Ingredients
- 200g butter, plus extra for greasing
- 225g light soft brown sugar
- 200g golden caster sugar
- 125g cocoa powder
- 100g dark chocolate, broken into chunks
- ¼ tsp salt
- 2 tbsp kirsch or cherry liqueur
- 4 eggs
- 125g self-raising flour
- 250g cherries, stoned, plus extra to serve if you like
TO SERVE (optional)
- 300ml whipping cream
- 2 tbsp kirsch
- 3 tbsp icing sugar, sifted
Directions
- 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.