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    Chocolate & cherry brownies

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    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.

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