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Cherry Cola Brownie


This recipe came together whilst baking with the kids. Cherry and chocolate work together really well and the cherry helps balance the richness of the brownie. A good fruity dark chocolate works best in this recipe. The white was a request from the kids! You can also add pitted cherries into the mixture or fresh raspberries for an extra fruity hit.


Makes 9 brownies in a 20cm square Brownie tin



330ml Cherry cola boiled and reduced to 3-4 tbsp of syrup

185g 70% dark chocolate
100g white chocolate, either chunks or buttons
185g salted butter

1 tsp sea salt
3 large Free range eggs

100g caster sugar

175g brown sugar
85g plain flour
40g cocoa powder


Here how:


Place the dark chocolate and butter into a large glass bowl over simmering water and leave to slowly melt.
Meanwhile whisk together the two sugars and the eggs until they double in size and are light and fluffy, it should take about 5-10 minutes.

When the chocolate and butter have melted, pour into the beaten eggs and mix together being careful to not knock out the air.
Sieve in the cocoa powder and flour, swap over spoons to a metal one and fold in the flour, again be really careful to not knock out the air.

Pour the brownie mix straight into a Masterclass square brownie tin.
Sprinkle over the chunks or buttons of white chocolate and drizzle the cherry cola syrup over the top of the brownie before baking.
Bake in a pre heated oven 170c fan for approximately 20-25 minutes.

When baked, remove from the oven and leave to cool before serving.


Recipe by Peter Sidwell


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