Rich Silk Cherry Brownies: How to Get That Perfect Fudgy Texture

This isn’t your average brownie recipe – this is full-blown dessert drama. Imagine biting into a dense, fudgy brownie with a rich cocoa base, only to hit a sweet-tart layer of cherry preserves that cuts right through the richness. Just when you think it can't get better, the final act hits: a velvety ganache made from melted Dairy Milk Silk, the smoothest of them all. It’s gooey, glossy, and just a little over the top – in the best way possible. These brownies are made for people who think desserts should be a little indulgent, a little messy, and completely unforgettable.

Dairy Milk Silk cherry brownies

Ingredients:

For the Brownies:

• 1 ½ cups all-purpose flour
• ⅓ cup Cadbury cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• 2 cups granulated sugar
• ¾ cup (1 ½ sticks) butter, room temperature
• 2 tsp vanilla extract

For the Topping:

• ½ cup seedless cherry preserves
• 6 ounces Cadbury Dairy Milk Silk chocolate, chopped
• ½ cup heavy whipping cream

Method:

Making the Brownies

1. Preheat the oven to 180°C and ready a 9×13-inch baking dish with non-stick spray, butter, or line it with parchment paper.
2. Take a big bowl, add flour, cocoa powder, baking powder, and salt. Whisk the dry ingredients until they are fully mixed.
3. Prepare the bowl of a stand mixer, or take a big bowl with a hand-held mixer. Add the eggs, sugar, butter, and vanilla and beat them until light and fluffy.
4. Switch off the mixer, and in parts add the flour mixture. Turn the mixer on low speed and mix until ingredients are well combined. Then add more flour and mix until combined.
5. Your brownie batter is ready, pour it into the prepared baking dish and bake for 30-35 minutes. The brownies are done when a toothpick inserted comes out with some moist crumbs, not wet batter.
6. Remove from the oven and transfer to a wire rack to cool.

Making the Brownie Topping

1. Once the brownies are slightly cool, but still warm to the touch, spread the cherry preserves over them using a spatula or the back of a spoon.
2. Next, to make the chocolate ganache, add the whipping cream to a saucepan and bring it to a boil. Once it starts boiling, remove it from the heat and let it cool.
3. Add the chopped Cadbury Dairy Milk Silk chocolate into a heatproof bowl, and pour the hot cream over it. Let it stand for a bit and slowly stir until all is melted.
4. Pour the warm chocolate ganache over the brownie, over the cherry preserves layer, covering as much of the surface as possible.
5. Refrigerate the brownies for 1-2 hours for the ganache to set. Serve them warm by reheating them briefly in a heated oven or microwave.

Tips & Tricks:

• Cold eggs or butter straight from the fridge can cause the batter to curdle or mix unevenly. Letting your eggs and butter sit out for about 30–45 minutes before baking ensures a smoother batter and better mouthfeel in the finished brownies.
• Cocoa powder tends to clump, so be sure to whisk your flour, cocoa powder, baking powder, and salt together until completely combined. This step ensures the cocoa is evenly distributed, giving you a rich, uniform chocolate flavor in every bite.
• Don’t rush this step, it’s what gives the brownies a slightly lighter, fudgy crumb instead of being overly dense. Beat the mixture for at least 3-4 minutes until pale and airy. This also helps dissolve the sugar for a smoother brownie.
• Once the wet mixture is fluffy, add the dry ingredients in parts and mix on low speed (or by hand with a spatula). Overmixing can lead to tough brownies, so stop as soon as you no longer see streaks of flour.
• Brownies continue to cook as they cool, so take them out when the edges are set but the center is still soft. A toothpick inserted in the center should come out with moist crumbs – no wet batter, but not completely clean either.
• The warmth of the brownies will soften the cherry preserves, making them easier to spread and helping the flavor meld into the top layer of the brownie. It creates a subtle jammy glaze that pairs beautifully with the rich chocolate.
• Dairy Milk Silk is already creamy and smooth, but make sure to chop it finely before adding the hot cream. This ensures it melts evenly and forms a glossy, luxurious ganache without graininess.
• Pop the brownies into the fridge for at least an hour after pouring on the ganache. This allows the topping to firm up, making it easier to cut clean, beautiful squares without smudging the layers.
• For perfect presentation, cut the brownies straight from the fridge. But for the best taste and mouthfeel, let the brownie come to room temperature or warm it slightly in the microwave before serving. The ganache softens, the cherry layer comes alive, and the brownie becomes decadently gooey.
• If you like a bit of crunch, consider folding in chopped toasted walnuts, hazelnuts, or dark chocolate chunks into the batter. It adds contrast and makes each bite more interesting.