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Double Choc Cherry Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe came about as I was making some Delia brownies for my husband to take to work, realised there wasn't going to be enough and i had to make some more, and also realising i didn't have the ingredients to make them exactly the same.

This recipe came about as I was making some Delia brownies for my husband to take to work, realised there wasn't going to be enough and i had to make some more, and also realising i didn't have the ingredients to make them exactly the same.

Ingredients

Serves: 8

Metric Cups
  • 50 grams dark chocolate
  • 50 grams glace cherries (chopped)
  • 50 grams white chocolate (chopped)
  • 110 grams butter
  • 2 medium eggs (beaten)
  • 115 grams caster sugar
  • 100 grams honey
  • 50 grams plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 ounces bittersweet chocolate
  • 2 ounces candied cherries (chopped)
  • 2 ounces white chocolate (chopped)
  • 4 ounces butter
  • 2 medium eggs (beaten)
  • 4 ounces superfine sugar
  • 4 ounces honey
  • 2 ounces all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Method

Double Choc Cherry Brownies is a community recipe submitted by Tinaponders and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180c 1.
  • Melt butter and dark chocolate in a large mixing bowl over a pan of water to melt and stir till smooth.
  • add all the other ingredients to bowl and mix together, careful not to over mix.
  • pour into lined tin and bake for 30 minutes until springy to touch.
  • Take out of oven to cool for 10 minutes, remove from tin onto rack and cut into squares.
  • Preheat oven to 180c 1.
  • Melt butter and bittersweet chocolate in a large mixing bowl over a pan of water to melt and stir till smooth.
  • add all the other ingredients to bowl and mix together, careful not to over mix.
  • pour into lined tin and bake for 30 minutes until springy to touch.
  • Take out of oven to cool for 10 minutes, remove from tin onto rack and cut into squares.
  • Tell us what you think