I am SO happy to be writing this blog post on double chocolate and cherry brownies. Firstly, because it’s been lovely to have a fairly chilled out weekend in which to potter, bake and play with my camera (thanks, Storm Dennis!), and secondly, because I am overjoyed to have taken my actual camera out of hiding and used it on manual for the first time in absolutely ages. After such a busy past couple of years, I had forgotten how much I enjoy the creativity of blogging and writing/photographing for fun.

Anyhoo, this weekend Adam’s football game was cancelled because of the terrible weather, so whilst Freddie was at a party, we baked with the other two children, and Adam decided to knock up some brownies. These really are some of the best brownies we’ve made- lovely and chocolaty and gooey in the middle, with the fruity bite of the cherries just giving them that ‘something’ extra. As you can see, Sasha loved them, as did we all!

They’re still dead easy to make though, as this is how:

Ingredients

• 350g/12oz dark chocolate (minimum 55% cocoa solids)
• 250g/9oz unsalted butter, plus extra for greasing
• 3 large free-range eggs
• 250g/9oz dark soft brown sugar
• 110g/4oz plain flour
• 1 tsp baking powder
• 150g/5½oz fresh cherries, cut in half and stoned
• 150g/5½oz white chocolate roughly chopped

How to make double chocolate and cherry brownies

• Preheat the oven to 170C/150C Fan/Gas 3. Line a baking tin (20x30cm) and sides with baking paper.
• Heat the dark chocolate and butter in a saucepan over a low heat until melted and well combined, making sure you stir occasionally. Remove from the heat and set aside to cool (for at least 5 minutes).
• Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy.
• Whisk the cooled chocolate mixture into the egg mixture. After, gently fold in the flour, baking powder and half of the cherries until combined.
• Spoon the brownie mixture into your prepared tin, then sprinkle over the white chocolate and the remaining cherries.
• Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it (you want them a bit gooey!) Remove from the oven and set aside to cool completely in the tin, on a wire rack.
• To serve, cut into squares and remove from the tin.

Delicious!

If you enjoy baking, have a look at some of my other baking posts here on my blog