorporated.
  7. Pour the brownie mixture in your prepared tin and cook for 35 minutes or until you gently shake the tin and it doesn’t wobble. You don’t want to overcook the brownie as this will prevent a gooey centre!
  8. Once ready, leave to cool in the tin. When cool, remove the tin and cut into squares.

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