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Chocolate Cherry Brownie Traybake

Makes 1 brownie traybake (12-15 portions)

You can use dried sour cherries, glacé cherries, maraschino or seasonal fresh cherries in this winning chocolate brownie traybake.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE CHERRY BROWNIE
  • 75g plain chocolate
  • 75g butter
  • 2 eggs
  • 150g caster sugar
  • 75g Doves Farm Organic Self Raising White Flour
  • 100g dried sour or glacé cherries
  • butter, for baking tray
  • TOPPING
  • 75g plain chocolate
  • 25g butter
  • 25g icing sugar
  • fresh or glacé cherries

Chocolate Cherry Brownie

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 20x25cm/8x10" baking tray or insert a baking liner.
  3. Break the chocolate into a bowl, add the butter and gently melt together.
  4. Break the eggs into a large mixing bowl, add the sugar and beat until light and fluffy.
  5. Tip the melted chocolate and butter into the bowl and stir to combine.
  6. Add the flour and beat together well.
  7. Stir in the dried or glacé cherries.
  8. Pour the mixture into the prepared baking tray, spreading it out to the edges.
  9. Bake for 20-25 minutes depending on how soft and squidgy you want the brownies to be.
  10. Leave to cool.

Chocolate Topping

  1. Break the chocolate into a bowl and melt gently.
  2. Put the butter and icing sugar into a mixing bowl and beat together until smooth and light.
  3. Add the melted chocolate and stir to combine.
  4. Pour onto the cold brownie, spreading it out to the corners.
  5. Slice the brownie into 12-15 portions and place a cherry on each.
  6. Leave in the tin until set.
  7. If required slice the brownie again before removing from the tray.

Equipment

20x25cm/8x10" baking tray and large mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-25 minutes

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Find a recipe

Ingredients

Change Quantities:
  • CHOCOLATE CHERRY BROWNIE
  • 75g plain chocolate
  • 75g butter
  • 2 eggs
  • 150g caster sugar
  • 75g Doves Farm Organic Self Raising White Flour
  • 100g dried sour or glacé cherries
  • butter, for baking tray
  • TOPPING
  • 75g plain chocolate
  • 25g butter
  • 25g icing sugar
  • fresh or glacé cherries

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