Sour Cherry Brownies: A Miracle Bake
Get read to indulge in the perfect balance of sweet and tart with these sour cherry brownies. The recipe uses high-quality cocoa powder and melted dark chocolate, resulting in a deep chocolatey flavour and fudgy texture. The addition of sour cherries gives these brownies bursts of tartness that cut through the richness most delightfully.
This is another post that’s been sitting in my archives for a very long time and one I keep thinking I must post as it might be useful to others. I call these miracle brownies, because just as I thought they were a complete flop and I was panicking about running out of time to make a substitute, a long shot paid off and they came together quite miraculously.
Sour Cherry Brownies
In my humble opinion, no self respecting cake display is complete without some brownies. So when I was planning what to bake for my friend’s house party, I knew I needed to include some sort of brownies. As it happened, I came across a recipe for Chocolate and Cherry Brownies in Green & Black’s Unwrapped when I was looking for another recipe.
Brilliant, I had two bars of Green & Black’s sour cherry chocolate I’d bought at some point just waiting for the right occasion. I have a particular fondness for this bar, it’s a 60% dark chocolate packed full of sour cherries. The bitter, sweet and sour makes for a terrific combination.
I thus substituted my sour cherry chocolate bars for the dried cherries in the recipe. I also added some cocoa, used wholemeal flour and scaled it down by a third.
Miracle Brownies
As soon as I pulled my sour cherry brownies out of the oven, I left them to cool completely. Later I tried to cut them into thirty six squares. I just wanted bite sized portions for the party goers.
BUT disaster! The mixture had not only sunk but was still liquid. As I’d spent the day baking cakes, I’d truly had enough at this point, soI covered them up and went to bed.
In the morning with a clearer head, I thought there was nothing to lose by attempting to re-bake them. So back into the oven they went for a further twelve minutes. Amazingly, the sour cherry brownies rose again. It really felt like a miracle.
At this point, I was convinced I’d overdone them, but on cooling and cutting this time, they were just about perfect.
So, I learnt a really useful lesson here. Brownies can be doubly baked with no harm coming to them at all.
The brownies were so good, I vowed I would make them again as soon as possible. Nearly two years on, I still haven’t done so. But I will.
Other Tin And Thyme Brownie Recipes You Might Like
- Apple cheesecake brownies
- Butterscotch swirl brownies
- Chocolate torte walnut squares
- Dark and white chocolate squares
- Spicy orange brownies
- Tropical brownies
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Thank you for visiting Tin and Thyme. If you make these miraculous sour cherry brownies, I’d love to hear about it in the comments below. Do you have any recommendations or advice for brownie baking?
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Choclette x
Sour Cherry Brownies. PIN IT.
Sour Cherry Brownies
Ingredients
- 200 g unsalted butter
- 200 g dark chocolate chopped (I used 2 x 100g bars of Green & Black's dark cherry chocolate and omitted the additional cherries)
- 300 g golden caster sugar (I used homemade granulated vanilla sugar)
- 4 large eggs
- 1 pinch Himalayan pink rock salt
- 50 dried sour cherries
- 130 g flour (I used half wholemeal and half plain white)
- 1 tbsp cocoa powder
Instructions
- Melt the butter in a pan over low heat with the chocolate.200 g unsalted butter, 200 g dark chocolate
- Stir in the cherries.50 dried sour cherries
- With electric beaters, whisk the sugar, eggs and salt together for several minutes until thick and tripled in volume.300 g golden caster sugar, 4 large eggs, 1 pinch Himalayan pink rock salt
- Carefully stir the cooled chocolate mixture into the egg mixture, trying not to lose too much air.
- Sift in the flours and cocoa then fold into the chocolate mix until just incorporated. Again, try not to lose too much air.130 g flour, 1 tbsp cocoa powder
- Pour into a 23 cm (9") square cake mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 35 minutes*.
- Leave to cool completely, then cut into sixteen squares.
Hi Choclette. This looks very tasty indeed. Not sure if you have ever heard of the Miracle berry? This unusual fruit from Ghana contains a protein called Miraculin which has the ability to change acidic flavours into sweetness. This means by having the right level of acid, in this case the cherry, you can drastically reduce the amount of sugar used. I would be very interested in experimenting with this recipe. If you would like to try a couple of grams ( currently the most expensive fruit in the world) please mail me and I’ll send you some. Take care, Adam.
Thanks Adam. They were really good and it’s about time I made them again. Using the miracle berry sounds like an interesting idea.
They look delicious and well worth sharing. There are so many things I never get round to blogging and just as many things that I keep meaning to remake too. I can’t remember seeing that bar recently though – I used to buy it regularly but haven’t seen it in the supermarkets for a while.
My mouth watered this entire blog post. I don’t always care for sour cherries but I always love to eat chocolate. I can’t wait to try to make these. Thank you for posting.
These sound amazing , I love cherry and chocolate as a combo and I can’t beleive I havn’t tried that G&B bar before. … To the shops!
Oh wow! I’m so going to try this out ASAP. Looks so good with cherry & chocolate! Heavenly YUM!
They sound gorgeous! I will have to try them myself. I could imagine them with a nice little dollop of clotted cream 🙂 Nom!
I’m glad you finally got round to posting this as it’s a very handy tip indeed. Love G & B chocolates – please pass the plate over 🙂
Good save! They look lovely
A miracle indeed. I once threw a tray of brownies in the bin because they were still liquid when they had cooled. It never occurred to me to shove them back in the oven – I just thought they were a write-off. I shall remember this post if it happens again!
Interesting. Thanks for sharing this. I didn’t know this was possible!
I’d have never thought you could put them back in the oven after they sat overnight. Good to know!
They look delicious. I love choc and cherry together too
they do look like the ‘perfect’ brownie, don’t they… it’s all about the oven temp I think and HUGE amount of butter… I remember making cherry chocolate brownies last year and they were soooooo good… nice work!
They look perfect! Like Jac, I love the papery topping you’ve achieved! It must be your double-bake method – you could patent it!
I can never get my brownies all papery on top like this. I wish I knew the secret. These look gorgeous!
Ah genius! I have lots of trouble getting brownies right. I will try a second bake next time they are too gooey.
I am glad you posted this miracle – how often do my recipe not bake enough because my oven is just puffing along trying to catch up with most ovens – wonder if it would work when I cut into a cake and find it is not baked right through despite the lying skewer 🙂 Oh and the brownies look delicious – I agree they are essential in any cake display (but lovely gooey fudgy ones please, not dry disappointing ones)
They look and sound delicious! And a true brownie miracle! Thanks so much for sharing your experience!
That really is a miracle! I’d have been too scared to try that out.