A few weeks ago someone at work came into the office with tales of a delicious cherry bakewell brownie she’d had in a cafe. It sounded like something I’d like to eat so I had to try and make it myself. And the gluten free brownies I made are exceptional.
I wanted to ramp up the almond flavour to make sure it came through the rich dark chocolate so I replaced flour with ground almonds, added almond extract and balls of marzipan. Yes I know a bakewell doesn’t have marzipan but it’s my brownie and I’ll add what I like! Plus it goes lovely and gooey when cooked without melting away in to the mix.
I’ve used cherries in kirsch because a) they’re amazing and b) they can go in with their gooey juice. But you could use a tin or jar of cherries in syrup if that’s what you’d prefer. In fact now Christmas is over I need to stock up on a few jars as they disappear from my local shops for most of the year. I got them from Marks and Spencer and had to stop myself eating the lot with a spoon.
Oh yes, I also made a video of this recipe. It isn’t great, but I wanted to get over my fear of sticking my face on YouTube so this is the result. It is clunky but I am sure that future ones will be better.
She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes.
A foodie with exceptional taste!
Always looking for the best food and drink producers from far and wide.
Chocolate brownie queen.
Judge: International Cheese Awards 2017, 2018. Cheese fiend!
Travel lover. What better way to discover new food, than to travel to it.
Massive fan of The Archers.
Crazy cat lady and proud.
NW England / Manchester / UK
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