White Chocolate, Cherry and Almond Brownies

The sweet glace cherries that stud this blonde brownie turn a dessert favourite into a Christmas treat.

  • SERVES 18
  • PREP TIME 20mins
  • COOK TIME 50mins


1 x 200g pkt white cooking chocolate, coarsely chopped
125g butter
2 x 100g pkts red glace cherries, halved
190g (1 1/4 cups) plain flour
215g (1 cup) caster sugar
2 eggs, lightly whisked
70g flaked almonds


1. Preheat oven to 160°C. Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper, allowing sides to overhang.

2. Place chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside to cool slightly.

3. Stir the glace cherry, flour, sugar and egg into the chocolate mixture until well combined. Spoon into the prepared pan. Use the back of a spoon to smooth the surface. Sprinkle with the almonds.

4. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

5. Cut the brownie into squares