Chocolate & cherry brownies

This soft and squidgy American classic cake/ cookie is made even more delicious by the addition of juicy fresh cherries. Help yourself to a square (or two!) with your mid-morning coffee, or serve warm with cream as a dessert.

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes to 25 minutes
  • Total time: 35 minutes to 40 minutes 40 minutes

Serves: 16


125g butter
150g dark chocolate
225g light muscovado sugar
50g cocoa powder
100g plain flour
1 tsp baking powder
1 tsp coffee granules
3 Waitrose British Blacktail Free Range Eggs, beaten
200g essential Waitrose Cherries, stoned and halved 
50g milk chocolate, roughly chopped


1 Preheat the oven to 180ºC, gas mark 4, and line a 20cm square baking tin with baking parchment.

2 Gently melt the butter, dark chocolate and sugar together in a saucepan, stirring until well mixed, then remove from the heat. 

3 Add the cocoa powder, flour, baking powder and coffee granules to the mixture, and combine. Then gradually beat in the eggs.

4 Add the cherries and chopped milk chocolate, and stir in.

5 Pour the mixture into the prepared tin, and bake for 20–25 minutes until set but still with a bit of give in the centre. Remove from the oven and leave to cool in the tin for 5 minutes, then turn onto a wire rack to cool completely. Cut into 16 squares to serve.