10   200
14   162
15   218
1868   539
13   196
24   206
3   104
2   92
5   216
4   161

Chocolate Cherry Brownies


I hope you like your brownies gooey as this recipe gives you exactly that. Those of you on a health kick should glance quickly past the butter, chocolate and sugar quantities as they aren’t recommended for the faint hearted. Then again, the recipe does include cherries so that’s one of your five-a-day, right?

I’m forever searching for the perfect brownie. The battle between too cakey and too wet has always been a struggle to overcome, and while these brownies are perhaps a tad on the gooey side, their chewy edges give you the best of both worlds.

My favourite thing about these though, is the cherries. Not only do they add bite, but they give the tastebuds a break from the dense chocolate flavour in such a complimentary way. Next time I’ll be doing these with fresh cherries for a sour/sweet kick. If you’re a fan of texture, add chopped macadamia nuts or hazelnuts alongside the cherries for extra crunch.




Prep time: 15 minutes

Baking time: 25 minutes

Serves 12

200g dark chocolate (roughly chopped)
250g unsalted butter
360g caster sugar
60g plain flour
80g coco powder
3 eggs
100g glacé cherries or fresh cherries (with stones removed)

Preheat the oven to 170°C.

Line a 20cm by 20cm non-stick baking tin.

Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water and leave until melted and silky.

Remove from the heat and let it cool.

In a separate bowl mix the sugar and eggs together until light and fluffy, then slowly drizzle in the butter/chocolate goodness until well incorporated.

Chop 70g of the cherries into halves and combine the flour, coco powder and baking powder. Add the cherries to the flour mixture and mix well with the wet ingredients until thick and smooth.

Spoon the mixture into the prepared baking tin and press into the sides. With the remaining whole cherries carefully place them equal distance apart in 3 lines (Use them to measure how big you want to cut your squares).

Bake in the preheated oven for about 25 minutes, or until flaky on the top but still soft in the centre. When pressed lightly it should bounce so be careful not to overcook otherwise the edges will become hard and crunchy.

Leave to cool completely then cut and enjoy.



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