Chocolate & cherry brownies
This soft and squidgy American classic bake 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.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- 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
Preheat the oven to 180ºC, gas mark 4, and line a 20cm square baking tin with baking parchment.
Gently melt the butter, dark chocolate and sugar together in a saucepan, stirring until well mixed, then remove from the heat.
Add the cocoa powder, flour, baking powder and coffee granules to the mixture, and combine. Then gradually beat in the eggs.
Add the cherries and chopped milk chocolate, and stir in.
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.
Typical values per serving when made using specific products in recipe