|Chocolate Cherry Brownies|
In Tupperware Silicone Form
I speared these irresistible Chocolate Cherry Brownies with invitation flags and handed them out as invites for my Tupperware party.
|Choc Cherry Brownie|
3 tbs light olive oil
150g dark chocolate
75g plain flour
30g coco powder
100g chocolate chips
75g dried cherries
3 large eggs
Preheat oven to 150C
Melt the butter and dark chocolate together then add the oil
Place aside and allow to cool
Crack 3 large eggs into your Tupperware bowl & whisk in the sugar
Add the coco powder & flour from your Tupperware sifter
Beat the mixture together
Add the cool melted chocolate to the mixture and beat together until dark and filled with air bubbles
Stir the chocolate chips through the mixture
Fill up the silicone mould. Each cup of the mold takes around a spoonful and a half of mixture.
I struggled to do this neatly as I was holding the camera (that's my excuse).
If you do over fill the mold just wipe off the excess with a damp cloth before putting it in the oven
I wanted to ensure an equal distribution of the cherries 3 into each cup of the mold so I pressed these into the mixture once it was filled.
The rectangular mold is deep and gives you lovely deep Brownies. These will take a little longer than regular flat ones to cook through so I recommend cooking them on a medium heat for 15 mins to ensure the brownies get cooked through.
After 15 mins check the mixture with the end of a coctail stick the mixture should be cooked and no longer like a batter or paste. If a little "cake" sticks on the cocktail stick this is okay as brownies are more moist than a regular cake.
Turn out onto a cooling rack by gently pressing the bottom of the mould.