Chocolate Cherry Brownies

You’ll definitely want a second bite of the cherry (or a third…)


125ml Yallo Cold Pressed Rapeseed oil
200g Sugar
2 eggs
80g plain flour (I use gluten free but any should be fine)
5 tablespoons cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ jar Kirsch Cherries in juice (175g)
50g dark and milk chocolate chunks/drops

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Oven 180 c / Gas 4 Preheat oven and grease/ line a 23cm square baking tin

In a medium bowl, mix together the oil and sugar. Beat in the eggs. Combine the flour, cocoa, baking powder and salt and then gradually stir into the wet mixture until well blended. Stir in the cherries in juice and the chocolate chips/chunks

Spread evenly into the prepared tin and bake for approximately 25 minutes or until pulling away from the edges. Cool on a wire rack before cutting into squares.

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