Black Forest Brownies

This recipe was another winner at my recent Tara’s Busy Kitchen event. I made them a little a little more exciting by adding some rather wonderful Lyme Bay Winery cherry brandy liquor. Obviously if you wanted a less grown up version then use cherry essence.

Black Forest Brownies
Yields 20
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Cook Time
40 min
Cook Time
40 min
  1. 259g unsalted butter, softened at room temperature
  2. 1tbsp instant coffee
  3. 350g light brown sugar
  4. 4 medium eggs
  5. 75g cocoa powder
  6. 100g self raising flour
  7. 2 tbsp cherry brandy liquor ( or 1tsp cherry essence)
  8. 109g dried sour cherries
  9. Edible glitter
  1. Grease and line a 20 X 30 cm cake tin. Heat oven to 180C/ gas 4. Mix the coffee with 2tbsp boiling water then set aside to cool.
  2. Cream the butter and sugar together for about 5 minutes until light and fluffy then add the eggs one at a time. Give a good whisk after every addition. In a seperate bowl combine the cocoa and flour. Add the cherry brandy liquor or essence and cooked coffee to the butter mix and combine well. Fold in the cherries.
  3. Spoon into prepared tin and bake in the centre of the oven for 30-35 minutes or until a skewer inserted comes out clean. Leave to cool completely in the tin.
  4. Once cool, cut into 20 squares and sprinkle with edible glitter.
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