The Country Crisp Appreciation Society

Country Crisp Brownies

Makes 18

Prep time: 15 mins

Cook time: 35 mins

150g dark chocolate, preferably 70% cocoa

120g unsalted butter

2 large eggs

150g soft dark brown sugar

1tsp vanilla extract

50g plain flour

1tsp baking powder

240g dried cherries

100g Jordans Dark Chocolate Country Crisp

1. Preheat oven to Gas Mark 4/180C/160C fan. Line a 20cm/8” square baking tin with non-stick baking parchment.
2. Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Stir occasionally. Remove from the heat and allow to cool for a few minutes.
3. In a large bowl, whisk together the eggs and sugar, using an electric hand whisk, until light and doubled in volume. Stir in the vanilla extract and melted chocolate mixture.
4. Fold in the cherries, and Jordans Chocolate Country Crisp. Pour into prepared tin and smooth the surface with a spoon. Bake for about 35 minutes, until the cake is set and no longer wobbles when the tin is shaken slightly (it will still be quite sticky, but will firm up once cooled). Leave to cool completely in the tin, before cutting into bars.

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