Cherry, Chocolate and Kahlua Brownies

Baked this delicious brownies and while they are still warm, three quarters of it are gone in less than half an hour! My nieces and nephew came for a visit and thought I bake something chocolaty, their favorite. These brownies are perfect! I would suggest using a slightly bigger pan as when the brownies are baked, it really puffed up in the centre. And as usual, I reduced the amount of sugar used, from the original 500gm to 280gm, believe me, it is sweet enough! The brownies turned out really good, with a delightful Kahlua liquor taste, moist and chocolaty. This would definitely go on my 'to-do-again' list!

I'm sharing this with Recipe Swap Thursday at Prairie Story

Cherry, Chocolate and Kahlua Brownies

(adapted from "Brownies and Bars" by Liz Franklin)
Makes 15
Preparation Time : 1 hour, plus 30 minutes soaking
You will need a lightly buttered roasting tin or cake tin measuring 20x30cm/8x12inches

100g/3-1/2 oz dried cherries (I use dried cranberries)
4-5 tablespoons Kahlua
250g/9oz butter
500g/1 lb 2oz caster sugar (I use 280gm)
100g/3-1/2oz dark chocolate
60g/2-1/4oz cocoa powder
4 eggs, beaten
125g/4-1/2oz self-raising flour

Soak the cherries in the Kahlua for 30 minutes or so.
Preheat the oven to 180C/350F/gas mark 4.
Melt the butter, sugar, chocolate and cocoa powder together. Remove from the heat and leave to cool slightly.
Stir the eggs into the chocolate mixture and then fold in the flour. Stir in the cherries and soaking liquid.
Spoon into the prepared tin, and then bake for 35 minutes or so, until just firm but still slightly fudgy.
Leave to cool in the tin and then cut into squares. Store them in an airtight container.