Recipe: Cherry and dark chocolate brownies
Try this simple dish baked in a single tray that will feed the whole family.
175 g (6 oz) unsalted butter
175 g (6 oz) dark chocolate
425 g (15 oz) caster sugar
Pinch of sea salt
3 tsp vanilla essence
4 large eggs
175 g (6 oz) plain flour
3 tbsp cocoa powder
200 g (7 oz) full-fat cream cheese
150 g (5½ oz) fresh golden and red cherries, pitted
Preheat the oven to 180°C/fan 160°C/gas 4. Oil and line a 30 cm x 20 cm (12 in x 8 in) baking tin with parchment. Melt the butter and chocolate in a bowl over a pan of simmering water. Remove from the heat, cool slightly, then whisk in 375 g (13 oz) of the sugar, salt, vanilla essence and 3 of the eggs. Fold in the flour and cocoa powder. Beat the cream cheese with the remaining egg and sugar until creamy and then randomly drop spoonfuls of each mixture into the prepared tin. Swirl the two mixtures together with a cocktail stick then scatter over the cherries and bake for 40-45 minutes. Transfer to a wire rack to cool before cutting into squares.
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