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Chocolate & cherry brownies
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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.
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.
This recipe was first published in June 2015.