Chocolate and cherry brownies

Makes: approx 20
Preparation time: 15 minutes
Cooking time: 20 minutes



175g (6oz) unsalted butter
200g (7oz) dark chocolate with 70% cocoa solids
150g (5oz) dried sour cherries
3 tablespoons cherry brandy
75g (3oz) cocoa powder
100g (31/2oz) plain flour
1 teaspoon baking powder
300g (11oz) golden caster sugar
4 large eggs, preferably free-range or organic
Icing sugar for dusting
You will also need a 20cm x 30cm baking tin, lined with baking parchment


1. Soak the cherries in brandy, preferably overnight. If you don’t want to use alcohol you can soak them in cranberry juice.
2. Preheat the oven to 180°C/R4. Break up the chocolate into small pieces and place in a bowl with the butter. Place the bowl over a pan of simmering water – making sure the base of the
bowl does not touch the water – to melt the butter and chocolate. Stir the mixture until smooth and both ingredients are completely melted.
3. Stir in the soaked cherries and remove the bowl from the heat and cool slightly.
4. In a separate bowl sift together the flour, cocoa powder, sugar and baking powder. Add the melted chocolate and butter to the bowl and mix thoroughly.
5. Beat the eggs and add them slowly to the mixture.
6. When everything is well combined pour into the prepared baking tin. Level out the top and place in the oven for around 15-20 minutes. When cooked the brownie should be slightly springy on the outside but still a little soft in the middle – a skewer will not come out clean.
7. Allow them to cool in the tin for 30 minutes then carefully turn them out on to a chopping board and cut into squares.


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