| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 819 |
| Fat | 36.8g |
| Saturates | 23.5g |
| Protein | 13.2g |
| Carbs | 116g |
| Sugars | 79.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium heat. Grease a 20cm cast-iron pan.
Whisk the sugar and eggs together in a bowl. Roughly chop the dark chocolate and place in a saucepan along with the cream and butter. Place the pan over a medium heat and allow the chocolate and butter to melt, stirring frequently until smooth. In a separate bowl, sift in the flour, cocoa powder and salt together, then add the chocolate and egg mixtures and stir well to combine. Pour the batter into the skillet.
Pit and halve 300g cherries and scatter over the batter.
Place the pan on the grill to cook for approx. 45 minutes to 1 hour. The brownie should still be slightly gooey in the centre.
Meanwhile, make the cherry sauce. Juice the lemon and pit the remaining cherries. Place all the ingredients in a saucepan over a medium heat. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
Pour the cherry sauce over the skillet brownie. Scatter over a few edible flowers and serve.
