These rich chocolate and cherry brownies are effortless to make. Don’t worry – there’s no need for any stoning of cherries here. I use frozen ones, which makes for the perfect no-fuss treat.
Prep time: 10 minutes | Cooking time: 45 minutes
- 250g butter, plus extra for greasing
- 200g 70 per cent dark chocolate, broken into pieces
- 3 tbsp golden syrup
- 4 eggs
- 300g golden caster sugar
- 200g self-raising flour
- 2 tbsp cocoa powder
- 200g frozen pitted dark cherries
- ice cream, to serve
- tahini, to serve
- Preheat the oven to 180C/ 160C fan/gas mark 4. Butter and line a 25 x 25cm baking tin.
- Put the butter, chocolate and golden syrup into a pan and melt, stirring occasionally, over a low heat.
- Crack the eggs into a mixing bowl and add the sugar. Whisk together for a few minutes, until pale and fluffy.
- Fold in the chocolate mixture then sift in the flour and cocoa powder. Add a pinch of sea salt and fold together. Add 150g of the cherries and mix well.
- Pour the brownie mixture into the tin, making the surface level, and gently push the remaining cherries into the mixture.
- Bake for 35-40 minutes, or until the brownie is pulling away from the sides of the tin and is just set in the middle. A skewer inserted into the centre should still come out with chocolate on it, as these are really gooey. Leave in the tin to cool completely.
- Cut the brownie into squares and top each one with a scoop of ice cream. Drizzle over a little tahini. I love about two teaspoons per serving.