Archive for October 5th, 2020

In late August we had friends over for a wonderful outdoor dinner and I asked if they wouldn’t mind bringing dessert. I usually like to control the entire event, but summer is a lot more casual and dining al fresco has added more of a casual flavour to our entertaining, so I thought, why not. My friend made these chocolate brownies (with raspberry instead of cherry) from Donna Hay and I must say they were totally swoon-worthy. So rich and chocolatey and the preserves just added a lovely moist texture. I did not have raspberry jam but I did have a good handful of frozen cherries so I popped them into a pan with a drizzle of water and a spoon of sugar and cooked them, then I puréed them with my stick blender and further cooked them down to just less than 125 mL.

Just dollop the preserves on top and swirl a knife through to make this marble-like pattern.

Chocolate-Cherry Brownies

Makes 1 23 cm square pan. Original recipe by Donna Hay


  • 114 g butter
  • 125 g unsweetened chocolate, finely chopped
  • 3 large eggs
  • 375 g sugar
  • Pinch of salt
  • 5 mL vanilla extract
  • 125 g all-purpose flour
  • 125 mL cherry preserves


  1. Preheat the oven to 350° F. Line a 23 cm square pan with parchment and butter or spray with non-stick spray.
  2. Melt the butter and chocolate over low heat.
  3. Whisk together the eggs, sugar, salt and vanilla extract until smooth. Add the flour and stir in.
  4. Pour the batter into the prepared pan. Dot with spoonfuls of cherry preserves on top. Run a knife through to make a marbled pattern.
  5. Bake for 35-40 minutes or until an inserted toothpick still has a few moist crumbs attached when extracted. Allow to cool completely in the pan and cut into even squares, I got 16.

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