Chocolate Cherry Brownies


always get a little timid about bringing brownies out the oven too early in fear I’ll be left with a molten mess in the centre. I left these in 10 minutes more than the recipe instructed but I think this time, I hit a winner! Gooey and fudgey and room for less baking time is always good to know.

I always jump from brownie recipe to brownie recipe but I think I’ll be sticking with this for next time. I used glace cherries here as they remind me of my childhood but fresh would clearly be better so feel free to through them in (de-stoned of course)

Adapted from Jamie Oliver

  • 130g butter
  • 150g dark chocolate
  • 55g glace cherries (or use fresh!) chopped
  • 55g pecan nuts, roasted and lightly chopped
  • 225g caster sugar
  • 55g cocoa powder
  • 75g plain flour
  • 3/4 tsp baking powder
  • 3 large eggs, beaten
  1. Preheat the oven to 180 and grease and line a brownie tin (20cm square tin) with parchment.
  2. Melt the butter and chocolate in a heat proof bowl over a pan of simmering water until melted fully. Remove from the heat and add the cherries.
  3. Sieve together the flour, cocoa, sugar, baking powder and a pinch of salt and then combine fully with the melted chocolate.
  4. Add the nuts and mix well.
  5. Add the eggs and mix very well until fully combined and glossy.
  6. Tip into your tin and bake for 20-30 minutes (i feel 25 was ideal).
  7. Leave to cool completely before cutting – this will also make sure the middle sets if looking a bit molten!

Enjoy with a cup of tea to brighten a dull Tuesday afternoon !