Cherry and white chocolate brownies

As a person who loves to feed other people, I offer to bring dessert whenever I’m invited to someone’s house for a meal. Brownies are always a good idea for everyone loves them, and if there are many mouths to feed I make a big batch using a 20x30cm (8x12in) pan, that way everyone can have seconds if they want to.

I have a big appetite for sweets and tend to believe that everyone else does, too. :D

I made these for a barbecue ages ago and they were a hit: very fudgy – I don’t think that calling them “creamy” would be wrong – with a nice balance between the sweet from the white chocolate and the sour from the cherries.

Cherry and white chocolate brownies
slightly adapted from the delicious Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques

200g unsalted butter
170g dark chocolate, finely chopped – I used one with 53% cocoa solids
1 ½ cups (300g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/3 cups (185g) all purpose flour
½ teaspoon baking soda
pinch of salt
1 cup (170g) white chocolate chips
1 cup (145g) dried cherries, chopped if too large

Preheat the oven at 180°C/350°F. Lightly butter a 20x30cm (8x12in) baking pan and line with foil, leaving an overhand in two opposite sides. Butter the foil as well.

In a large saucepan, melt the butter and chocolate together over low heat. Cool slightly.
Whisk in the sugar, then the eggs, one at a time. Whisk in the vanilla. Stir in the flour, baking soda and salt. Stir in white chocolate and cherries. Spread the batter evenly into the prepared pan.
Bake until a skewer inserted into the middle of the brownies comes out with a moist crumb, 25-30 minutes.
Cool completely in the pan over a wire rack. Cut into squares to serve.

Makes 24