Morello Cherry Brownies

Mike Reid


  • 300g butter, unsalted
  • 300g dark chocolate, 64%
  • 200g morello cherries 
  • 80g caster sugar
  • 300g plain flour 
  • 5 eggs 
  • 1 tbsp vanilla essence 
  • 5 tbsp cocoa powder
  • Pinch of salt


  1. Preheat the oven to 180°C.
  2. Grease a 7 inch square cake tin with butter and line with baking paper. 
  3. Place the chocolate and butter in a small heatproof bowl and set over a saucepan of gentle simmering water until melted. Stir until smooth. Remove from the heat and leave to cool slightly. 
  4. Stir in the sugar, salt and vanilla essence. Add the eggs one at a time, stirring until blended. 
  5. Sift the flour and cocoa powder into the mixture and beat until smooth. Stir in the morello cherries.
  6. Pour into tin and bake for 35-40 minutes. Leave to cool before serving the chocolate chip brownies.
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