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Prep time: 10 minutes 

Cook time: 40 minutes 

Makes 16 squares 


  • 55g dark cocoa powder (the highest quality you can get- it will greatly impact the final result) 
  • 115g butter
  • 2 XL free-range eggs
  • 2 tsp vanilla extract 
  • 200g sugar
  • 40g flour
  • Pinch of salt
  • 1 x 225g jar Goldcrest Maraschino Cherries
  • 125g milk chocolate, cut into large chunks

20cm x 20cm baking tin 


  1. Preheat oven to 165˚C.
  2. Grease and line a 20cm x 20cm baking tin. 
  3. Allow excess baking paper to hang over the edge for easily removing cooked brownies. 
  4. Drain jar of Goldcrest Maraschino Cherries. 
  5. Dry off residual syrup and slice in half. 
  6. Melt butter in a small saucepan, add the cocoa powder and stir until smooth. 
  7. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. 
  8. Whisk in the eggs and vanilla.
  9. In a separate bowl, combine the sugar, flour and salt. Whisk. 
  10. Add the cherries and chocolate chunks and mix. 
  11. Combine the wet and dry mixtures and stir until well mixed.
  12. Pour into the prepared baking tin. 
  13. Bake for 30 to 35 minutes. 
  14. Do not overbake. The brownies should be gooey. 
  15. Allow them to cool in the tin completely. 
  16. Remove from the tin and then cut into squares and enjoy!