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Cherry Brandy Chocolate Brownies

January 19, 2014

Here’s a twist on the chocolate brownie recipe; delicious served as a dessert, warm with cream or ice cream


60g glace cherries halved
2 tbsp brandy
250 g unsalted butter
200 g good-quality dark chocolate (70% cocoa solids), broken up
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar
4 large free-range eggs
1 tsp vanilla essence


1. Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper.
2. Soak the cherries in brandy for 1 hour.
3. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Set aside to cool.
4. Whisk the eggs, sugar and vanilla essence until it looks thick and creamy, like milk shake.
5. Pour in the melted chocolate mixture, whisking as you pour.
6. Sieve cocoa powder, flour and baking powder in to the chocolate mixture and fold in carefully.
7. Stir in the cherries and brandy.
8. Pour your brownie mix into the baking tray and bake in the oven for around 25 minutes.
(You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle).

Allow to cool in the tray, dust with icing sugar then cut into chunky squares. Serve warm with thick double cream or ice cream.



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  1. Macerating the cherries in brandy and adding them to brownies is awesome idea, definitely trying this the first chance I can…..

    • luciebaking permalink

      I love cherries I’d bake with them all the time but family aren’t too keen.

  2. These sound amazing! I have some glace cherries at hand, perhaps I’ll give this a whirl 🙂

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