Cherry chocolate brownie recipe: learn how to make cherry and chocolate brownies with an easy step by step recipe. These brownies are more like brownie cakes and not the dense and chewy kind but nevertheless, they make a fabulous edible gift for Christmas or really for any occasion. I baked them most recently to take to a birthday party and used glazed cherries that have sprung up in all supermarkets over Christmas. The truth is, I have been dreaming about this cherry chocolate combination in a brownie or cake recipe for ages. While perfect for Christmas, these cherry chocolate brownies can be baked any time you have the urge to do so. This basic brownie recipe which is an adapted version of my whole wheat brownie recipe, is really foolproof and can be made in just one bowl. Brownies in general tend to be fairly forgiving in how they are prepared and this cherry chocolate brownie is no exception. Pin More brownie recipes you may like: Basic brownie recipe (you can adapt this to your liking) Brownies using biscuits (no oven required) Twix Brownies Atta Brownies Step by Step Cherry Chocolate Brownie Recipe Pre-heat oven to 350F / 180C Place 6 tbsp cocoa powder in a wide bowl Pin Boil water and add to the cocoa powder Pin Mix well without any lumps. You’ll get a thick paste. If it’s too thick, add a bit more hot water. Pin Add melted butter to this. I usually melt butter in the microwave using the ‘defrost’ option so that it doesn’t get very hot. If the butter is hot, wait until it cools down before proceeding. Pin Mix well after adding it to the cocoa paste. Pin Crack the egg in and whisk well to combine. Pin Next, added the brown sugar. I don’t fully pack in a 1 cup since I like this to be a little less sweet. Add the full one cup for regularly sweetened brownies. Pin Mix well. Pin Now add the flour, vanilla, salt, and baking soda. Pin Gently fold to combine well and make sure no streaks of flour remain. It’s best to sift the flour into the bowl to avoid small lumps forming. Pin Chop up the cherries and fold some into the batter. I skipped this and just added the cherries on top before baking – big mistake. Definitely fold some into the brownie batter. Pin Save some cherries to add on top of the brownies before baking. The batter will be fairly thick. Grease your baking pans with non-stick baking spray or a generous coating of butter and transfer the batter in. (I used two 6″ loaf pans since that’s an easy size to pack and gift. You can use one 8″ pan too). Pin After pouring the batter in, flatten the top gently with your spatula to make sure it’s even. Pin Add the reserved cherries on top and push into the batter gently. Pin Bake in the pre-heated oven for 35-40 mins. If a toothpick comes out with crumbs when inserted into the centre, it’s done. Cool in the baking pans for 15 mins and gently invert onto cooling racks to cool completely before slicing. Pin The cherry chocolate brownies stay at room temperature up to 2 days and refrigerated up to 4 days. A perfect edible gift for the Christmas season or at any time of the year. Merry Christmas 2015 folks, and looking forward to a fabulous 2016 🙂
