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Cherry Brownies

by James Morton

There’s something truly amazing about the combination of cherry and chocolate that goes far beyond any alliteration present. It just works.

Prep time

10 minutes

Cook time

35 minutes






Step 1 

Preheat your oven to 160C (150 fan). Line a tin of your choice with bakingpaper – I use 23cm by 23cm. This will make 16 medium brownies.

Step 2

I find the best way to do this is to prepare 3 bowls. In a microwaveable bowl, put your butter and chocolate and pop into the microwave for a couple of minutes to melt.

Step 3

Whilst that’s melting, weigh your flour, cocoa and cherries into a smaller bowl and toss around to mix. Set aside, and separately in your largest bowl, whisk together your eggs, yolk and sugar.

Step 4

Once your butter and chocolate are just melted, add them into your egg and sugar mixture. Whisk them together really quickly for about a minute – you don’t want your eggs to scramble with the heat and you want to create a little air within the warm mixture.

Step 5

Once whisked, add your flour, cocoa and cherry mix. Using a large spoon, gently fold this all together until the flour is just incorporated.

Step 6

Transfer to your lined tin and bake for 40 mins to 1 hour, depending on how squidgy or formed you like your brownies.




  • 250g Graham’s slightly salted butter, chopped up
  • 250g dark chocolate, broken up
  • 300g caster sugar
  • 3 eggs + 1 extra yolk
  • 60g self-raising flour
  • 60g cocoa powder
  • 150g dried morello (sour) cherries