Cherry brownies

These heavenly brownies are quick, easy and totally indulgent. They are perfect at tea-time or equally delicious served with crème fraîche as a treat after lunch or dinner with friends. Make sure you use the correct size baking or roasting tin and take care not to overcook them.


  • 130 g butter
  • 150 g dark chocolate (70% cocoa solids)
  • 55 g cherries
  • 55 g roasted pecans
  • 225 g caster sugar
  • 55 g cocoa powder
  • 75 g plain flour
  • ¾ teaspoon baking powder
  • 3 large free-range eggs
  • 50 g milk or dark chocolate , optional


Preheat the oven to 180ºC. Line a 20cm square baking tin (or the equivalent) with greaseproof paper.

Melt the butter and dark chocolate in a bowl over a saucepan of simmering water (don’t let the bowl touch the water).

De-stone the cherries and roughly chop them along with the pecans. Stir into the melted chocolate, then take off the heat.

In another bowl, add the sugar, then sift in the cocoa powder, flour and baking powder. Add to the melted chocolate mixture and stir till well combined.

Transfer the mixture to the tin, then bake in the oven for 15-20 minutes. You want them a little gooey in the middle. Remove from the oven and cool in the tray, before cutting into squares.

Source: Jamie Oliver


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