A delicious decadent Cherry Chocolate Brownie, super easy but such a treat!
This is a lovely rich, dark and decadent brownie, elevated to a new level with the addition of cherries and chunks of chocolate. The base recipe is a treat alone, but these additions are just lovely.
If you are a fan of a delicious dense moist brownie then you will want to give this amazing recipe a try. I have so many brownie recipes but really you can never have enough!
I have used canned black cherries today, but you can also use fresh or frozen cherries. Fresh of course gives the best flavour, frozen and canned can add a little extra time to baking as they are so moist.
All the ingredients you need are as follows
Please scroll down to the printable recipe card for full quantities and method
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Butter
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White Sugar
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Cocoa Powder
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Eggs
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Plain White Flour
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Cherries, Fresh, Frozen or Canned
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Chocolate, Milk or Dark
You will need a food mixer or electric handheld beater for this one as the first step is creaming together the butter and sugar. This recipe is cooked long and low so allow good time for baking.
To make this recipe is incredibly easy, the first step being to cream together the butter and sugar. The key here is to make sure the butter is at room temperature before you beat it. If it is not quite there yet, ten seconds or so in the microwave helps!
Then add to this the cocoa powder and blend this into the creamed butter and sugar for around 4 minutes, you want to start the mixer slowly as cocoa powder has a habit of poofing up EVERYWHERE, then whip this for an additional 4 minutes, scraping down the sides frequently.
Do you love this sieve – check out my Kitchenware Range here
The mixture will look a little grainy at this stage and that is ok. Then add the eggs one at a time beating well between each addition, you will find the mixture becomes a lovely glossy colour.
Finally fold through the flour, then the well drained cherries and chunks of chocolate, dark or milk chocolate are both just lovely. Spoon this into a prepared tin and bake for around an hour until just cooked through.
Final step is to allow the brownie to cool completely in the tin, you can assist this step by popping it in the fridge until completely cold before slicing or leaving it on the kitchen bench. It stores beautifully and freezes well too.
Onto my version of Cherry Chocolate Brownie
Cherry Chocolate Brownie
Delicious, dark, rich and moist Cherry Chocolate Brownie
Ingredients
- 200 grams Butter, room temperature
- 1 1/2 Cups White Sugar, 300 grams
- 1 Cup Cocoa Powder, 100 grams
- 3 Eggs, Medium
- 1/2 Cup Plain White Flour, 75 grams
- 190 grams Chocolate, Milk or Dark, cut into small chunks
- 250 grams Cherries, canned, frozen or fresh*
Please note: Cherries*
- Canned - drain well, slice in half, allow to sit while you make the recipe and drain well again before using
- Frozen - stir into the mix whole while they are still frozen
- Fresh - rinse and remove stalks and pitted, slice in half and fold through.
Instructions
- Preheat the Oven to 150C, Bake
- Prepare a 25 x 25 cm baking tin, line with baking paper
- Prepare the cherries and set aside* see above
- In a food mixer bowl, or a large bowl if using electric beaters, add the room temperature butter and white sugar
- Cream the butter and sugar together for 4 minutes, scraping down the sides occasionally, until pale and fluffy
- Add the sifted cocoa powder, begin to combine on a slow speed until incorporated, then increase speed of mixer and mix for 4 minutes, scraping down sides occasionally
- Add the room temperature eggs one at a time, mixing well in between until the mixture is glossy
- Add the flour and fold through carefully with a wooden spoon until just combined
- Add the halved and drained cherries* (see above) and the chocolate chunks and fold through carefully
- Spoon this into the prepared baking tin and spread until smooth.
- Bake for 50-60 minutes, until a skewer or knife comes out with moist crumbs or clean and no wet batter remains.
- Remove from the oven immediately and allow to cool in the tin, this can cool on the bench or in the fridge if you wish to cool quicker.
- Remove from the tin once cold and slice, store in an airtight container at room temperature or in the fridge, or this freezes beautifully.
- Enjoy!
Notes
Please note: Cherries*
Canned - drain well, slice in half, allow to sit while you make the recipe and drain well again before using
Frozen - stir into the mix whole while they are still frozen
Fresh - rinse and remove stalks and pitted, slice in half and fold through.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 80mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 3g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love this special recipe, it really is lovely. Be sure to let me know in the comments below what you think of this one
Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.
Happy Baking!
Anna
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Kristyn says
Hi Anna, if I don’t have cherries could I substitute for frozen raspberries?
justamumnz says
Yes that would be lovely