- butter 200g, plus extra for greasing
- light soft brown sugar 225g
- golden caster sugar 200g
- cocoa powder 125g
- dark chocolate 100g, broken into chunks
- salt ¼ tsp
- kirsch or cherry liqueur 2 tbsp
- eggs 4
- self-raising flour 125g
- cherries stoned, plus extra to serve if you like
- whipping cream 300ml
- kirsch 2 tbsp
- icing sugar 3 tbsp, sifted
Heat the oven to 170C/fan 150C/gas 3. Butter a 20 x 30cm baking tin and line with baking parchment. Put the butter, sugars, cocoa powder and chocolate in a big saucepan together and melt together gently, stirring occasionally.
When everything is melted and smooth, remove from the heat for 5 minutes, then, using a wooden spoon, beat in the salt, kirsch and eggs until smooth again. Stir through the flour and cherries, then scrape into the prepared tin and bake for 30 minutes.
While the brownies are baking, prepare a roasting tin of iced water that will fit the brownie tin inside it. When the brownies have a crisp top and only a slight wobble to the centre still, lift the tin from the oven into the water bath – this will keep the centre soft, but set. Cool completely in the water.
To serve, whisk the whipping cream with more kirsch and icing sugar until softly peaked. Dust the brownies with a little more icing sugar and cocoa if you like, and add a dollop of kirsch cream with extra fresh cherries.
- kcals 257
- fat 12.7g
- saturates 7.4g
- carbs 30g
- fibre 1.8g
- protein 3.8g
- salt 0.5g