Name: Chocolate brownie & boozy cherry brûlées
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 375ml double cream; 1 vanilla pod split and seeds scraped out; 85g plain chocolate 70% cocoa, broken into small pieces; 3 large egg yolks; 50g caster sugar plus 6 tbsp; 3 ready-made chocolate brownies (up to about 200g), cut into chunks; 50g cherry in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like

Home
Recipes
Chocolate brownie & boozy cherry brûlées

Chocolate brownie & boozy cherry brûlées

Maria Elia

Save recipe

Serves 6

More effort

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.1 ratingRate

loading...

These fondant-like crème pudding pots are studded with chocolate and fruit and have a crispy sugary crust

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

The ultimate makeover: chocolate brownies

A star rating of 4.6 out of 5.181 ratings

Ingredients

Nutrition

Units:

MetricUS

375ml double cream
1 vanilla pod

split and seeds scraped out
85g plain chocolate

70% cocoa, broken into small pieces
3 large egg yolks
50g caster sugar

plus 6 tbsp
3 ready-made chocolate brownies

(up to about 200g), cut into chunks
50g cherry

in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal608
fat48g
saturates26g
carbs43g
sugars39g
fibre1g
protein5g
salt0.12g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Put the cream into a saucepan with the vanilla seeds, then bring just to the boil. Take off the heat and stir in the chocolate until it has completely melted.
step 2

Boil the kettle. Meanwhile, whisk together egg yolks and 50g sugar for 20-30 seconds until thick and pale, then stir in the creamy chocolate. Divide the brownie pieces and cherries between six 200ml ramekins or dishes, drizzle with a little of the kirsch from the jar, then pour over the chocolate mix.
step 3

Line a roasting tin with a clean tea towel and stand the ramekins in the tin. Pour hot water halfway up the sides of the ramekins, cover the whole thing with foil, then cook for 40 mins until just set. Chill for at least 3 hrs. These can be baked and chilled up to 2 days in advance.
step 4

One hour before serving, make the sugary crust. Put the 6 tbsp sugar into a non-stick pan and melt evenly over a gentle heat. Once the sugar has turned a rich caramel colour, spoon it over the puddings and leave to set hard.

RECIPE TIPS

MARIA SAYS...

'This is a real treat – a soft pudding, a little like chocolate fondant, studded with brownies and cherries. Substitute the cherries for any other fruit such as preserved apricots in brandy for an equally delicious dessert.'

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now