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Cherry chocolate and almond brownies


Makes: 18 large brownies, or 24 smaller ones
timePrep time: 30 mins
timeTotal time:
Cherry chocolate and almond brownies
Recipe photograph by Brett Stevens

Cherry chocolate and almond brownies


Makes: 18 large brownies, or 24 smaller ones
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
288Kcal
Fat
16gr
Saturates
8gr
Carbs
29gr
Sugars
25gr
Fibre
1gr
Protein
4gr
Salt
0.2gr

David Morgan

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. 

See more of David Morgan’s recipes
David Morgan

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. 

See more of David Morgan’s recipes

Ingredients

  • 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

Step by step

Get ahead
Make a day ahead, cool and store in an airtight box for up to 3 days. Can be frozen.
  1. The day before you want to bake, tip the cherries into a bowl, pour over the Amaretto and leave to marinate for 24 hours.
  2. The 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.
  3. In 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.
  4. Scrape into the tin, scatter with almonds and bake for 25 minutes until just set. Cool, then cut into squares.

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