Dark Chocolate and Cherry Brownies

dark chocolate cherry brownies

Last weekend our local supermarkets exploded with cherries. The shelves were laden down with heaving punnets of dark red, sweet, juicy fruit. Summer has arrived. After devouring half a box, hands sticky and stained purple-red with juice, I knew I wanted to bake with them too.

Dark chocolate is such a wonderful partner to cherries, so brownies it was.


dark chocolate and cherry brownies

These are incredibly gooey brownies, the cherries seem to melt a little into the chocolate batter, creating pools of sticky, jammy cherry chocolate.

cherry brownies

When I first cut into them, I thought they were too gooey, if such a thing is possible for a brownie, but after a night in the fridge they were perfect. Rich, fudgey and fruity. A squidgey middle with a crisp, crackled top. 

chocolate and cherry brownies

They’re best eaten warm straight from the oven, with a scoop of vanilla ice cream melting on top. If you plan on eating them cold, their best stored in the fridge where their gooeyness will set up to fudgeyness, making them easier to eat. Alternatively, reduce the quantity of cherries by about 25 grams, and give them a few minutes longer in the oven. This will result in a more cake-like brownie.

What are your favourite cherry recipes? 

cherry chocolate brownies

Dark Chocolate and Cherry Brownies

(makes approximately 12 generous brownies)


200g good quality dark chocolate, broken into small chunks

250g unsalted butter

350g light muscavado sugar

30g cocoa powder

4 eggs, lightly beaten

150g plain flour

200g cherries, de-stoned and cut in half


Preheat the oven to 180C/350F.

Grease and line a 20cmx20cm square tin.

In a large pan, melt together the chocolate, butter, sugar, and cocoa powder. Stir continuously, scraping from the bottom of the pan to make sure nothing burns on the bottom. Pay particular attention to the chocolate as it can quickly catch and burnt chocolate will affect the taste of the finished brownies. 

Take off the heat and leave to cool for a few minutes.

Next, beat in the eggs until combined. It may take a bit of work initially to get them to incorporate into the chocolate mixture, but keep going.

Fold in the flour.

Finally, fold in the cherries.

Pour the batter into your prepared tin.

Bake for 20 minutes for a gooey brownie, keep them in an extra 5 minutes or so if you prefer a more cake-like brownie.

Eat warm, or cool completely and slice into 12 squares.

Store in the fridge, in an airtight container.

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Chocolate and Baileys Ice Cream

Chocolate and Bailey Ice Cream

A rich and smooth chocolate ice cream, packed with a creamy, boozy Baileys punch! 

Last week I gave you a very simple recipe for Oreo cookies and cream ice cream.

This week I bring you Chocolate and Baileys Ice Cream. Using the same base, this recipe is just as simple, but a far more grown up, indulgent little ice cream.

I hesitated over giving you this recipe now; I considered saving it until December, this is decadent enough to be the perfect treat at the Christmas table. I decided it was just too delicious to hold back though, and if a summers day isn’t an excuse for chocolate ice cream then I don’t know what it. Apparently back home in England you’re going through some sort of heat wave? Well perhaps this will help get you through the weekend! 

baileys and chocolate ice cream

I am a firm believer that ice cream isn’t just for summer, and this is a recipe I’ll be getting out again later in the year too. I’ll defiantly be whipping it up again come winter and devouring bowl-fulls in front of the fire next Christmas.

 chocolate and baileys ice cream

The ice cream is made by whipping together double cream, condensed milk, and a generous amount of Baileys Irish Cream. Dark chocolate is grated into the ice cream, giving it a stracciatella quality. With each mouthful you get a little taste of the rich, dark chocolate, and a little bit of crunch and bite. At the end of each mouthful the Baileys takes over, giving a rich, boozy finish.    

Baileys and Chocolate Ice Cream

Its oh so smooth and creamy, I’m finding it very hard not to keep popping back to the freezer and sneaking out spoonful’s! 

Chocolate and Baileys Ice Cream


(serves 6, generously)

500ml double cream

100ml baileys whiskey cream

200g condensed milk

40g cocoa powder

50g good quality dark chocolate, grated  


In a large bowl, mix together the double cream, baileys and condensed milk.

Whisk together until the mixture started to become firm.

It won’t form really stiff peaks, but it will start to hold its shape.

Sift in the cocoa powder. Stir it through to combine, and then whisk again to mix completely.

Stir through the grated chocolate.

Pour into a tin, or a Tupperware and put into the freezer.

After about half an hour stir the mixture around with a fork to break up any ice crystals that may be forming. The ice cream will freeze faster around the outside of the container, so ensure you run the fork around the edge of the container and incorporate the frozen pieces.

Leave to freeze overnight.

Take out of the freezer a few minutes before you want to serve, scoop, and enjoy!