Guest chef

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.

Cherry chocolate and almond brownies

  • Serves Makes 18 large brownies, or 24 smaller ones
  • Prep 30 mins
  • Total time 1 hr, plus cooling & marinating
3.7/5 rating (26 votes)
Cherry chocolate and almond brownies
Cherry chocolate and almond brownies

step by step

  • 1The day before you want to bake, tip the cherries into a bowl, pour over the Amaretto and leave to marinate for 24 hours.
  • 2The next day, preheat the oven to 200°C, fan 180°C, gas 6. Grease and line a 31 x 21cm tin with baking paper. Strain the cherries. Melt the butter and dark chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally until melted. Cool slightly.
  • 3In a large bowl, whisk the eggs and sugar until pale, then stir into the melted chocolate until smooth. Stir in the flour, ground almonds and a large pinch of salt. Fold in the marinated cherries and pieces of milk chocolate.
  • 4Scrape into the tin, scatter with almonds and bake for 25 minutes until just set. Cool, then cut into squares.
  • Recipe photograph by Brett Stevens

Get ahead

Make a day ahead, cool and store in an airtight box for up to 3 days. Can be frozen.

You will need

  • 1 x 425g tin black cherries in syrup
  • 300ml Amaretto
  • 250g unsalted butter
  • 250g dark chocolate (70% cocoa solids), chopped
  • 4 large eggs
  • 275g caster sugar
  • 150g plain flour
  • 50g ground almonds
  • 100g milk chocolate, chopped
  • 3 tbsp flaked almonds

+ Nutritional Information