Cherry Chocolate Brownie Recipe
 
Prep time
Cook time
Total time
 
This cherry chocolate brownie recipe is crumbly and resembles a cake but with great brownie qualities. I used glazed cherries to make them more festive and also to add some bite to them.
Author:
Recipe type: Brownies
Cuisine: International
Serves: 12-15 slices
Ingredients
  • 6 tbsp of unsweetened cocoa powder
  • ¼ cup of boiling water
  • ⅓ cup of melted butter
  • 1 egg
  • 1 cup brown sugar, packed
  • ¼ tsp baking soda
  • ½ tsp vanilla extract
  • 1 cup + 2 tbsp flour (maida)
  • ¼ tsp salt
  • ¾ to 1 cup glazed cherries, chopped
Instructions
  1. Pre-heat oven to 350F / 180C
  2. Place cocoa powder in a wide bowl
  3. Boil the water and add to the cocoa powder
  4. Mix well without any lumps. You'll get a thick paste. If it's too thick, add a bit more hot water.
  5. Add melted butter to this. I usually melt butter in the microwave using the 'defrost' option so that it doesn't get very hot. If the butter is hot, wait until it cools down before proceeding. Mix well after adding it to the cocoa paste.
  6. Crack the egg in and whisk well to combine.
  7. Next, added the brown sugar. I don't fully pack in a 1 cup since I like this to be a little less sweet. Add the full one cup for regularly sweetened brownies.
  8. Mix well.
  9. Now add the flour, vanilla, salt, and baking soda. Gently fold to combine well and make sure no streaks of flour remain. It's best to sift the flour into the bowl to avoid small lumps forming.
  10. Finally, add the chopped cherries and fold in. Save some to add on top of the brownies before baking. The batter will be fairly thick.
  11. Grease your baking pans with non-stick baking spray or a generous coating of butter and transfer the batter in. (I used two 6" loaf pans since that's an easy size to pack and gift. You can use one 8" pan too).
  12. Flatten the top gently with your spatula to make sure it's even. Add the reserved cherries on top and push into the batter gently.
  13. Bake in the pre-heated oven for 35-40 mins. If a toothpick comes out with crumbs when inserted into the centre, it's done.
  14. Cool in the baking pans for 15 mins and gently invert onto cooling racks to cool completely before slicing.
  15. Stays at room temperature up to 2 days and refrigerated up to 4 days.
Notes
You can use white sugar instead of brown sugar, the brownies will taste even more cake-like in that case. You can also replace brown sugar with jaggery.
The white flour can be replaced with whole what flour or atta
Fresh cherries can be used instead of glazed cherries. Increase sugar by 2 tbsp in that case
You can substitute 1 egg with ¼ cup thick, plain curd (yogurt) or 1 egg = 1 tbsp flax seed powder + 3 tbsp warm water
Recipe by Edible Garden at https://www.cookingandme.com/2015/12/24/cherry-chocolate-brownie-recipe-how-to-make-brownies/