Looking for an epic brownie recipe to try for an upcoming picnic or just need a sweet treat for friends and family that are coming around?
Our cherry chocolate fudge brownies will be a huge hit to whoever you serve them to.
It's a classic brownie base, with the addition of glacé cherries to add a pop of sweetness in every bite, and these are then topped with a decadent chocolate and Kirsch ganache.
You will need 30 minutes of cooling time and 1 hour for the chocolate ganache topping to set.
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Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
460
Ingredients
For the brownies
150g
unsalted butter, plus extra for greasing
200g
70% cocoa solid plain chocolate
175g
caster sugar
2tsp.
vanilla essence
5
medium eggs
175g
plain flour
3/4tsp.
baking powder
250g
glacé cherries, halved
For the icing
150g
70% cocoa solid plain chocolate
2Tbsp.
Kirsch
4Tbsp.
double cream
icing sugar and cocoa powder, mixed, to dust
Directions
Step 1
Grease and baseline an 18cm (7in) square cake tin, 5cm (2in) deep. Place butter and chocolate in a bowl and set over a pan of simmering water. Allow chocolate to melt; don't stir. Remove from heat and stir until smooth. Allow to cool.
Step 2
Whisk the sugar, vanilla essence and eggs until thick, pale and frothy. Stir the chocolate into the egg mixture. Sift the flour and baking powder together and lightly fold into the mixture with the glacé cherries. Pour the mixture into the tin. Bake at 180°C (170°C fan oven) mark 4 for 40min or until just set. Cool slightly in the tin before icing.
Step 3
To make the icing, place the chocolate and Kirsch in a heatproof bowl over a pan of simmering water. Once melted add the cream and 4tbsp water and stir well. Pour over the brownie and leave to set.
Step 4
Cut the brownie into squares, dust with icing sugar and cocoa powder. Serve with double cream.
GH TIP
You can freeze the brownies ahead. Complete up to the end of step 2, remove from the tin, wrap and freeze.
To use: Thaw at cool room temperature for about 5hr. Complete the recipe.
Per Serving:
Calories: 460
Total carbs: 46 g
Sugars: 30 g
Total fat: 27 g
Saturated fat: 16 g
Step aside pistachio, we’re all about the cherry trend in the GH Kitchen
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
