White Chocolate Cherry Brownie

‍

A fudgy brownie with luscious chunks of juicy cherries and a good crunch from the vanilla-y white chocolate chunks. A true delight 🍒🍫

‍

Looking for another banger brownie recipe? Try out this Ruby Chocolate Cheesecake Brownie, or the most popular Red Velvet Cheesecake Brownie!

‍

‍

‍

‍

Introducing the cherry & white chocolate chunk brownies!

‍

AKA one of the BEST brownies to exist! Now maybe it’s just me, but I absolutely LOVE fresh & frozen cherries while I absolutely HATE those artificial cherry flavours. Who’s with me? But I do feel that cherries and chocolate are such an underrated combo, especially if you pair them with white chocolate chunks & a fudgy brownie base.

‍

‍

‍

How do I get fudgy brownies? 

If you stick to the oven temperature and baking time in this recipe, you should be on the perfect path towards ultra fudgy brownies! These brownies are baked on a slightly lower oven temperature than usual because we don’t want to overbake that cheesecake swirl and want to keep the white of the cheesecake swirl actually white. It’s all about the contrast in colours with this brownie. 

‍

Won’t I lose that crackly top when the oven temperature is lower than usual? 

Nope! That is why we fluff up the eggs and sugar until they are extra pale and fluffy, this is the part of the recipe which is so important to get that signature crackly brownie top, so don’t you dare skip this step…. 

‍

‍

‍

How to make browned butter

Making your own browned butter may sound like a daunting task, but it is super easy! It is the absolute BEST addition to any of your bakes that requires butter, so it is highly recommended to get a hang of this. Just follow these simple steps and you’ll be good to go:

‍

1. Start by melting your butter like usual in a saucepan over medium heat
2. Once the butter is all melted, you want to continue letting it heat up. Try to stir constantly so the butter will brown evenly
3. The butter will now start to foam, this is the butter getting up to that boiling point
4. Once the foam has disappeared, keep a close eye as this is the moment where the butter starts to brown. Keep stirring!
5. The milk particles will now drop to the bottom of your pan, these are the bits that will caramelise and make for browned butter
6. Once your butter has turned from a deep yellow to a beautiful golden brown colour and you start to smell that nutty aroma, take it off the heat. It goes from browned to burnt fairly quickly, so keep an eye on it here
7. Once it is browned enough and off the heat, transfer it to a separate bowl so it doesn’t continue to cook in the hot pan and allow it to cool before using. Don’t forget to scrape those caramelised bits from the bottom of your pan! 

‍

‍

‍

‍

Tips for making the best brownies

• Use good quality cacao powder - like any other recipe, good quality ingredients will get you a long way. Invest in that cacao powder and you’ll for sure tell the difference

‍

• Don’t overbake your brownie - now this seems like a captain obvious note but overbaking your brownie will result in a cakey and just dry brownie. You’re looking for those set edges but still a little wobble in the middle when you take the brownie out of the oven. You can also do a toothpick test, yet instead of a clean toothpick you’re looking for a smudged with moist brownie pieces toothpick

‍

• Use good quality vanilla - even though chocolate is the hero in this dish, you do want to use vanilla as this is definitely essential to deepening and enhancing the flavour of the other ingredients

‍

‍

‍

‍

Baking time and oven temperature

Baking time and oven temperature may vary depending on the oven you are using.  All oven temperatures in my recipes are based on a conventional oven. If you bake with a fan assisted oven, turn down the temperature slightly as these ovens tend to become hotter than a conventional oven at that temperature setting. Ovens have the tendency to deviate from the temperature you set the oven to. I would highly recommend using an oven thermometer to ensure the inside of your oven is at the right temperature. My oven for example only goes up to 160C even though I turn it up to 230C 

‍

An oven that is too hot may result in an overbaked or burnt bake, an oven that is too cold may result in underbaked and soggy bakes. Having the thermometer will not only help in getting the right temperature but it also helps in determining the right baking time. 

‍

Other factors that may affect baking time

The size of your baking dish may also highly affect your baking time. A wider pan means that the batter spreads out more, resulting in it baking faster than in a smaller pan where the batter is thicker in height. 

‍

‍

Enjoy loves! xx

‍