Amazing Amareno Sour Cherry Chocolate Brownies
I do love dark chocolate brownies, but sometimes you want that extra wow in your mouth. These Amareno Sour Cherry Chocolate Brownies certainly give you that. You will have one piece, and you will want another!
When I first made these, I was amazed at how good they are, so much so I decided to add them to my menu on Rachel’s Postal Pantry so people could buy them.
I first came across Amareno Cherries at our local supermarket. They were doing an Italian promotion, and these were on the shelf, calling my name! Because it was a seasonal promotion, they only sell these once a year! I was gutted, so when I see them, I buy all their stock. Amareno Cherries aren’t cheap, but they are worth the money. They are amazing. I found some on Amazon so check them out HERE if you want to buy some. They are gluten-free too.
INGREDIENTS FOR SOUR CHERRY CHOCOLATE BROWNIES
Of course, you need these lovely Amareno cherries. But make sure you don’t eat them all before you put them in your brownies!
Good quality dark chocolate. I go for 70% cocoa solids for a lovely rich chocolatey taste. You could go for milk chocolate if you prefer or mix all three types of chocolate to make it a sour cherry triple chocolate brownie. Try my Triple Chocolate Brownie Recipe. They are super tasty.
I always recommend organic eggs, the hens have a better life, and the eggs are much tastier.
Use unsalted butter. Unless you like a bit of saltiness, use salted butter.
Dark brown soft sugar to add even more flavour to your brownies.
Plain white flour.
Baking powder.
GLUTEN-FREE SOUR CHERRY CHOCOLATE BROWNIES
These are easy to make into gluten-free sour cherry chocolate brownies as there isn’t much flour in them anyway. Just replace the flour with gluten-free flour and add half a teaspoon of Xanthan Gum. The sour cherries recommended are already gluten-free. Happy days!!
For more chocolatey delights try my The Best Chocolate Victoria Sponge Cake Recipe
FAQ’s
Good quality chocolate. For the main chocolate ingredients, I use 70% dark chocolate.
I also use organic eggs and organic flour.
For the white and milk chocolate, I use bars of chocolate and chop them with a rolling pin. I don’t use chocolate chips, especially white chocolate, as they don’t taste the same, and I prefer a bigger chunk of chocolate in the brownie.
When whisking these in your mixer, make sure it’s at a medium speed and wait until it is pale, thick and creamy.
It depends on what size of baking tin you have got and how much you have put in the tin; for a normal size brownie tin and for the recipe below (2 x tins needed), roughly 26 minutes in a fan oven at 160 degrees C.
They will have a smooth top with a slight crackle effect on top.
No, leave them to cool for 10 minutes in the tin, then lift them out using the greaseproof paper to pull them out and put them on a cooling rack.
When completely cool, you can then cut into squares.
They keep for a least 5 days in an airtight container for that fresh Brownie taste. They can last longer, but who has cake in a tin for that long?
You can store your brownies in the freezer in freezer bags or tin foil for up to 6 months.
How to make Amarena Sour Cherry Brownies
- Preheat the oven to 160°c Fan Oven. Grease and baseline your brownie tins with baking paper.
- Gently melt the dark chocolate and butter in a pan, remove from heat and cool.
- Add the eggs and sugar to a mixer and whisk until it becomes thick and pale.
- Whisk in the cooled melted chocolate, then gently fold in the flour, baking powder and half of the cherries.
- Spoon in the 2 brownie tins and scatter the remaining cherries over the top.
- Bake for about 26 minutes, or until the surface is set. Place tins on a wire rack to cool completely before removing then cut into squares.
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Amareno Sour Cherry Chocolate Brownies
Equipment
Ingredients
- 350 g Dark Chocolate 70%
- 250 g Unsalted Butter
- 3 Lrg Eggs
- 250 g Dark Brown Soft Sugar
- 110 g Plain White Flour
- 1 tsp Baking Powder
- 150 g Amareno Sour Cherries (Halved and drained from the syrup)
Instructions
- Pre-heat the oven at 160°c Fan Oven. Grease and base line your brownie tins with baking paper.
- Gently melt the dark chocolate and butter in a pan, remove from heat and cool.
- Add the eggs and sugar in a mixer and whisk until it becomes thick and pale.
- Whisk in the cooled melted chocolated then gently fold in the flour, baking powder and half of the cherries.
- Spoon in the 2 brownie tins and scatter the remaining cherries over the top.
- Bake for about 26 minutes, or until the surface is set. Place tins on a wire rack to cool completely before removing then cut into squares.
Notes
If you want a thicker brownie, make sure you bake in the oven for longer.
Nutrition
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