These are gooey brownies that would make an equally good dessert as cake for tea. If you prefer a dryer brownie, cook for a little longer, if necessary covering the cake-tin with foil.
150g Unsalted Butter
200g 70% Chocolate
100-125g Fresh Cherries (Washed, Stoned and Halved)
250g Caster Sugar
100g Plain Flour
Pre heat the oven to 170c
Melt the chocolate and butter together in a medium size glass bowl. You can either do this over a bain marie, or if you are lazy like me, zap in the microwave on 20 second bursts. Put to one side and allow to cool
Grease and line an 8inch square cake tin
Beat the caster sugar and salt into the chocolate and butter mixture till smooth. I used an electric hand whisk for this - you could do it by hand or in a stand mixer if you prefer
Now beat in the eggs one by one
Add the brandy and mix well
Stir the sifted flour through and mix in half the cherries
Pour the batter into the cake tin then dot the remaining cherries over the top
Put in the pre-heated oven and cook for 30-40 minutes till the top is browned and starting to crack.
Leave to cool in the tin before removing and cutting into squares