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Gluten-free Coconut and Cherry Brownie Slice

agosto 26, 2022

Could this be the best brownie recipe ever? Matt Moran brings new Cherry Ripe inspired ingredients together on the quest for the best brownie.


250g unsalted butter, chopped
450g CADBURY Baking Dark Chocolate, chopped
6 eggs, lightly beaten
1/2 cup (70g) coconut sugar
11/2 cups (165g) coconut flour
1/2 cup (50g) Dutch cocoa powder
21/2 cups (310g) cherries, pitted, halved, plus extra cherries to serve
2 cups (180g) desiccated coconut
200ml pure (thin) cream


1.Preheat the oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
2.Place butter and 250g chocolate in a heatproof bowl and set over a pan of simmering water (don’t let bowl touch water), stirring until melted and smooth.
3.Remove from heat and quickly add eggs, sugar, flour, cocoa, 2 cups (250g) cherries and 1 cup (90g) coconut.
4.Stir until combined. Pour batter into prepared pan and gently tap on bench to remove any air bubbles. Bake for 25-30 minutes until the top has started to crack and a skewer inserted into the centre comes out with a few crumbs.
5.Cool in the pan for 20 minutes, then turn out onto a wire rack for a further 20 minutes to cool completely.
6.Meanwhile, place cream in a small saucepan over medium heat and bring to just below boiling point. Place remaining 200g chocolate in a heatproof bowl and pour over the hot cream, stirring until melted and smooth.
7.Set aside to cool for about 20-40 minutes until ganache is room temperature.
8.Place remaining 1/2 cup (60g) cherries and 1 cup (80g) coconut in a bowl, stirring until coconut is tinted pink. Remove the cherries and reserve for another use.
9.To serve, spread ganache over the brownie, scatter with pink coconut and top with the extra cherries.