- 100g unsalted butter, chopped
- 250g caster sugar
- 75g honey
- 275g of dark chocolate (around 60%)
- 4 eggs
- 70g plain flour
- 50g unsweetened dessicated coconut
- 100g dried sour cherries (or bing cherries if you prefer)
- Preheat oven to 160°C and then grease and line a 20 x 15 x 2.5cm square tin or brownie pan.
- In a medium to large pot over low heat, gently melt the butter, sugar and honey together until combined and sugar has dissolved. Add chocolate and stir to melt and combine. Remove from heat and cool slightly for 5 minutes
- Add eggs and whisk through. Add the flour and coconut and whisk until combined. Scrape batter into cake pan and bake until skewer comes out relatively clean (there should be moist crumbs stuck to it but not wet batter).
- Note – The original recipe stated 20 minutes baking time but that was way too short for me. My brownies ended up taking 40-45 minutes and I was using a slightly larger 20 x 20 tin! Do check it after 20 minutes and then periodically every 5-10 until done.
- Remove from oven, cool and refrigerate overnight. To serve, remove from tin and with a wet knife, cut into slices or squares. Serve room temperature or warm.
Note – The brownie gets very hard when refrigerated. Heat the oven to 100°C and stick in the brownie in the pan until warmed through. When warmed, it’ll get all chocolatey and fudgy again.