boozy black cherry brownies

goodcloseEleven months ago, little Laura the fledgling blogger clicked ‘publish’ on a comprehensive recipe for her very own version of walnut fudge brownies. In her mind, these weren’t just any brownies; they were the best brownies in the world. Or possibly, the stratosphere.

In fact, these little squares of chocolatey goodness had been known to melt hearts, win friends and rescue cats out of trees. In a word? They were magnificent; unequivocally loved by lovers, family and friends for over ten years.

cocoamontOver the next few weeks, the rain came and went; grey changed to green and Winter slowly melted into Spring. As the trees started to sprout new leaves, Laura’s little post sat virtually untouched on the dusty shelf of cyberspace. As the days passed, her mind began to question the worth of the little post. Was it special? Was it nonpareil?

Despite being a touch unyielding, the answer was a deep, dark recalcitrant ‘no’ that chimed from the depths of the Google ocean; for this is where the brownie recipe sat, obscured by weeds of advertising and over eleven million moist, chocolatey clones.

silhouetteSo, after that long introduction, you’re probably wondering why on earth I’m posting yet another brownie recipe. Ha. I’m wondering the same thing, actually. By feeble explanation, this recipe wandered into my head spontaneously whilst I was staring at a bag of cherries.

If you’re a regular reader of this blog, you’ll be well aware that I’m all for seasonal, organic and local produce. Homegrown, if possible. I don’t normally tolerate imported fruit, particularly if it’s likely to have been waxed and sprayed prior to transport. However, after two months of mind-numbing apples, pears and oranges at the markets (darn boring Winter fruit) my resolve shattered and I squirreled home a bag of plump, dark stone fruit from the US of A.

cherrypitsUpon arriving home, I rinsed the fruit lightly, watching beads of moisture splash into the sink. I ate one, my mind flickering through options for dessert consumption: cherry pie? cherry clafoutis? black forest cake? Distractedly, my glance fell upon some nearby port wine and… click. Boozy cherry brownies: the dessert fairy had spoken.

Now, I’m not going to tell you that these are the best brownies in the world. Because they’re not. Well, probably not (how can you tell, with another eleven million comparisons?). I’ll tell you what I do know. These brownies are rich with dark chocolate, moist and fruity from the soft, boozy cherries and decidedly fudgy without being cloying. They’re naturally bittersweet. Their dark tinge of streaky crimson looks beautiful on the plate as it seeps into accompanying ice cream.

chocolatecutOh, that reminds me: on Saturday night, we ate them warm à la mode; drizzled with chocolate fudge and adorned with clotted cream. Four spoons clinked upon stoneware as we scraped up the last drops of melted vanilla and port wine. So, so delicious.

I’d encourage you to try these if you want another brownie recipe in your repertoire. All superlative claims aside, they’re pretty darn good.

slabBoozy Black Cherry Brownies

Makes about 16 good-sized pieces

  • 150g good quality dark chocolate, chopped
  • 1/2 cup (65g) unsweetened Dutch processed cocoa
  • 150g unsalted butter, chopped
  • 1 cup (200g) dark brown sugar
  • 3 large free-range eggs, separated
  • 1 cup (150g) plain flour
  • 1/2 tsp sea salt (a good pinch)
  • 400g fresh black cherries, stoned and halved (weight after stones have been removed)
  • 1ooml good-quality port wine (substitute sherry or kirsch, if desired)

Preheat your oven to 180 degrees C (360 degrees f). Grease a 20 x 20cm (8 x 8 inch) brownie pan and line it with baking parchment. Set aside.

Place your halved and stoned cherries into a medium bowl. Gently pour over the port wine. Leave to macerate overnight, or for at least one hour prior to cooking.

cherrymontPlace your chocolate and butter into a sturdy glass or metal bowl over a pan of simmering water (using the ‘double boiler’ technique). Allow to melt gently, stirring occasionally.

dboilmontWhen the last pieces of butter are slowly disappearing, remove the bowl from the heat and set it aside whilst you prepare the dry ingredients.

Sift your cocoa and flour into a large bowl. Mix in the brown sugar and salt, then make a well in the centre. Beat the egg yolks lightly with a fork before gradually whisking them into the cooled liquid chocolate mixture. Fold the now-thickened custard into the dry ingredients with most of the soaked cherry mixture (reserve a few cherry halves to top the brownie before baking). Stir well to thoroughly combine.

Beat the egg whites in a separate bowl until soft peaks form. Fold the egg white mixture gently into the brownie batter, taking care not to knock out all of the air pockets. The mixture is ready when it’s lightly speckled with egg white (no large patches of white should remain).

bowlmontPour the mixture into the prepared pan and top with your reserved cherry halves.

prebakeBake the brownie for 45-50 minutes, or until a skewer inserted into the centre comes out with only a few moist crumbs attached. Serve warm or at room temperature, dusted liberally with good-quality cocoa.

strawbtop

Notes:

  • These brownies can easily be baked alcohol-free; just add in another 20g or so of butter to compensate for the reduced moisture.
  • Feel free to play around with fresh and dried fruit, nut and booze additions: raspberries with Chambord, flaked almonds and chocolate chips with Amaretto, orange zest with fresh orange juice, Grand Marnier or Cointreau (or any other brand of triple sec), dried sour cherries and Kirsch. I haven’t tried all of these combinations but I’m intending to (at present, I can vouch for the orange and raspberry versions. Both are incredibly delicious).
  • Pitting cherries can make you look like an artist (I was going to say ‘axe murderer’, but that sounded pretty bad). Be warned; wear gloves if you’re intending to split and hand-pit your fruit. The stains take ages to scrub off.

*Another last minute fact: these brownies are made so much better when they’re consumed with friends and family that you love to bits. Azza-the-awesome, I love you. Matt and Caryse, thanks for your unmatched wit, warmth and continued foodie inspiration (you guys are ah-mazing!) and huge thanks to little Boss for the wide-eyed tongue poking (I’m practicing for the next battle, just you wait!).

142 responses

  1. Okay, so apart form this recipe looking amazing (!), I just have to tell you how I love the way you take your pictures! The close-ups always make the food look so intriguing, you get a sneak-peak and instantly feel like you want to see more. Beautiful!

    • Thanks Yvonne! I enjoy the photographic aspect of blogging. I’m not a technical photographer by any means, but I do feel that I have an ‘eye’ for a good shot that helps me to punch above my weight! You know why I started taking macro shots? Cos I didn’t have a tripod! Now I have a tripod but I still prefer the hand-held traditional photography. Thanks again lovely xx

  2. Ha! I just saved that Walnut Fudge Brownies recipe of yours a few hours ago. I love any brownies that comes my way. I was a bit sad when I read about the alcohol in this recipe l but smiled again when I found out in your notes that I can replace it with butter. You’re really an amazing blogger as you are providing substitutions or tips on every recipe. Keep it up, Laura! 😉

    • Aw, thanks so much Jhuls! I appreciate it. You can definitely make this without alcohol, the cherries and chocolate will still provide a beautfully rounded flavour. Glad that you visited the brownie post! Aw, yay! It’s feeling a little bit more loved now :) Thanks again for the encouragement and sweet words. You’re lovely. Hope that the recipes work out for you! xxx

    • What’s your favourite port Stefano? I’m currently drinking Sandalford Estate Reserve port; it’s good but I’m not as savvy with port as I am with wine (and indeed, I have a lot to learn about wine also!). By the way, have you tried Canadian Icewine? I’ve fallen in love with it!

      • Ha! Not an easy question, Laura, as there are quite a few that I like! :-) I partilucarly like Vintage Port and Tawny. Among the producers, I like Quinta do Vesuvio, Dow’s, Quinta de Roriz and Graham’s. If you have an interest in Port, may I point you to a post I published back in May: http://clicksandcorks.com/2013/05/14/an-overview-of-the-2011-vintage-port-tour-nyc-and-the-basics-about-port/ Clearly, if you are bothered by the link, please feel free to remove it!
        Also, excellent point regarding Canadian Icewein: I have not tried it yet, but have heard wonderful things about it and so I will definitely give it a go!
        I love how much you know about wine and how excited you sound when you talk about it! Way to go! :-)

      • Thanks for the link! I just had a good read and responded on your blog post… I want to track down some Quinta de Roriz now (sadly, I bet it’s much more expensive here in Australia).

        Oh, you definitely need to try some Icewine/Eiswein Stefano! I’ve tried both white and red varieties… both have a beautiful purity of flavour, very luscious and fruit-driven. The concentrated sweetness is completely different to fortified dessert wines.

        It means a lot that you enjoy ‘talking wine’ with me, as I view you to be pretty much an expert on the topic :) I’m just on the beginning of my journey of learning, but I am a very passionate consumer and I’m eager to learn! Thanks for all of your tips and input :)

      • Thank you so much, Laura! Glad you found it an interesting read. Like I said on the other blog, please let me know how you like Quinta de Roriz if you manage to source a bottle.
        I can’t wait to try Icewine! I love quality sweet wines, such as raisin wines and botrytized wines, so I am definitely eager to taste the wines that redefined the concept of “late harvest”! ;-)
        I love talking wine with you as you are clearly both knowledgeable and passionate about them, which makes the conversation all the more enjoyable! :-)
        The truth is that there’s so much good stuff out there to taste and enjoy! Now, if only money were not a constraint… ;-)
        Take care

      • I’ll definitely let you know how I go re the Quinta de Roriz. The hunt starts this weekend :) Thanks so much for your wonderful and kind words Stefano! I definitely agree, money is the biggest barrier in regards to indulging our passion for great wines. If only we had an unlimited budget (P.S I just enjoyed the most wonderful local 2009 Petit Verdot from Olive Farm Wines… earthy spiced blackcurrant, lots of tannin with a mellow finish. Such a good value wine!). Looking forward to our next conversation, I love talking wine with you!

      • Awesome! Good luck with the weekend hunt! :-)
        You know, Laura, I would really appreciate some tips/recommendations from you as to Australian wines that you think I should taste. I would love your guidance as to those that you think really define a terroir or a winemaking style that you like, that screams Australia. Or a wine that moved you. You have “carte blanche” as to varieties, red, white, dry, sweet, anything. Well, of course the Petit Verdot that you just mentioned sounds like a promising candidate for the list! ;-)
        Hope it is not too much to ask and clearly take your time, but I would really love to buy a few of your favorite wines to taste, enjoy and review, in sort of a (very) long distance toast! :-)
        Love talking wine with you too! :-)

      • Ah, Stefano this actually makes me a little bit excited!! Definitely not too much to ask… it’ll give me an opportunity to compile some of my favourites into a proper list (and of course, drink more wine! Haha). I’m actually traveling down ‘South’ this weekend to Margaret River, the main Western Australian wine region. Aaron and I intend to visit some vineyards during our trip! I’ll make sure I take some notes and photographs. I’ll email my finished list to you when I can… hopefully in a week or two :) It’ll be wonderful to get your opinion on some of my favourite Australian drops, as I’ve always wondered whether they’d be appreciated equally by someone with a palate that has been ‘established’ on wines from a different region. I’ve always noticed that I tend to favour Australian vintages, even for the same variety of grape (eg Syrah/Shiraz). I think that’s partially due to familiarity, so I’ve been attempting to try more Spanish and French wines in recent months (I now love Tempranillo, which we don’t grow here, so that’s progress!). Anyway, I digress… I’m looking forward to our long-distance ‘cheers’ Stefano! :)

      • Thank you so much, Laura! I am very excited myself at this! Of course, take all the time you need, there’s absolutely no rush.
        Hope you are enjoying your weekend in wine country! Looking forward to reading your post about it! Have a great time!

      • Thanks my friend! I’ve just returned home, tired but happy! We bought quite a bit of wine, both clean skins and labelled varieties. Drank some by the open fire in our holiday cottage and carted the rest home. Got to meet some wonderful winemakers. I’ve taken notes, watch this space!! :)

      • Awesome! Doesn’t it feel great when you come back home with a small bounty of wine bottles??? :-)
        I am eagerly looking forward to your post about your winery visits!

    • Such a great word, isn’t it?! Many Aussie desserts also fit into the ‘cloying’ category, particularly as serving sizes swell. I love that you’re into words as I am. I need more wordsmiths in my life (I never seem satisfied with my present vocabulary. I miss the grammatical richness of old!)

  3. It is so interesting to me how I too buy seasonal, organic and local…when really I may be missing out on something delicious from your part of the world. :) Looks like a very delicious brownie recipe Laura, extra special with the boozy cherries. What is your favorite wine from your region? I’m curious. I’d enjoy looking for a bottle over here and trying it. :)

    • Very good point about the potential of ‘missing out’ on food from other countries. I feel the same… certain fruits and vegetables don’t grow here in Australia so I either miss out or buy imported (I usually choose just to miss out, rightly or wrongly!). Oooh, I am such a wino. I could give you a whole list of my favourites!! At present, my favourite Aussie brand is First Drop, it’s a winery based in the Barossa Valley, South Australia. I’ve loved every varietal I’ve tried, but particularly 2% (Shiraz Tempranillo), Fat of the Land (Shiraz) and Nacional. From Western Australia, I love Sandalford. Their Estate Reserve Shiraz and Cabernet Sauvignon is amazing (I also used their port for these brownies!) xx

      • Ok. Got it. I’m going to search them out. We have markets full of Australian wine here (some markets only carry wines from abroad…somewhat snub our domestic wines) I’ll get back to you if I am successful! Thanks! I’m a wino too and particularly shiraz / syrah / petite sirah varietal.

      • Aaaaah! We can be best friends now! They’re my favourite wines also… I also drink Cabernet Sauvignon but the above are my default purchases :) Hope that you find the First Drop wines at least. They’re deeelicious! xx

  4. Looks delicious Laura! I love cherries and chocolate too…an amazing combo. I have a chocolate chip cherry muffin recipe that is a favorite of ours. It just enriches the chocolate flavor. I love your mouth-watering pictures too! :)

    • Thanks so much Brandi, I appreciate it! Mmm, chocolate chip cherry muffins sound beautiful! Is the recipe up on The Healthy Flavor? Oh, I forgot to tell you that the banana cake with the coconut frosting went down a treat with my vegan friends!! Such a good recipe. Thanks hon xxx

  5. Such a beautiful post, Laura, thanks a lot for sharing! I like a lot the humour in it (of course I’m well aware that the perfect brownie recipe is pretty much an earnest thing ;-)) and I just love the look of your treat – the pics are abolutely lovely. Cherries are in high season over here – now I know what to do next with it.

    • Haha, thanks so much Claudia! You are just lovely. If cherries are in season where you are, I’d definitely recommend using some for this treat! I loved the combination, it made the fudgy chocolate a little bit more special xx

  6. Aww we get a mention, love you too Laura. And those Brownies were Amazing. I’ll certainly be trying them :) Soon Boss will too because he’s a sweet tooth already (despite his lack of teeth) ;)
    Beautiful blogging as usual!
    X

    • Hi lovely! Couldn’t post this one without mentioning you guys!! Was so, so good to have you three over on Saturday (I forgot about the lactose thing, hope that little Boss survived ok?!). I’m already looking forward to next time xx

  7. OMG – these sound so amazing! And the possibilities are endless with all your food and booze suggestions! Love the idea of orange in the brownies… I could use one right now!

  8. I die!! Seriously! These look and sound divine. I gave into the temptation of American cherries a while ago. I saw Rainier cherries in my local supermarket and went weak at the knees and caved. Now I’m like, “Meh, at least I’m not eating asparagus from Peru.” – logical, no?

    • Haha, yep I’ll definitely support that logic (by the way, our asparagus in WA is usually from Thailand. I don’t know what’s worse?!!). I hope you enjoyed your cherries as much as I did… so glad that I caved in. I get so bored of Winter fruit! xx

    • Nope, I ate mine well and truly boozed up (with, uh… a couple of pre-dinner glasses of red and a cider. Don’t encourage me!!!). The sour cherry version sounds amazing. Do you soak your fruit also? I bought some sour cherries a couple of months ago and I ate the whole lot before they went into any type of baked good. I need to get more and try them in this recipe :)

      • I don’t soak them as I can only get them in a can, already soaking in their sexy juices. They’re great in an Eton Mess style dessert and great in a sauce for duck or even pork, or even great thrown into your face as is :)

      • Oh, I need to look out for the canned version! Are the in the regular Coles/Woolies supermarkets or in a specialty store? Love Eton mess. You’ve inspired me to make one, possibly in tribute to that royal infant that’s been all over the TV recently. Ha!

      • Pretty sure you can get them in the supermarket. One of the perks of working in hospitality is I use my wholesalers for a lot of my home shopping! Royal infant eh. I really should get a TV :)

      • Be glad you don’t have a TV in this case (I remarked about les enfant with a sh*tload of sarcasm as it’s been on the TV every freaking minute for the past three days). I’ll have a look for the sour cherries. Sounds delish.

    • Haha, thanks for the clarification J. You are mighty sweet, you know. Aw, don’t blush! ;) I do hope that you like these brownies, if you try them. They’re not overbearingly sweet, particularly when you dust them with bitter cocoa. I want to try them with dried sour cherries also. I think the extra sourness would be wonderfully ‘adult’!

  9. Everything I love – brownies, cherries and booze! I’m with you on buying fresh, seasonal and local but I do admit that I have a jar of sour cherries imported from overseas…they would go beautifully in this too I would imagine as would dark muscovado sugar. Love this recipe and your photos are simply wonderful! :)

    • Oooh, yum! I think I would buy imported sour cherries from overseas too. I relax the rules a bit when it comes to canned and packaged goods, though if there’s an Australian version I tend to buy it instead. DEFINITELY try the sour cherries in this recipe! I think it would elevate the ‘adult’ quality of the brownies to a whole new level :) Thanks lovely!!! xx

      • Oh yum, chocolate and coconut sounds beautiful! I almost added coconut to these, aiming for a cherry ripe effect, but then decided against it. I’ll keep that in mind for next time :) Hope your day is going well too! xx

    • Thanks sweet Ruby! Yep, they’re beautiful with ice cream. Though, I am aware that dogs can’t eat chocolate so you don’t get one unfortunately (for your mum only!) xx

    • Haha! I need to make more before you can steal them… the last lot got devoured over the weekend! I adore cherries and chocolate so this was heaven for me. I hope you love them as much as I do! xx

    • Hahahaa… ah, I always do the same thing Irina! I read beautiful foodie posts and then make my stomach rumble as I fall asleep. Thanks for visiting the Mess! I just took a look at your beautiful blog, I can tell I’m going to spend a lot of time there! xx

    • Hey sweet Pamela! Aw, I want to eat some of these brownies with you whilst picnicking in the sunshine! :) It should be easy to get fresh Summer cherries where you are, right? Though I guess there’s the problem of turning on the oven in the heat. Ick. Hugs! xx

  10. These brownies have everything that I want & need in a brownie! These brownies rock, …ooh yeah! I can’t wait to make them! :) MMMMMMMMMMMMMMMMM! Georgous pics too!

    • It’s very possible that these came from one of your nearby farms, Jeannee! Such a strange thought (they’ve traveled a very long way to be baked in a brownie!). They were delicious though. Quite a few popped into my mouth as I was pitting them. Thanks so much for the lovely thoughts. Sending you a hug! xx

  11. I haven’t made brownies since my college days but I’m always game for gobbling one up and one of your boozy cherry decadent brownies warm with cream is enough stimulating goodness to make me have to fan myself. Gorgeous post Laura, really beautiful!

    • Thank you Azita lovely! I have to admit that I make brownies waaaay too often. I love them and I know my favourite recipes off by heart. Wish I could give you one to try. Ah, we do need to plan that giant blogger feast one day! I’ll bring dessert! xx

  12. This sounds like a heavenly recipe! I love chocolate, port and cherries and the combination is making my mouth water despite the fact that it’s 6:30 in the morning. I only like really good quality port, however; so this would be an expensive dessert. I guess I’ll have to try it when I have company. Celeste :)

    • Haha, you’re like me Celeste! I always read blog posts first thing in the morning and then stare folornly at my completely boring oats or bran cereal! Thanks for the lovely comment. I only like expensive port also, but I did think that it was entirely worth it in the recipe. The fragrance in itself is divine ;) xx

  13. while i too stand firm on organic, local produce. Sometimes, it’s just impossible to whip up something decent relying on them. Great on you to improvise!

  14. Oooh I LOVE me some cherry brownies!! I think I made my first (and last, actually) pan of roasted cherry brownies last summer around this time–must be something in the air! Although–it’s winter where you are?? Ahh, I’m so caught up in the parade of lovely, ripe summer fruit that I can hardly bear thinking about the dreary fruit-sparse winter months! I’m glad you caved a little to get that lovely bag of cherries! Sounds like it was worth it :) These look amazing! Definitely filing away for the future!

    • Hello lovely Erika! Ah, yes… must be something in the air, despite our hemisphere and temperature differences! I think the common factor is the American cherries that we’re getting in the supermarkets over here. They’re gorgeous, plump and delicious. Perfect for baking! Thanks so much for the lovely comment xx

  15. Big whoop whoop to cherries being in the markets here at the moment! Unfortunately can’t get any port, so will have to make them sans alcohol (boo to that!) but thinking that I might macerate them in some freshly brewed expresso. Will let you know the outcome! Will be hitting the kitchen with recipe and all ingredients in hand on Friday and introducing Alia to the joys of brownies! xx

    • I adore coffee in brownies. Ah, I’m a little excited just thinking about it!! I’ve never actually eaten cherries with coffee before though… I imagine that it’d work beautifully! Let me know how it turns out! :)
      I do think that every little girl needs a brownie-making session with her mother. Gooey, chocolatey goodness! I remember my first few baking sessions with my mum. Such beautiful, special times. Hope that you guys have fun! xxx

  16. What an utterly stunning recipe, and your blog is spectacular :D
    Thank GOODNESS my dad hates fruit with chocolate – it just means that when I make these I;m gonna have to eat them all myself … *sigh*, isn’t life tough?

    • Very tough Trixie. I’m feeling for you right now ;)
      My dad doesn’t like fruit with chocolate either. What’s with that?! He’ll eat pork pies with pickled onions for lunch every day (despite being an English ex-pat, I still hate pickled onions) but he won’t eat strawberries covered in chocolate. Strange man.

      • I completely agree. That’s why we’re on the planet I guess ;) I was actually talking to a gentleman in his 50’s yesterday, and he stated that a survey of Australian men (25-60 years of age) has been done (no idea where or by whom!) and 85% stated that they only eat fruit when it’s cut up, cored and placed in front of them! I’d believe it! Ah dear.

  17. Port plays so well with chocolate – great combo. And add cherries? Heaven. These look terrific. Who care’s if they’re the world’s best? If they’re in front of me, by definition they’re the best – because I get to eat them! Good stuff – thanks.

    • Hi John! Aw, thanks so much for the kind words… I definitely agree in the subjective ‘best’ department! They were definitely great. Delicious in every way. I love myself some booze and chocolate :)

  18. These look awesome Laura. You had me at ‘boozy’. It’s freezing here today and I just know a port-drenched brownie would warm me up instantly. Love the sound of all your other suggested flavours too. Wonder if I could make a quattro stagioni and try four flavour combinations in the one pan?

    • Hi Saskia! It’s cold and rainy over here too. I can’t wait for summertime, I’m itching to get back into dressers and Havaianas again :) Re the quattro stagioni – YES! I want to try it myself! If you give it a go first, please let me know how you go. I love variety! xx

  19. If only I had seen this yesterday when I was hatching the plan for my upcoming Sunday Supper post and consequently making cherry clafoutis, I might well have changed my mind! Your dark and rich and chocolatey brownies with cherries sound just wonderfully perfect, Laura.

    • Cherry clafoutis sounds amazing Stacy! I need to check out your post :) The brownies were really good though… a very worthy use of beautiful plump cherries. Thanks for your lovely words xx

    • Hello lovely! So nice to hear from your talented self! These were definitely delicious… cherries and chocolate are such a wonderful combination. Thanks again Karen, I appreciate the kind words! xx

  20. Laura, you made me dribble on my iPad. No, but seriously, this has thrown me into a quandary. I’ve been cooking more raw food, and I’ve even hit on a raw chocolate brownie recipe, which I thought had converted me till these pictures…oh, what to do.

    • Aw no! That’s a bit irresponsible of me Gabriela! Hm, how can I rectify this? I reckon you should stick with your raw food diet. If you’re enjoying the present raw brownie, there’s no need to try this one, as really, it’s quite horrible. I shouldn’t have posted such awfulness in the first place (you’re definitely not missing out!). Good on you for converting to raw food. I’m not sure that I could do it… the idea of never eating fried bacon again is quite psychologically traumatic! ;) xx

    • Hello lovely! Thanks so much for the comment. These were definitely delicious, I just wish that there were some left for me to squirrel into my mouth! Hm, I need to make another batch :) Huge hugs to you Kiran! xxx

    • Hello beautiful Paula! Thanks so much for the kind words. I definitely agree, bittersweet chocolate and cherries are a match made in heaven… I’m looking forward to experimenting more with them! xx

    • Sam! Hey lovely! Hope that you and your man are over the horrible food poisoning now (if not, more oats! Quick!). Thanks for the lovely words. These were so, so delicious (all gone now though. I think I need to make more!) xx

    • They’re delicious, aren’t they? I’ve always just eaten them fresh and unadulterated… this is actually my first cherry baking venture! It worked beautifully, much better than I expected. Hope that you enjoy them as much as we did! xx

  21. Lovely work, Laura! Would you be happy to link it in to the current Food on Friday over at Carole’s Chatter which is creating a collection of recipes using cherries and/or almonds? This is the link . I do hope to see you there. Cheers

  22. I really want to make a round of these this weekend! And your photography is excellent. (Oh, and thanks for including the ingredients in weight-form…I love baking in weights, but I feel like most people still prefer volume measurements.

    • Hi David, thanks heaps for the kind words :) I definitely agree that weight measurements lead to a higher degree of accuracy when baking. I prefer to bake by weight rather than volume (I actually get frustrated when weights are omitted from recipes!) though I can definitely understand the simplicity of cooking in cups etc. Oh, and I’m equally enamored by your food photography. I was drooling at your dessert recipes the other day!

  23. Pingback: Chocolate fun! | Middle East Moments

  24. They certainly look like the best brownies in the world! They look so decadent, I think I just gained a kilo looking at them. Definitely have to try out this recipe!

    • Hahaa, aw no! Let’s just imagine that they’re fat free :) Hm, I’d love to know your vegan version if you try one! I’m still learning about vegan substitutions. Thanks for the kind words lovely xx

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