These were lovely, it was a recipe I was testing, now I’m not much of a chocolate or brownie fan but I have to say I did have more than 1…..lol!

Makes 18

375g cubed unsalted butter

300g Dark Chocolate, I used 70%

375g Caster Sugar

75g cocoa powder

6 large eggs

100 g plain flour

200g cherries in kirsch, drained, chopped

Cherry Syrup from jar (8-10 tbsps)

Icing sugar to decorate and finish

1. Preheat oven to fan 160 deg. Line a baking tin with baking sheet and grease. Approx 33 x 23 x 2cm tin
2. In a large pan, melt the butter and chocolate over a low heat, stirring occasionally, until smooth. Remove from the heat and leave to cool for 2 minutes. If you have Induction hob, put on at level 1.                                                                                           
3. Beat the eggs and sugar together until pale.                                                             
4. Slowly pour the melted butter & chocolate into the egg mixture, stiring all the time.   
5. Fold in the flour & cocoa, then add the cherries and 5 tbsps of the cherry syrup.
6. Pour the mixture into your baking tin and bake for about 35 minutes or until you get a light wobble in the middle.                                                                            
7. Remove from oven and drizzle remaining syrup over the brownie and allow to cool for 10 minutes. Then place in a freezer for 1/2 hour to allow to set.
8. Slice up into squares and sprinkle with icing sugar to finish, then just devour! Yummy!