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Fudgy Brownies (chocolate cherry)


As-Salaamu Alaykum,

Baking in recent months has taken a bit of a back seat but that doesn't mean I've lost my passion for it, no siree!

These chewy crusted, rich fudgy Brownies engrained in me that yes you can be pushed for time, with children pulling at your apron strings (metaphorically speaking) and still make a really tasty treat in less than an hour.

I used a naturally flavoured cherry cocoa powder I bought from sugarandcrumbs they stock a variety of flavoured cocoas and icing sugars all a bit pricey but a little goes a long way as they are strongly flavoured.

The kids and I lapped these brownies up and although yes the cherry flavour was pleasant it was the texture that made these brownies irresistible.

I'm not a black sour cherry fan, which begs the question I ask myself, why go out of your flavour comfort zone? Well I did get inspired when I saw the hairy bikers make a B.F.G. (Black Forest Gateau) a while ago on TV and thought yes I'm onto a winner so when I was umming and arrring (Yorkshire talk for pondering) over which flavour to choose from the array of flavoured cocoa and icing sugars over at sugar and crumbs, cherry came in at no.1 I have to say I can't wait to try their coffee and caramel flavoured icing sugars next, insha'Allah

For the original recipe click here but as I used wholemeal flour and I reduced the sugar a little due to the flavoured cocoa containing dextrose here is my recipe.

Fudgy Chocolate Cherry Brownies


2grams baking soda
80ml sunflower oil
150ml boiling water
380grams white sugar
2 medium eggs
80ml sunflower oil
165grams wholemeal plain flour (allinsons brand I prefer)
2grams fine sea salt


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together the cocoa and baking soda. Add 80ml sunflower oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 80ml oil. Finally, add the flour and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into desired portions.

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