Hi guys, for my festive desserts I thought I’d include something cherry. When you search something like ‘Christmas Dessert Ideas’, after you get through the obvious Christmas pudding recipes, you get a lot of black forest. Trifle isn’t my favourite thing on earth, but that planted the seed to make cherry something. After a little thought, I decided to make brownies. I know they’re basic, but most people like them and they’re easy to make so everyone can feel confident trying them on the day. This cherry pecan brownie recipe includes a regular brownie recipe, with an added layer of cherry jam in the middle which absorbs into the brownies as they cook.
For the jam, I knew I wanted to keep it healthier. As I mentioned in my plum jam recipe post, I find it quite alarming that the sugar to fruit ratio is pretty much 1:1 in most jam recipes. Traditionalists are going to hate me for how I made this, but it’s quick and healthy. Two things that regular jam certainly is not. and I thought we had enough sugar in the actual brownies without adding a crazy amount here.
Cherry Pecan Brownies
- A cup of water
- 200 g frozen sweet cherries
- 2-3 tbsp brown sugar
- 4 tbsp chia seeds
- 170 g self raising flour
- 170 g light brown sugar
- 1 cup dairy free milk I used sweetened almond
- 4 tbsp sunflower oil
- 3 tbsp raw cacao
- 3 tbsp cherry jam
- 75 g pecans chopped
- 200 g dark chocolate
- 1 tsp vanilla extract
Blend the cherries and water together then transfer to a small saucepan on a low-medium heat. Stir in the chia seeds and sugar and leave on a low simmer for 10-15 minutes. Once the mixture starts to thicken, remove from heat and allow to cool and further thicken for a further 20 minutes. If your house is particularly warm, leave in the fridge to thicken. The texture does not have to be fully set to use in the brownies.
Preheat your oven to 180 degrees and line an oven friendly baking dish.
Melt your chocolate in a heatproof bowl over a pan of boiling water.
Sieve your flour and raw cacao to ensure a smooth mixture. Once done, stir in the sugar until dry ingredients are fully combined.
Now stir in the melted chocolate, oil, 3tbsp jam, vanilla, half of the pecans and milk until fully combined. Mixture should be quite thick.
Now pour just over half of your mixture into your lined baking dish, enough to get an even base.
Then place jam over this layer. It should take about 5 heaped tablespoons to cover the bottom layer.
Pour the remaining brownie mixture into over the top of the mint thin layer. Then sprinkle remaining pecans over the top.
Place on the middle shelf of the oven and bake for approximately 30 minutes. My dish had been in the freezer housing another recipe so took slightly longer. Remember brownies are still gooey when cooked.
When brownies are cooked, allow them to cool and set for at least 5 minutes then slice into twelve pieces.
What do you guys think of this one? This recipe was adapted from my ‘After Eight’ Brownie recipe, which would also be great at this time of year!