Cherry brownie babycakes

Cherry brownie babycakes

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(6 ratings)

Prep: 25 mins Cook: 20 mins


Makes 12-16
Beautiful individual chocolate brownie cakes with a dollop of softly whipped cream and extra fruit for garnish

Nutrition and extra info

  • Freezable

Nutrition: per babycake (12)

  • kcal346
  • fat21g
  • saturates12g
  • carbs35g
  • sugars28g
  • fibre3g
  • protein4g
  • salt0.5g


  • 175g butter, chopped, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 250g soft light brown sugar
  • 1 tsp vanilla extract
  • 85g plain flour
  • 50g cocoa powder, plus a little extra to serve
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 large eggs, beaten
  • 200g cherry, halved and stoned, plus 12 with stalks attached, to serve (optional)



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • double cream, to serve (optional)


  1. Heat oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment – this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases). Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa, baking powder and a good pinch of salt together in a large bowl.

  2. Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined. Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry. Bake for 18 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream, a dusting of cocoa and extra cherries on top, if you like.

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Comments, questions and tips

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19th Aug, 2014
Made this recipe a couple of times and it's really easy and they are gorgeous with or without the cream.
Frantic Flapjack
24th Jul, 2014
This was a very good brownie recipe but I felt the finished cakes would be nicer if they contained more cherry. They were lovely slightly warmed with Greek yogurt.
Nico_cook's picture
13th Jul, 2014
These babycakes are just delicious and once you've started, you can not stop eating them! Cream is nice to go with, but try also ice cream or custard! I will bake them again!
10th Jul, 2014
These are divine! I made them today and they are truly delicious. I got 20 cakes out of the mixture. It's a really easy recipe to follow. I didn't top them with cream - I had some cream cheese icing left from a carrot cake I made yesterday so topped them with that. Yummy! Will definitely make them again.
10th Jul, 2014
Have just made these, they are cooling down as I type!! They smell gorgeous and can't wait to sink my teeth in to one!! One thing is they made 16 muffin size cakes much more than the recipe suggests.
Felicity Smith
7th Jul, 2014
Great recipe for Chocolate Day. Have you tried using Mortimer Chocolate Powder? Fantastic 70% cocoa solid chocolate, no need to chop. Available at Sainsbury's in the hot chocolate aisle. Download their free recipe book here
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