Cherry Curd Chocolate Brownies

Name: Cherry Curd Chocolate Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10-12
Ingredients: 125g (1 cup) plain gluten free flour; 30g (¼ cup) cocoa powder; ¼ tsp fine salt; 170g (¾ cup) unsalted butter; 200g (1 cup) dark brown sugar; 100g (½ cup) white sugar; 200g (7 oz) dark chocolate (at least 60% cocoa), chopped; 3 large eggs (room temperature); 1 tsp vanilla extract; Cherry curd 200g: 120 g for swirling inside - 80 g (about ⅓ cup) for topping after baking; 80 g (½ cup) chopped dark chocolate or chocolate chips; Handful of chopped walnuts or pecans; Fresh or frozen cherries (about ½ cup), lightly dried if frozen

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Servings

10-12

Prep Time

10 minutes

Cook Time

28-35 minutes

Ingredients

125g (1 cup) plain gluten free flour
30g (¼ cup) cocoa powder
¼ tsp fine salt
170g (¾ cup) unsalted butter
200g (1 cup) dark brown sugar
100g (½ cup) white sugar
200g (7 oz) dark chocolate (at least 60% cocoa), chopped
3 large eggs (room temperature)
1 tsp vanilla extract
Cherry curd 200g: 120 g for swirling inside - 80 g (about ⅓ cup) for topping after baking

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80 g (½ cup) chopped dark chocolate or chocolate chips
Handful of chopped walnuts or pecans
Fresh or frozen cherries (about ½ cup), lightly dried if frozen

Directions

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Preheat oven to 175°C / 350°F.
Line an 8×8 baking tin with baking parchment.

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In a heatproof bowl, melt butter and dark chocolate together (microwave in 20-second bursts or use a bain-marie).
Stir until smooth and glossy. Let cool for 3–5 minutes.

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Whisk in brown sugar and white sugar.
Beat in eggs one at a time, whisking well after each addition (this creates a shiny, crackly top).
Add vanilla.

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Sift in flour, cocoa powder, and salt.
Fold gently just until no streaks remain. Fold in extra chocolate/cherries/nuts if using.
Swirl in cherry curd
Pour half the brownie batter into the tin.
Spoon half of the cherry curd (about 120 g) in dollops across the surface.
Add the remaining batter and repeat with more dollops of cherry curd.
Use a knife or skewer to swirl gently — don’t overmix, you want visible ribbons.

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Bake for 28–35 minutes until the edges are set but the centre is still a little fudgy and a toothpick comes out with sticky crumbs.

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Cool completely in the tin.
Spread the remaining 80 g cherry curd thinly over the top like a glaze or dollops generously on top.
Optional: chill 30 minutes before slicing for clean squares.