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.
5 from 3 votes

Cherry Ripe Brownie Bites

Prep Time: 20 minutes
Cook Time: 30 minutes
Setting time: 1 hour
Total Time: 50 minutes
Servings: 25 serves
Calories: 180kcal
Author: Marie Roffey
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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.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Various
Keyword: brownie bites, cherry ripe brownie

Ingredients

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)

To top

  • 150 g dark chocolate
  • Coconut flakes

Instructions

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

To finish

  • 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.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  2. 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).