Chocolate Cherry Brownies are gloriously indulgent, rich, and squidgy with an intense chocolate taste. Everyone loves brownies and this brilliant recipe is high in chocolate and low in flour, ideal for making the perfect fudgy brownie.
What are Chocolate Brownies?
The brownie was developed in the United States at the end of the 19th century and popularised there during the first half of the 20th century. Like many recipes, there are a number of competing theories about whose recipe was the first.
In the running is the pastry chef at the Palmer House Hotel who was asked to create a small cake for the ladies attending the Chicago World’s Columbian Exposition. The Palmer House Brownie was made with walnuts and an apricot glaze.
The modern style chocolate brownie recipe was first published in The Boston Globe in 1905 and in the 1906 edition of Fannie Farmer’s cookbook.
Why make Chocolate Cherry Brownies?
If you love chocolate then you will love these brownies. The addition of cherries brings reminders of the famous Black Forest Gateau and pair so well with chocolate. The recipe is really simple and your family and friends will love you forever if you serve up a plate of Chocolate Cherry Brownies.
What ingredients do I need to make Chocolate Cherry Brownies?
The ingredients for brownies are ones you probably already have in your larder and refrigerator. Here’s what you need:
- Muscovado sugar
- Butter
- Chocolate
- Eggs
- Self-raising flour
- Glace cherries
What is muscovado sugar?
Muscovado or Barbados sugar is an unrefined or “raw” sugar, meaning the molasses has not been removed. It’s made only from sugar cane. Cane extract is heated, and then the liquid is allowed to evaporate until the sugar residue remains. Muscovado sugar is a darker brown than other brown sugars and has a strong molasses flavour.
What kind of butter do I need?
I use salted butter because it’s what I have in the fridge for all kinds of cooking. But you can use unsalted butter if you prefer.
Can I use a baking spread?
I often bake cakes with baking spread, however, I don’t recommend that you use baking spread in brownies. Brownies have only a few ingredients and the flavour and the fact that it sets when cool is key to the success of the brownies.
What kind of chocolate is best for Chocolate Cherry Brownies?
Use dark (semi-sweet) chocolate, preferably 70% cocoa chocolate. This kind of chocolate gives an intense chocolate flavour that works well with dark sugar but is not too sweet.
What is self-raising flour?
Self-raising flour is a plain or all-purpose flour with the raising agent already added. If you don’t have self-raising flour then you can make your own self-raising flour by following the instruction provided by Charlotte’s Lively Kitchen.
What are glace cherries?
Glace cherries are cherries that have been stoned and preserved in sugar syrup. They are also sometimes known as candied cherries. I like to use the Morello glace cherries because I think they have a better flavour.
How many brownies does the recipe make?
It really depends on how big or small you cut the brownies. I have suggested 12 servings but you could cut the pieces smaller and make 16 servings. If you are feeling very indulgent you can serve 8 large brownies which may be more suitable for a dessert.
How do I store the Chocolate Cherry Brownies?
Cool the brownies in the tin. Once they are cool put the uncut tin of brownies in an airtight container or wrap the pan in two layers of foil
Can I freeze the brownies?
Freeze the pan of brownies either cut or uncut. Open freeze on a tray in the freezer, then store in the freezer in an airtight container or wrap in foil and store in a freezer bag. Defrost overnight on a cooling tray covered with a clean tea towel.
Vegetarian
These brownies are suitable for vegetarians as they do not contain meat products.
Gluten Free
The Chocolate Cherry Brownies contain wheat flour and are, therefore not suitable for a GF diet. The Guardian has an excellent recipe for GF Brownies that you may wish to try instead.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Chocolate Cherry Brownies?
Serve the brownies as dessert in a bowl with whipped cream, clotted cream or vanilla ice cream. You can also serve the brownies as a cake with tea or coffee. They are also delicious served with a large spoonful of Cherry Compote.
The recipe produces a soft brownie with a fondant-like centre. If you prefer your brownies a little firmer then bake them for a further five minutes. You only need to serve small portions as these brownies are so rich and chocolatey.
More Chocolate Cherry Recipes from Farmersgirl Kitchen
Chocolate Cherry Brownie Cake is a rich fudgy chocolate cake topped with a sweet cherry compote and decorated with fresh cherries. It is a luscious dessert and a special treat, serve with cream or ice cream.
Chocolate Cherry Trifle is a delicious layered dessert that is so simple to make. This trifle is based on the traditional British dessert combined with the classic chocolate and cherries of a Black Forest Gateau.
More Cherry Recipes
- Cherry and Almond Frangipane Tart
- Cherry Compote
- Dark Chocolate, Almond and Cherry Fudge – Curly’s Cooking
Chocolate Cherry Brownies
Ingredients
- 250 g dark Muscovado sugar
- 200 g butter
- 350 g 70% dark chocolate chopped into pieces
- 3 medium free range eggs
- 50 g self-raising flour
- 100 g glace cherries
Instructions
- Preheat the oven to 190C (170C Fan)/gas mark 5
- Line a 20cm square tin with baking parchment
- 350 g 70% dark chocolate, 200 g butterMelt the chocolate and butter in a heatproof bowl over a pan of simmering water.
- 3 medium free range eggs, 250 g dark Muscovado sugarWhisk the eggs until pale and fluffy. Add the dark muscovado sugar and whisk until thick.
- Gently fold in the chocolate mixture.
- 50 g self-raising flour, 100 g glace cherriesSift in the flour and fold in until the mixture is smooth. Mix in the glace cherries.
- Pour the mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top. There should still be some movement in the centre of the tin.
- Remove from the oven, leave to cool, then cut into squares.
belleau kitchen says
LOVE those chocolate cherry brownies but I ADORE your bake face… you have such a cheeky look about you Janice!
Janice Pattie says
Moi? Cheeky? Thanks Dom X
Sisley White says
hmmm brownies. These look wonderful. I've voted for you x
Janice Pattie says
Thanks Sisley.
Fiver Feeds says
Brownies…I could eat them everyday. You've got another vote 🙂
Janice Pattie says
Thanks for the vote, it was fun to do
Kevin Chambers-Paston says
Cherry and chocolate. A classic combination for a reason… It is delicious! Thanks for sharing. Oh and thanks for the bakeface too, it made me smile! 🙂
Janice Pattie says
Yes, indeed they brownies were super delicious and glad I made your smile 😀