Cherry and Chocolate Brownies

"A decadent delight I found in a March 2005 issue of 'Fresh' magazine. This was a reader's recipe from Sharon Johnston, Mount Crosby, Queensland (Australia). There is a photograph on the same page as the recipe, and Sharon looks about 10 years old. The page bore the heading 'A slice of heaven.' I considered adding nuts to the recipe, but decided to leave it exactly as it was. Nuts would be the obvious addition here, possibly instead of the coconut. Or perhaps 1/2 cup of coconut and 1/2 cup chopped macadamia nuts. Hope you enjoy Sharon's slices of heaven!"
 
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photo by Karen=^..^= photo by Karen=^..^=
photo by Karen=^..^=
photo by Karen=^..^= photo by Karen=^..^=
Ready In:
1hr 5mins
Ingredients:
7
Yields:
24 cherry and chocolate brownies
Serves:
24
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ingredients

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directions

  • Preheat oven to 180°C; lightly grease a 16cm x 26cm pan and line it with non-stick baking paper.
  • Place the chocolate and butter in a microwave-safe dish (a microwave Tupperware jug is ideal for this purpose); microwave on medium/50% power, stirring once, for 2 minutes or until the chocolate and butter have melted.
  • Stir the sugar into the chocolate mixture, stirring well to thoroughly dissolve any lumps; stir in the eggs, flour and coconut; once these ingredients are well combined, add the cherries.
  • Pour the mixture into the prepared pan and bake for 40 minutes; leave in the pan to cool; then cut into squares to serve.

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Reviews

  1. OUTSTANDING combo of flavors, & I'm with tigerduck ~ The dark cherries, dark chocolate & the coconut was a winning combo! This is definitely on my list of things to make when I next do a finger food spread for one of the monthly groups I host! Thanks for A VERY NICE TASTING TREAT! [Tagged, made & reviewed in Zaar Stars tag]
     
  2. The combination of chocolate, coconut, and dark cherries is wonderful! I used a 9 inch square pan and baked at 350 degrees. Thanks bluemoon downunder for sharing a special brownie recipe. Made for Gimme 5.
     
  3. These are EXCELLENT dessert brownies. Very moist and rich. Mine were well received even though they were served after a heavy meal (raclette). Everybody raved about them. I used maraschino cherries as I had a can that needed to be used. I don't quite understand why some of the reviewers substituted part of the coconut because the coconut is lovely in it and it is just the right amount. I personally wouldn't want to mix in any other flavour - the chocolate, cherry and coconut combo is perfect as it is. I didn't have any brown sugar at home so I used half white and half muscovado sugar and as I said they were to die for so I will consider using half white and half muscovado again. The only thing that didn't work for me was the baking time. I had to rebake the middle part the next day as that part was definitely more than just moist. However, the baking time worked for all the other reviewers so it must be my oven. Not a problem, now I know for next time - and there will most likely be a next time :-). Made for 1-2-3 hit wonders. Thanks bluemoon downunder!
     
  4. rich decadent and oh so delicious, this is a chocolate lover's dream, I used an 8 x 8-inch pan for these and that was the perfect size, thanks for sharing Bluemoon!
     
  5. GREAT TASTING BROWNIES!!! I used 1/2 pecans and 1/2 coconut,along with red cherries. The flavor and moistness was excellent. They cooked for 40 minutes. The combo of chocolate and cherries in this was excellent. Made for 1-2-3 hit wonders.
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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