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Sour Cherry and White Chocolate Brownies

The sourness of the cherries in these brownies balances the sweetness of the white chocolate and the richness of dark chocolate. The brilliant thing about brownies is that you can add whatever extra ingredients you like. If you're not a fan of sour cherries, try adding pecans or toasted hazelnuts or any other dried fruit you may have at home.

Sour Cherry and White Chocolate Brownies

Gemma Stoddart's white chocolate and sour cherry brownies are a grown up contribution to the bake sale table. Decadent and sophisticated, they're not for the faint hearted. 


About this recipe

Preparation Time 20 Minutes
Cooking Time 25 – 30 Minutes
Makes 16
Sour Cherry and White Chocolate Brownies Sour Cherry and White Chocolate Brownies


  • 200g best quality dark chocolate (at least 75% cocoa solids - we use Valrhona)
  • 250g unsalted butter
  • 60g plain flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 100g cocoa powder
  • 5 eggs
  • 350g caster sugar
  • 100g dried sour cherries
  • 100g best quality white chocolate, chopped



Preheat the oven to 160C. Line a 24cm brownie tin with greaseproof paper. 


Place the chocolate and butter in a large bowl and place the bowl over a pan of simmering water. Stir frequently until the chocolate and butter has melted. Remove from the heat.


Sift the flour, baking powder, salt and cocoa powder into a separate bowl and mix together.


In another bowl, whisk the eggs and the sugar until they are just combined. 


Add the cooled melted chocolate and butter to the egg mixture and stir together well then add the dry mix and stir through. (You don't have to be too gentle with folding in the dry mix as you want the mixture to be thick and fudgey.) Add the sour cherries and chopped white chocolate to the bowl and give one final stir to combine all the ingredients together. 


Pour the brownie mix into the lined baking tin and bake in the oven for around 30 minutes. Unlike cakes, you're not looking for a skewer to come out clean. The middle wants to be a fudgey consistency whilst the outside crisps up. 


Remove from the oven and allow to cool in the tray. Once fully cooled, transfer to a board and cut into squares. They can be served immediately but do benefit from a night in the fridge.

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