Cherry brownies
Serves: 12
Prep time: 15 minsTotal time: 
Recipe photograph Con Poulos
Cherry brownies
Recipe by Xanthe Clay
Serves: 12
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
439Kcal
Fat
23gr
Saturates
14gr
Carbs
58gr
Sugars
42gr
Salt
0.3gr
Xanthe Clay
Trained chef Xanthe is an established food writer and the author of three cook books. Her book The Contented Cook (Kyle Cathie, £19.99) is full of simple, fuss-free recipes.
See more of Xanthe Clay’s recipes
Xanthe Clay
Trained chef Xanthe is an established food writer and the author of three cook books. Her book The Contented Cook (Kyle Cathie, £19.99) is full of simple, fuss-free recipes.
See more of Xanthe Clay’s recipes
Ingredients
- 200g unsalted butter, diced
- 300g dark chocolate, broken up
- 275g soft brown sugar
- 3 large eggs, lightly beaten
- 2 tbsp strong black coffee
- 250g self-raising flour
- 300g cherries, stoned
Step by step
Get ahead
Make up to a day ahead; can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4, and line a 20 x 25cm baking tin with nonstick baking paper. Melt the butter in a large pan and then, off the heat, stir in the chocolate until melted.
- Beat in the sugar, eggs and coffee, then the flour, to make a smooth, glossy mixture. Stir in the cherries.
-
Pour into the tin. Bake for 25-30 minutes, until set and with a crust but still a little gooey in the middle. Cool in the tin before cutting into squares.TipIf you want to keep the brownies for more than a day, simmer the cherries first in a syrup (made by dissolving 250g caster sugar in 250ml boiling water) for 10 minutes. Drain and use in the same way.
