Chocolate and cherry brownies

Adding cherries gives these chewy, chocolatey treats a fresh, fruity twist on a classic brownie.

Serves: Makes 16

Preparation time:  10 minutes

Cooking time:  1 hour and 5 minutes

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You will need

  • 100g smooth dark chocolate, chopped
  • 100g English butter, softened, plus extra for greasing
  • 200g light soft brown sugar
  • 2 large British free range Woodland eggs, lightly beaten
  • 100g British plain flour
  • 150g fresh cherries, pitted and halved
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Recipe Information

Step by step guide to making Chocolate and cherry brownies

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line an 18cm square cake tin with baking paper.
  2. Put the chocolate in a bowl set over a pan of simmering water for about 5 minutes, until melted. Remove and leave it to cool slightly.
  3. Put the butter and sugar in a bowl and beat with a hand-held electric whisk until light and pale.
  4. Gradually beat in the eggs, then add the flour and  the melted chocolate and mix until smooth.
  5. Fold in the cherries and pour the mixture into the tin. Bake for 1 hour.
  6. Allow to cool completely in the tin before turning out and cutting into 16 squares.

Cook's tip: You could also use a drained 425g tin of dark pitted cherries or 125g dried cherries in place of the fresh ones.

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Video for Chocolate and cherry brownies

Recipe writer Holly Bell provides some hints and tips on how best to melt chocolate in this helpful video.

Nutritional information for Chocolate and cherry brownies

Nutritional information for Chocolate and cherry brownies

Nutrition type per serving
Calories 168 kcal
Total Fat 8.2g
Saturated Fat 4.7g
Salt 0.14g
Sugar 16.4g

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