Rich, fudgy and packed with unexpected wild flavours, these Wild Cherry, Pepper Dulse & Chocolate Brownies combine dark chocolate and sweet-tart wild cherries with the subtle savoury depth of seaweed. Finished with a sprinkle of pepper dulse and flaky sea salt, they’re a deliciously indulgent treat that brings together woodland and coast in every bite. 🍒🍫🌊

INGREDIENTS

• 200 g dark chocolate, chopped
• 150 g butter
• 200 g caster sugar
• 3 large eggs
• 100 g all-purpose flour
• 1 teaspoon vanilla extract
• 100g frozen/fresh or dried wild cherries, roughly chopped
• 1 tablespoon dried dulse 
• Flaky sea salt and dried pepper dulse for sprinkling

INSTRUCTIONS

1. Preheat your oven to 175°C (350°F) and line an 8-inch square baking pan with parchment.
2. Melt the dark chocolate and butter together in a heatproof bowl, stirring until smooth. (I utilise the preheating oven to do this)
3. Whisk in the sugar, then the eggs, one at a time, followed by the vanilla extract.
4. Sift in the flour and cocoa powder, and fold gently until just combined.
5. Stir in the chopped wild cherries and dulse.
6. Pour the batter into the prepared pan, spreading evenly.
7. Bake for 20–22 minutes until set but still fudgy in the middle.
8. Sprinkle a touch of flaky sea salt & Dried Pepper Dulse on top while still warm.
9. Cool completely in the pan, then slice and enjoy