Sour Cherry, Coconut and Chocolate Brownies

November 18, 2010


One thing’s for certain… I’m a brownie girl through and through. And I can’t stop making them! Brownies are what I turn to for a quick, dirty but oh so gratifying chocolate romp and they’re just the thing I need during the wee morning hours when I’ve been staring at words all night. What’s awesome about these particular morsels is that all you’ll need is one pot. Satu. Uno. Odin. One. Well, unless you want to mix it with your hands, you’ll need a whisk too oops. But hey, all power to you if this is the path you want to take though! (Ummm sensual, but I digress).


Secondly, the smell of these as it’s baking is divine. Chocolate and toasty coconut! Seriously I want the aroma all bottled up quick smart so I can spray it on my pillow nightly and have sweet sweet dreams. The combination here is a winner – chocolate, honey, cherry and coconut. I adored the subtle warmth of the toasted coconut but I loved how the cherries punched through the chocolatey richness with bursts of sourness.

If you are a lover of fudgy brownies then rejoice, because this is the fudgiest melt-in-your-mouth brownie that you’ll make. And with coconut and dried cherry… um, smells like Christmas…

…which is only 38 days away! Oh my friggin’ gosh, where did the time go?!


Sour Cherry, Coconut and Chocolate Brownies

Recipe adapted from Paul A. Young’s Adventures With Chocolate


100g unsalted butter, chopped
250g caster sugar
75g honey
275g of dark chocolate (around 60%)
4 eggs
70g plain flour
50g unsweetened dessicated coconut
100g dried sour cherries (or bing cherries if you prefer)


Preheat oven to 160°C and then grease and line a 20 x 15 x 2.5cm square tin or brownie pan.

In a medium to large pot over low heat, gently melt the butter, sugar and honey together until combined and sugar has dissolved. Add chocolate and stir to melt and combine. Remove from heat and cool slightly for 5 minutes

Add eggs and whisk through. Add the flour and coconut and whisk until combined. Scrape batter into cake pan and bake until skewer comes out relatively clean (there should be moist crumbs stuck to it but not wet batter).

Note – The original recipe stated 20 minutes baking time but that was way too short for me. My brownies ended up taking 40-45 minutes and I was using a slightly larger 20 x 20 tin! Do check it after 20 minutes and then periodically every 5-10 until done.

Remove from oven, cool and refrigerate overnight. To serve, remove from tin and with a wet knife, cut into slices or squares. Serve room temperature or warm.

Note – The brownie gets very hard when refrigerated. Heat the oven to 100°C and stick in the brownie in the pan until warmed through. When warmed, it’ll get all chocolatey and fudgy again.

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