Paul A. Young’s cherry syrup brownies
- Published: 26 Nov 21
- Updated: 25 Mar 24
Chocolatier Paul A. Young uses cherry syrup in his brownies recipe, so the cherry flavour is baked right in. Serve with cherries and vanilla ice cream for an easy showstopper dessert.
There’s no such thing as too many brownies. Paul has also created a Christmas brownies recipe for us.
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Makes 8-10 brownies -
Hands-on time 20 min, plus cooling and chilling. Oven time 30 min.
Nutrition
- Calories
- 405kcals
- Fat
- 18.2g (10.5g saturated)
- Protein
- 5.4g
- Carbohydrates
- 54.1g (48.5g sugars)
- Fibre
- 1.5g
- Salt
- 0.1g
delicious. tips
This recipe is also amazing with some of the cherries chopped and gently mixed into the batter before baking – if you do that, give the brownies an extra 5 minutes in the oven.
If you love cherry bakewell, sprinkle flaked almonds over the brownies along with the syrup before baking. The almonds give a fantastic bakewell-tart vibe.
The brownies will keep in an airtight container in the fridge for 3-4 days – or wrap them well and freeze for up to 3 months. Defrost at room temperature.
The brownies will be quite wobbly when you first take them out of the oven but will firm up as they cool. Don’t be tempted to put them back in or they’ll overbake.