This Cherry chocolate brownie hearts topped with a sweet cherry sauce recipe is very delicious and easy to make. A perfect dessert to show someone you love them.
Next, prepare a medium-sized Pyrex dish, grease with a little butter or oil then line with parchment paper.
Now brake 150g of dark chocolate into a separate glass Pyrex bowl, and heat over a pan with simmering water; continue stirring until melted. Then set to one side.
Into a large mixing bowl or stand mixer, add in the self raising flour, cocoa powder, caster sugar and a Pinch of salt.
Then, in a measuring jug, add in your milk, vanilla extract, and sunflower oil, give it a little stir.
Add the wet ingredients to the dry ingredients and mix well.
Once mixed pour in your delicious melted chocolate that we set to one side.
Lastly, mix in 100g of pitted and halved cherries.
When your mixture is well incorporated, grab your prepped dish, and fill it up with your gorgeous gooey cherry chocolate brownie mixture.
Now all you have to do is spread it out so it's all even.
Now pop it in the oven at 180°C for 30 minutes.
To test if your brownie is cooked properly, you simply stick in a fork or skewer, pull it out, and if there is no gooey mixture on it, it's done. If there is a little gooey mixture on it, simply pop it back in the oven for a couple more minutes and test again.
Once cooked, leave in the dish to cool.
To make the cherry sauce
Wash and pit the cherries.
Into a small saucepan, add in the water, cornstarch, lemon juice and sugar and whisk together.
Heat the mixture over a medium heat, keep whisking until it starts to thicken.
Now add in your cherries, and bring to a light boil, stirring occasionally until the cherry sauce has thickened this should take about 8-10 minutes.
Remove from the heat and cool at room temperature; it will thicken as it cools.
Assembling the brownie hearts
Once the brownie has cooled completely, remove from the Pyrex dish, and cut out your cherry hearts using a heart-shaped cookie cutter.
You should be able to get about four to five hearts if you're clever with the cutting.
Place each cherry brownie heart on a plate, then top with your gorgeous cherry dessert sauce, then serve and enjoy.
Notes
Tips and TricksIf you want that extra hit of flavor and richness, I also sometimes add in ½ a shot of espresso.Do the fork test, if the brownie is still gooey in the middle and sticks to the fork, put back in for a couple more minutes. Every oven is a little different, so when you've cooked these delicious brownies once, you'll know the correct timing for your oven.I find that the brownies taste better made with fresh cherries, but at a push you could get away with canned cherries, just be sure to drain them really well. Otherwise they will make your brownies soggy.You can use frozen cherries for the cherry sauce if you wish, you'll need to use slightly less water (around 50mls) and cook over a medium heat for a few extra minutes.