Cherry Port Brownie

Use fresh or frozen pitted cherries and our Cherry Port to make this decadent brownie and sticky port sauce. 

Serve with a side of ice cream.

Recipe developed by Moreish Kitchen

cherry port brownie


1 cup pitted cherries (frozen works fine)

150 ml Suncrest Orchard Cherry Port

1 ½ cups sugar

¾ cup plain flour

2/3 cup cocoa powder

½ cup icing sugar

½ cup chocolate chips

Pinch of salt

2 eggs

½ cup of oil (canola or olive)

2 tbsp. water

½ tsp vanilla


The Brownie:

  • Place the cherries in a small dish and cover with port and leave to macerate for several hours or overnight.
  • Drain the cherries in a sieve, reserve the liquid
  • Preheat oven to 165 degrees Celcius
  • Line a brownie tin with baking paper (approx. 20cm x 20xm dish)
  • In a medium bowl combine the sugar, flour, cocoa, icing sugar, chocolate chips, and salt.
  • In a large bowl whisk the eggs, oil, water, and vanilla.
  • Add the dry mix to the wet ingredients. Stir until just combined – don’t overmix!
  • Pour the batter into the tin (it will be quite thick).
  • Gently poke the cherries in the top of the brownie mix and push down a little so they become a little covered by the mix.
  • Bake for 45 minutes.
  • Remove and cool in the tin.

Cherry Port Sauce:

  • Put the reserved liquid into a small pot
  • Over low heat, reduce the cherry port liquid until it resembles a sauce consistency.  It will get sticky and thick as it cools down.