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Picota Cherry Chocolate Brownies

These are so rich and moist, more like a dessert than a cake.
Course: Afternoon Tea, Dessert
Cuisine: American
Keyword: Brownies, Cherry chocolate brownies, Cherry chocolate recipe, Cherry recipe, Picota cherry recipe
Servings: 12 brownies


  • Baking tray/cake tin approximately 25cm x 25cm
  • Baking parchment


  • 200 g of good quality dark chocolate 70% cocoa or more
  • 200 g milk chocolate in chip form or broken up
  • 150 g unsalted butter
  • 50 g chocolate powder
  • 100 g self-raising flour
  • 200 g light brown soft sugar
  • 3 eggs
  • Vanilla essence/paste
  • Pinch of ground nutmeg
  • 300 g Picota cherries, pitted and sliced in half


  • Preheat oven to 170-180C and line a cake tin with baking parchment.
  • Break up the dark chocolate and half the milk chocolate, into rough chunks and cut the butter into pieces.
  • Place the butter into a bowl and add the dark and milk chocolate chunks and bain-marie it all, mixing until it’s uniform. Take the bowl off the heat and leave it to cool.
  • Chop the remaining milk chocolate into small chunks (if not using chips) and set aside.
  • Sieve the chocolate powder, flour, nutmeg into a bowl and set aside.
  • Cream together the eggs, sugar and a few drops of vanilla essence until light and fluffy using an electric mixer. This will take a while, the resulting mixture should be thick and nearly twice the volume of what you started with.
  • Fold in the butter, chocolate mixture gently to avoid losing the air you’ve creamed in.
  • Fold in the flour, chocolate powder, nutmeg and most of the Picota cherries bit by bit. Mix until uniform.
  • Pour into the tin and sprinkle the chips and remaining cherries on top.
  • Place in the oven and cook for 30-40 minutes. The centre of the brownie should no longer wobble when you gently shake the cake tin. If it does, it needs a few more minutes. Cool for about 20 minutes. Then cut into squares.