This is how I did it this time:
- Melted 3oz unsalted butter with 100g white chocolate (Green & Black's) and left to cool slightly.
- Whisked 6oz vanilla sugar (use 1/2 or 1 tsp vanilla extract instead depending on how vanillary your chocolate is) with 2 duck eggs until mixture was very thick and pale.
- Stirred in chocolate mixture.
- Stirred in 4oz flour (spelt wholemeal), 2oz coconut flour and 1/4 tsp pink Himalayan salt.
- Added 3oz ground cherries
- Poured into a buttered 20 cm x 25 cm tin and baked at 180C for 20 mins.
- Left to cool then cut into 12 squares.
Thankfully, they turned out well; they had a satisfying state of squidginess about them, with a nice crisp top and just about cooked through. Suelle at Mainly Baking would have approved as these turned out to be about an inch thick, which she considers to be the optimum thickness for a brownie. The coconut complimented the ground cherries which have a hint of pineapple about them. In turn they gave a delightful tartness to offset the sweetness that the white chocolate brought to the mixture. This is a good news story for ground cherries as we now have another way to eat them. Last year I used them to make muffins and an upside down cake. Having just revisited these two recipes, I think I'd better make them again too.