Sweet, soft and little chewy these Cherry Ripe Brownie Bites are little jewels of cherry and coconut on chocolate brownie. Oh, and smothered in melted dark chocolate too.
Don’t these look like little chocolate and cherry jewels? So cute and sweet and I totally adore these Cherry Ripe Brownie Bites.
This recipe began as an idea for cherry ripe fudge but as so often happens, the idea evolved and I’ve ended up with something equally as yummy but so so pretty too.
So are you a cherry ripe fan? Are you a coconut fan? I am both. I could have just made a homemade cherry ripe bar but I just thought a chocolate brownie on the bottom would take these Cherry Ripe Brownie Bites over the edge and it did.
Your teeth first crunch through that chocolate topping, then through a soft and moist cherry coconut layer and finally through dense but soft chocolate brownie.
Mm mmm mmmmmmm.
A simple brownie recipe
The base is just a super simple brownie recipe that I love using lately because it has both flavour and the bonus of being quick to make. In fact, I used the same brownie in this Cookie Crust Brownie Pie and these Chocolate Hazelnut Brownies use an adaptation of this recipe too.
The cherry layer is really easy to put together with just a handful of ingredients. You basically just mix everything together then press it over the brownie base then leave it in the fridge to set.
Little and perfect
I cut these brownie bites small. You’ll get 25 out of an 8×8 inch square baking tin. That makes them just a couple of bites of Cherry Ripe Brownie Bites perfection.
You could stop at one but really, why would you. They’re just little and perfect for having a second and third and …..
Tips and tricks
- When making the cherry coconut layer, slightly damp hands will help you to press it down firmly over the base without leaving your hands a sticky mess.
- The cherry coconut layer does not set firmly. It stays quite soft but does hold its shape. Cut the cherry ripe topped chocolate brownies before coating them with melted chocolate individually.
- When melting chocolate, you can do this in a bowl over a pan of simmering water or in the microwave. If you choose the microwave you must be careful not to overheat the chocolate. Just nuke for 30 seconds at a time and stir well between each one as stirring will also help to melt it. I also keep a little chocolate aside and put it into the melted chocolate as this cools it a little quicker and also gives a slightly crisper chocolate at the end.
Have you tried this recipe?
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For the Brownie
- 95 g (3/4 cup) plain (AP) flour
- 1/4 teaspoon baking powder
- 35 g (1/3 cup) dutch processed cocoa
- 1/4 teaspoon salt
- 100 g (1 cup) white sugar
- 100 g (1 cup) packed dark brown sugar
- 113 g (1/2 cup / 1 stick) unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
For the cherry coconut layer
- 400 g glacé cherries
- 2 cups coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup icing (powdered / confectioners) sugar
- Red food colour - (optional)
- 150 g dark chocolate
- Coconut flakes
For the brownie
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 square baking tin with baking paper
- In a large bowl sift together the flour, baking powder, cocoa and salt. Add both sugars and mix well to combine.
- Add the melted butter and mix through, then add the eggs and vanilla and mix until well combined.
- Pour over the cookie base and bake for 30 minutes until just cooked. Allow to cool in the tin.
- Once cool, you can make the cherry ripe layer.
For the cherry coconut layer
- Finely mince the cherries using a food processor or large knife. Mix together the cherries, coconut, sweetened condensed milk, icing sugar and colour (if using). Mix well.
- Spread the mixture over the cooled brownie and gently press down with damp hands to level it out. Place in the fridge to set for around 1 hour.
- Cut into 25 squares and sit back in the fridge until ready to coat in chocolate
- Melt the chocolate in 30 second increments in the microwave, stirring well between each so that it doesn’t overheat.
- Pour the chocolate over the brownie bites, then sit them on a rack over a sheet of baking paper to catch the drips. Once the chocolate has stopped running, move them onto a plate and place in the fridge until set.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- 4For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).