black cherry brownies

black cherry brownies by Bent Street Kitchen

The brownie. Some like them chewy and gooey and while others like them cakey. I've always liked them moist and fudgey because if I wanted them cakey, I figure I might as well have a proper chocolate cake. What type of brownies do you like? 

This brownie is deliciously moist, rich and chewy and I've added some cherries to heighten the experience. These brownies go really well with a cold glass of milk (and the latest episode of Game of Thrones).

You can also use pitted Morello cherries, which are less sweet.


200 g dark chocolate (70% solids), roughly broken into individual squares


200 g unsalted butter

3 eggs

300 g white sugar

2 teaspoons vanilla extract

125 g plain flour

pinch of salt

1 x 415 g tin of stoneless black cherries in syrup, drained; or, morello pitted cherries if you want a bit of sourness


Preheat oven to 180°C fan heat.

Grease and line 20 x 30 cm rectangular baking tray that's 4 cm deep with baking paper.

Place butter and chocolate in a microwave-safe bowl. Heat in microwave at High for 30 seconds. Stir then repeat until butter and chocolate are just melted. Only heat in 30 second intervals to prevent overheating the butter and chocolate.

Beat eggs, sugar and vanilla extract with electric mixer until thick and creamy. Mix in melted chocolate and butter. Add flour and salt and combine well. Carefully fold in cherries in batches.

Pour into baking tray and cook for about 25-30 mins. It's done when the top has cracks and the centre is just set. Cool in tin for at least 20 mins before cutting. 

Serves 12 brownie hogs or 48 piglets.

Go to the comment section of this post and let me know how many oinks this recipe gets.

Click here for printer friendly recipe.

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