Georgie At Home
Cheat meal, Dessert, Food

Fudgy Chocolate Cherry Brownies

You know those brownies you see pictures of with the shiny, cracked top and gooey, fudgy centre that makes you immediately want to turn the oven on and get baking? These are them.

They are little squares of stodgy, indulgence with a devilish cherry tang and I can’t get enough of them.

I have tried countless brownie recipes and have never managed to get one that worked for me until now! I hope you find these as simple to make as I was – I felt like cartwheeling around the kitchen when I pulled them out of the oven and saw how they turned out!

Makes 16


Pre-heat oven to 175 Degrees Celsius (fan assisted) & line a deep 9 inch square baking tin/tray with baking parchment.


Chop the Dark Chocolate into small chunks. Place Butter & chopped Dark Chocolate in a heatproof bowl over a pan of simmering water and allow to melt. This should take around 5 minutes.

Once melted stir it together, remove from the heat and set aside to cool.

Next you need to whisk the Eggs & both Sugars together until light, foamy and the mixture has doubled in size. If you have a freestanding mixer add the whisk attachment and use this to whisk the Eggs & Sugars together for around 3-4 minutes. If you don’t have a freestanding mixer just crack the Eggs and Sugars into a bowl and whisk together with a handheld whisk.

Once the Egg & Sugar mixture has been whisked and is light and foamy pour in the melted Chocolate & Butter and gently fold it all together until combined.

Next add the Plain Flour, Cocoa Powder & Espresso Powder to the mixture and again gently fold it all together until combined.

Finally add White & Milk Chocolate Chunks along with the Dried Sour Cherries. Stir the mixture together and then pour into the prepared baking tin/tray.

Place in the middle of the oven and bake for 23-25 minutes, or until the top is shiny and crackly & the mixture only wobbles very slightly when you move the tray around.

Leave to cool in the tin/tray for a couple of hours.

Once cooled remove from the tin/tray and slice into Brownie pieces – you should get around 12-16 pieces, depending on how big you cut them!

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