Cherry chocolate and almond brownies
Makes: 18 large brownies, or 24 smaller ones
Prep time: 30 minsTotal time: 
Recipe photograph by Brett Stevens
Cherry chocolate and almond brownies
Makes: 18 large brownies, or 24 smaller ones
Prep time: 30 minsTotal time: 
See more recipes
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 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.
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.
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.
- The day before you want to bake, tip the cherries into a bowl, pour over the Amaretto and leave to marinate for 24 hours.
- 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.
- 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.
- Scrape into the tin, scatter with almonds and bake for 25 minutes until just set. Cool, then cut into squares.
