Cherry Chocolate Brownies Recipe


Serves 16

  • 120g Matthews Cotswold Plain Flour

  • 150g unsalted butter, softened, plus extra for greasing

  • 300g caster sugar

  • 3 eggs, at room temperature

  • 70g cocoa powder

  • ½ tsp baking powder

  • 50ml amaretto, optional

  • 180g Montezuma’s Milk or Dark Chocolate Buttons, plus extra for decoration

  • 200g fresh cherries, pitted and quartered, plus extra for decoration

  • 5 tsp The Cherry Tree Cherry with Amaretto Extra Jam


  • Preheat the oven to 180°C and generously grease a square 8"x 8” baking tin.

  • In a medium saucepan, melt 100g caster sugar with the butter on low heat. Continue to stir until the butter has melted then set aside and allow to cool.

  • In a large mixing bowl, add the eggs and the remaining 200g sugar. Using an electric whisk or stand mixer, whisk the eggs until pale, light and fluffy – around 5 minutes.

  • Slowly pour in the melted butter mixture while whisking until fully incorporated.

  • In a separate bowl, mix the flour, cocoa powder and baking powder together.

  • Add the dry ingredients to the wet ingredients by folding the mixture until just combined.

  • Add in the cherries, chocolate buttons and amaretto, if using, then mix until they are evenly incorporated.

  • Pour half the batter into the baking tin and then add the cherry jam in blobs. Using a spoon or knife, swirl the jam into the batter then pour the rest of the mixture on top.

  • Bake for 35-40 minutes, until an inserted skewer comes out clean.

  • Set aside to cool completely; then remove from the tin.

  • Cut up into 16 brownies and drizzle with melted chocolate and decorate with fresh cherries. Enjoy!