Make the most of summer’s fresh cherries with this fudgy white chocolate brownie recipe. This delicious slice is so quick and simple to make. To gauge whether the slice is cooked through, the centre of the slice needs to be firm to touch. Due to the moistness of the mixture, the skewer test will not work.
100g unsalted butter, chopped
180g white cooking chocolate, broken in pieces
3/4 cup caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup self-raising flour
3/4 cup plain flour
450 to 500g fresh cherries, pitted
Preheat the oven to 170ºC. Line a slice tin (18cm x 28cm) with baking paper.
In a medium saucepan, melt the butter and chocolate over medium-low heat. Stir until mixture is melted and combined. Remove from heat. Set aside for 5 minutes to cool slightly.
Add sugar, eggs, vanilla, flours in the saucepan. Stir to combine. The mixture will be thick.
Spread the mixture into prepared pan. Press cherries into the mixture.
Bake for 45 to 55 minutes or until edges are firm and top golden. You may wish to cover the pan with foil if the slice is browning too much. Allow the slice to cool in the pan before removing it. Dust with icing sugar.
After the mixture has spread and smoothed out in the prepared pan, the fresh cherries have been pushed in.
This is what the slice looks like after baking. Allow the slice to cool completely before removing it from the pan to be sliced into fingers.