Sour Cherry Dark Chocolate Brownies

    6 hours

    You're never too old for chocolate and cherries and the deliciousness that the combination entails. This recipe is simply divine. It's my adaptation/version of a recipe that originated from a beautiful cook book I once got for my birthday.


    Queensland, Australia
    4 people made this

    Makes: 24 small squares (trust me you don't need them to be any larger)

    • 100g dark cooking chocolate
    • 100g original (salted) butter
    • 1 cup caster sugar (sifted to remove any lumps)
    • 3 eggs (60g)
    • 1 tsp vanilla bean paste (equivalent to 1 whole bean)
    • 1 cup plain flour
    • 1/2 tsp baking powder
    • 1/4 cup cocoa powder
    • 200g tinned sour (morello) cherries (drained well)
    • 200g dark chocolate chips (or chopped dark chocolate)

    Preparation:30min  ›  Cook:30min  ›  Extra time:5hours  ›  Ready in:6hours 

    1. Preheat the oven to 160 degrees celcius then grease and line a 18x27cm (slice) baking tin with baking paper.
    2. Melt the butter and cooking chocolate over low heat in a small saucepan, stirring well to combine. Once melted set this aside to cool (it is important to let this cool almost completely otherwise it will cook the egg when added later to the mix).
    3. Lightly whisk the eggs together with the vanilla paste, then using a fork gradually stir in the caster sugar until combined.
    4. Gently stir in the cooled chocolate mixture until smooth and combined.
    5. Sift the flour, baking powder, and cocoa powder together then fold into the main bowl gradually. Use a cutting, not a stirring, motion, and try not to stir to vigorously as this will otherwise create unnecessary air in the mix.
    6. Gently stir through the cherries and chocolate into the mix, then pour mix into the baking tin.
    7. Bake the brownies for 25-30minutes until they are just set in the pan. A knife inserted into the centre should come out sticky but not liquid.
    8. Allow the brownies to cool in the tin completely before removing them and cutting them into 4x6cm squares for everyone to ENJOY!


    The better the ingrediants the nicer the finished product. For example I use organic butter and good quality dark chocolate in this recipe because you can taste the difference. If you use cheaper ingrediants it still tastes wonderful, just not quite as good. VARIATION: Substitute cherries for 200g frozen raspberries and the 200g dark chocolate chips that gets stirred through for 100g dark and 100g white chocolate (or just white if you like white chocolate).


    You can use raspberries in this mix instead of cherries if you prefer, or if you can't buy tinned sour cherries from your supermarket. Use frozen rasperries so they don't disintergrate in the mix, and you may like to reduce the quantity to approximately half a cup (approx 150g) rather than the full 200g

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    turned out fantasticly gooey on the inside and wonderfully crispy on the outside very easy in terms of using up what i had in the cupboards i also added a few almond chips will definitely be making them again!  -  26 Feb 2012  (Review from Allrecipes UK & Ireland)