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Chocolate & Cherry Brownies

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About the bake

Our Chocolate & Cherry Brownie recipe has a wonderful crispy shell over the top and a gooey centre, thanks to a perfect mix of fat to sugar. The addition of cherries, gives these brownies that extra sense of decadence.

50Total Time
20Prep Time
30Bake Time
36Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (170°C fan, gas mark 4).  Line the 23cm x 29 cm tin with baking parchment .

  2. Step 2:

    Melt the chocolate in a bowl with the butter over a simmering pan of water. Alternatively this can be melted in the microwave.

  3. Step 3:

    Whisk the eggs with the sugar for 3 - 5 minutes until it turns to a nice caramel colour, thickened and leaves a slight trail when the whisk is lifted.

  4. Step 4:

    Fold the melted chocolate into the egg mixture gently.

  5. Step 5:

    Sieve the cocoa powder with the mixed spice into a bowl, add the flour together with the cherries and toss them evenly in the flour. Fold the floured cherries into the chocolate thoroughly using a metal spoon.

  6. Step 6:

    Pour into the lined tin. Bake for 30 minutes, or until a skewer comes out with a few moist crumbs still clinging on. Allow to cool in the tin.

  7. Step 7:

    Cut into 36 squares and package in a gift box or cellophane bag to give as gifts.

Ingredients

    • 300g Dark chocolate
    • 250g Butter (unsalted)
    • 4 Egg(s) (free range)
    • 200g Billington's Unrefined Light Muscovado Sugar
    • 40g Cocoa powder
    • 1.5 tsp Mixed spice
    • 70g Plain wholemeal flour
    • 200g Glacé cherries (roughly chopped)

Utensils

  • 23cm x 29cm tin
  • Baking parchment
  • Bowl, saucepan
  • Whisk
  • Metal spoon
  • Skewer

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