Cherry and Pecan Brownies
Make the most of cherry season with these Cherry and Pecan Brownies.
Cherry season is in full swing so I thought it was about time I celebrated that with a new recipe! Brownies are one of my favourite things to make and chocolate and cherry is a winning combination so cherry brownies seemed like the obvious choice.
The second I see the plump red fruits in my supermarket I have to buy a punnet. But, we all know they aren’t the cheapest fruit on the shelves! Probably because the season only runs for a month or so (July is when they are at their best but you might be able to find them in June and August too).
So that you can fully load your brownies with cherries I’ve used a combination of tinned cherries and fresh cherries for this recipe. Not all tinned cherries are made equal – try to avoid the tinned “cherry filling” as its super sugary and comes in a weird sticky gloop. Just get the regular fruit in a light syrup.
As much as I love an ooey gooey brownie (and I really do, just look at these rolo stuffed brownies) I also think that even the best brownies can be taken to another level with the addition of nuts.
I’ve gone for a bit of an American vibe by adding pecans to these brownies. I roughly chop them before adding to the brownie mix. If you wanted you could save a handful or two for adding to the icing on top once they are baked.
I’m all about making your life easier so if you haven’t got pecans in the back of the cupboard, almonds, hazelnuts and walnuts all work well.
Cherry and Pecan Brownies
With cherry season in full swing you will want to make a batch of these Cherry and Pecan Brownies
- 200 grams unsalted butter
- 200 grams dark chocolate
- 200 grams dark brown sugar
- 4 medium eggs
- 130 grams plain flour
- 50 grams cocoa powder
- 425 grams cherries tinned weight, reserve the syrup
- 100 grams pecans chopped
- 50 grams butter softened
- 100 grams icing sugar
- 9 cherries fresh, with the stalks
Start by pre-heating your oven to gas mark 4.
Line a 9" square tin with grease proof paper. (See notes).
Melt the butter in a pan along with the chocolate and sugar. Once melted completely, allow to cool slightly.
Once the butter and chocolate mixture is cool, whisk in the eggs, one at a time.
Next, fold through the flour and cocoa.
Then fold through the tinned cherries (keep the syrup to one side for later) and the chopped pecans.
Pour the brownie batter into the tin.
Bake in the centre of the oven for 30-35 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.
Allow the brownies to cool before making the buttercream icing.
Beat together the butter, icing sugar and a tbsp of the cherry syrup until smooth and creamy.
Cut the brownies into 9 and top each one with a buttercream swirl.
Top each buttercream swirl with a fresh cherry.
Disposable brownie baking trays.
If you bake brownies as often as I do, you might want to think about bulk buying square foil trays. They are ideal for baking brownies and they are good for transporting them too. (I often make brownies for bake sales at work so these are ideal!) You can get 20 for £10 on Amazon!
More cherry recipes
To celebrate cherry season good and proper why not try one of these other cherry recipes from the blog.