Chocolate and sour cherry brownies

I make plain old chocolate brownies all the time, so the other week I decided I wanted to experiment with some different flavours. The wonderful Pink Rachael suggested putting sour cheeries in them, and I thought the idea sounded delicious, so I gave it a try.

Brownies, in a tupperware tub waiting to go to work
Brownies, in a tupperware tub waiting to go to work

I basically use this recipe for chocolate brownie cake from BBC Good Food, but adapted slightly. Here’s how I made the cherry ones:


100g butter
175g caster sugar
75g light brown sugar
100g plain chocolate (in Germany, use Schwarze Herren, for the UK Bournville would work)
25g dark chocolate (at least 80% cocoa)
1 tbsp Golden Syrup (in Germany, use the Karamell flavoured Grafschafter Goldsaft)
2 eggs
1 tsp vanilla extract/essence (For Germany: If you can’t get vanilla extract, use Vanillezucker. DO NOT use those Aroma things)
100g plain flour
1/2 tsp baking powder (or 1 tsp German baking powder – it doesn’t work as well as the stuff you get in the UK!)
2 tbsp cocoa powder
50g chocolate drops
About 30-50g sour cherries


  1. Line a 20 cm cake tin with greaseproof paper and preheat the oven to 180°C/fan 160°C/Gas mark 4
  2. Place the butter, chocolate, both sugars and golden syrup in a pan and melt them over a low heat until smooth and lump free
  3. Meanwhile, place the flour, baking powder and cocoa powder in a large bowl. If your butter is unsalted, also add a pinch of salt.
  4. Break the eggs into a bowl and beat them until they’re frothy
  5. Remove the pan from the heat and stir in the eggs and vanilla essence
  6. Pour the liqid mixture into the bowl with the dry ingredients and stir until everything is well mixed
  7. Add the chocolate drops and stir some more
  8. Add the cherries a few at a time, stirring after each addition. I didn’t actually weigh the amount I put in, but basically you want there to be cheeries throught the whole mixture but not have them overwhelm (there should still be some actual brownie between the cherries!)
  9. Pour the mixture into your baking tin and bake on the middle shelf for 20-30 minutes. When it’s done, it should have formed a kind of skin on the top and spring back when you press it down. A skewer inserted into it should come back fairly clean (the brownies are fairly stickly, so a little bit of mixture sticking to the skewer is fine, but it shouldn’t actually be liquid!)
  10. Leave to cool for at least 20 minutes before cutting, otherwise the brownies will just fall apart!

And that’s it! Incredibly easy, but also incredibly tasty. Win!


3 thoughts on “Chocolate and sour cherry brownies

  1. Chocolate and cherry brownies were my favorite growing up! Then I had an unfortunate brownie incident almost 10 years ago and got sick, and I haven’t been able to eat them since. I should try cherry ones again….

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