Let’s talk about brownies! You love brownies right? I think we can agree that they’re the worlds most perfect food (okay, along with pizza. And chocolate chunk cookies). The BEST thing about them is that they’re infinitely customisable depending on your mood or just what you happen to have in the cupboard. Peanut butter, chocolate pretzels, salted caramel, cookie dough, chocolate chunks – they all give a new delicious spin on classic brownies!
These heavenly Cherry Chocolate Fudge brownies feature Morello cherry conserve, a deliciously tart flavour that contrasts wonderfully with the rich, indulgent chocolate fudge brownies. The chunky, sour cherry preserve is swirled into the brownie batter for a fruity surprise. Best of all, they’re quick and easy to make too!
For the brownie base, I’ve used my old faithful, Nigella’s brownie recipe from How to Be a Domestic Goddess. These brownies are the last word in brownie, trust me! Dense, moist, and gooey – exactly how a brownie should be. There’s no cake-iness here – that would be a total brownie disaster! I love cakes to be cakey, but brownies? Never!
Best of all, they’re so easy to make! Butter and chocolate are melted and mixed with sugar. Eggs are beaten in with vanilla. Flour and salt are added and they go into a pan before some of the cherry conserve is swirled through.
I baked these brownies in my favourite Lakeland brownie pan , which is 11.5 x 8 inches. You can also bake them in anything similarly sized such as a 9×9 inch pan – the brownies will just be slightly thicker. The Morello Cherry Conserve I used was from Tesco (this one), but you can buy similar products in most supermarkets.
- 300g soft unsalted butter
- 300g plain chocolate - I use Tesco everyday value - look for around 55% cocoa solids
- 4 large eggs
- 1 tablespoon vanilla extract or vanilla bean paste
- 400g caster sugar - preferably light brown/light muscavado sugar
- 200g plain flour
- pinch salt
- 4 tbsp morello cherry preserve - I used Tesco Finest
- Preheat your oven to 190C/gas 5/375F and prepare a brownie tin, preferably a 9x9" or similar, by greasing it well with butter.
- Next, in a medium sized saucepan, gently melt the butter and chocolate together, removing from the heat when not quite melted and allowing the residual heat to finish the job. Add the sugar, and then, once the mixture is only slightly warm, the eggs. Beat them in along with the vanilla. Next, sift in your flour along with a pinch of salt, and mix just to incorporate.
- Pour the brownie batter into your tin and give the tin a little tap to level it out. Dollop four tbsp of your cherry preserve onto the batter, trying to distribute it evenly so that each piece gets some cherry.
- Pop into the oven and bake for 20-25 minutes. You want gooey brownies, not cake, so be brave and take them out of the oven after 25 minutes at the most. Leave them to cool completely before slicing.
- If you don't have cherry preserve, you can also use dried or fresh cherries in these brownies.
If you’re a chocolate-orange kind of person (I don’t understand you at all), you could swap cherry conserve for orange marmalade. Enjoy!