Search recipes form


Search recipes form


Seriously Good Chocolate-Frosted Black Forest Brownies by Super Golden Bakes


200g | 7oz Heinz [Seriously] Good Mayonnaise

200g | 7oz good quality dark chocolate, chopped small

300g |10.5oz soft light brown sugar (make sure it's free of lumps)

125g | 4.4oz plain (all purpose) flour

100g | 3.5oz candied cherries, halved

60g | 2oz cocoa powder

2 large eggs

2-3 tbsp cherry brandy (optional)


For the glaze

100g | 3.5oz dark chocolate, chopped small

100ml | 3.4fl oz double cream

2 tbsp runny honey

Extra shaved chocolate to decorate, optional

  • Serves: 30 big squares or 50-60 small cubes


1. Preheat the oven to 180C | 350F. Line a 18cm (7in) square brownie pan with baking paper, letting it hang over the edges. 

2. Place the chopped chocolate in a bowl and set over a saucepan of barely simmering water. Make sure the bottom of the bowl is not touching the water. Allow the chocolate to slowly melt, stirring it from time to time. Set aside. 

3. Put the eggs and sugar in large bowl and whisk vigorously until frothy.

4. Whisk the mayonnaise and cherry brandy into the eggs and then add to the melted chocolate. Mix together until smooth.

5. Sift the flour and cocoa into the chocolate and mix together until the batter is smooth. Fold in the chopped cherries.

6. Pour the batter into the prepared tin and bake for 28-30 minutes. Leave to cool completely in the tin then lift out using the baking paper. 

7. Put the chocolate for the glaze into a bowl. Put the cream and honey into a small pot and heat until small bubbles appear around the edge of the pot - do not allow to boil. Pour over the chocolate, leave to stand for 2 minutes, then use a balloon whisk to slowly stir until the chocolate is completely melted, glossy and smooth.

8. Spread the chocolate glaze over the cooled brownies and top with chocolate shavings (use a potato peeler on a bar of chocolate to create those or use store-bought).  Set aside until the glaze is set and then carefully slice into small cubes.