Ingredients:
11 tbsp unsalted butter, diced, extra for greasing
6oz (150g) good-quality dark chocolate
1 1⁄4 cups light brown sugar
1 1⁄4 cups all-purpose flour, plus extra for dusting
1 1⁄4 tsp baking powder
1⁄2 tsp salt
3 large eggs
1 tsp pure vanilla extract
1⁄2 cup dried sour cherries
4oz (100g) dark chocolate chunks

Method:
1 Preheat the oven to 350°F (180°C).

2 Grease the pan and dust with flour. Break up the chocolate and place with the butter in a heatproof bowl over simmering water, without touching the water, until just
melted.

3 Remove from the heat, add the sugar, and stir to combine. Cool slightly

4 Sift the flour, baking powder, and salt into a separate bowl. Mix the eggs and vanilla extract into the chocolate mixture.

5 Pour it into the flour and mix together. Be careful not to over-mix.

6 Fold in the cherries and chocolate chunks. Pour the mixture into the pan and bake in the center of the oven for 20–25 minutes.

7 The brownies are ready when the edges are firm, but the middle is soft to the touch.

8 Cool in the pan for 5 minutes. Turn out and cut into squares. Cool further on a wire rack.

9 STORE The brownies will keep in an airtight container for 3 days.

BAKER’S TIP:
The texture of a brownie is very much a matter of personal taste. Some people like them so squishy that they fall apart, others prefer a firmer cake. If you prefer soft brownies, reduce the cooking time slightly.

Sour Cherry and Chocolate Brownies Recipe