ANGOSTURA® aromatic bitters Cherry Brownies With Cherry Eton Mess
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  • 400g Pitted cherries
  • 150g Icing sugar
  • 1 tbsp ANGOSTURA® aromatic bitters


  • 300g 70% cocoa solid dark chocolate
  • 250g Butter
  • 4 Eggs
  • 200g Caster sugar
  • 150g Light brown sugar
  • 1 Vanilla pod
  • 120g Flour
  • ½ tsp Baking powder
  • 25g Cocoa
  • 1 pinch Salt

To Finish:

  • 12 Meringue nests, broken into small pieces
  • 300ml Thickened cream
  • 2 tbsp Icing sugar
  • 1 Vanilla pod
  • 125g Greek yoghurt


  • Soak cherries in ANGOSTURA® aromatic bitters for 2 hours and set aside
  • Chop 100g chocolate and set aside
  • Melt 200g chocolate with 250g butter, and let cool
  • Whisk the eggs, sugar and vanilla for 5 minutes until light and fluffy
  • Sift the flour, cocoa, baking powder and salt
  • Gently fold the mixtures together
  • Add both the melted and chopped chocolate, half the cherries and a little of the juice from the cherries
  • Spoon mixture into a greased, lined 23x32cm baking tin
  • Bake for 35 minutes at 180ºC, let brownie cool
  • Whip the cream with vanilla and icing sugar, fold in the yoghurt and add the meringue pieces and remaining cherries
  • Serve a square of brownie with a big dollop of delicious mess

Serves 6

Angostura Aromatic Bitters