Ingredients

Method

• 250 g brown sugar
• 4 free-range eggs
• 240 g butter, melted
• 1 t vanilla extract
• 60 g sorghum flour
• 60 g cake flour
• 100 g cocoa powder
• 1 t baking powder
• ¼ t salt
• Woolworths stracciatella ice cream, for serving
• whipped cream, for serving
• popped sorghum, for serving
• cherries, to garnish
For the cherry sauce:
• 190 g cherries
• 160 g blackberries
• 1 blood orange (or ordinary orange), zested and juiced
• 2 T white sugar

Method

Ingredients

1. Preheat the oven to 170°C. Grease and line a 24 x 34 x 5 cm baking tray.

2. In a bowl, combine the sugar, eggs, butter and vanilla. Whisk until light and fluffy.

3. Sift in the flours, cocoa powder, baking powder and salt. Fold into the wet ingredients until just combined.

4. Pour the batter into the prepared tin and smooth the top using a spatula. Bake for 30–35 minutes, or until a toothpick into the centre comes out clean. Allow to cool for 15 minutes in the baking tray, then cut into squares.

5. To make the cherry sauce, place the cherries, blackberries, orange juice and zest and sugar in a saucepan over medium heat. Cook for 5 minutes, then aside to cool.

6. To serve, layer the cherry sauce, ice cream and brownies in a bowl or in individual glasses. Top with the ice cream, whipped cream, more cherry sauce and popped sorghum. Garnish with cherries.

Cook's note:

Add chocolate chips to your brownie mix for a super-fudgy brownie.

Find more brownie recipes 

Photography: Jan Ras
Food assistant: Unathi
Videographer: Romy Wilson