Preparation Notes: plus 30 min cooling and 1hr setting
Yields: 12
Prep Time: 20 mins
Process Time: 50 mins
Total Time: 1 hour 10 mins
unsalted butter, plus extra for greasing
70% cocoa solid plain chocolate
caster sugar
vanilla essence
medium eggs
plain flour
baking powder
glacé cherries, halved
70% cocoa solid plain chocolate
Kirsch
double cream
icing sugar and cocoa powder, mixed, to dust
Grease and baseline an 18cm (7in) square cake tin, 5cm (2in) deep. Place butter and chocolate in a bowl and set over a pan of simmering water. Allow chocolate to melt; don't stir. Remove from heat and stir until smooth. Allow to cool.
Whisk the sugar, vanilla essence and eggs until thick, pale and frothy. Stir the chocolate into the egg mixture. Sift the flour and baking powder together and lightly fold into the mixture with the glacé cherries. Pour the mixture into the tin. Bake at 180°C (170°C fan oven) mark 4 for 40min or until just set. Cool slightly in the tin before icing.
To make the icing, place the chocolate and Kirsch in a heatproof bowl over a pan of simmering water. Once melted add the cream and 4tbsp water and stir well. Pour over the brownie and leave to set.
Cut the brownie into squares, dust with icing sugar and cocoa powder. Serve with double cream.
Freeze ahead: Complete up to the end of step 3, cover and leave in a cool place for up to one day. To use: Complete the recipe.
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Freeze ahead
Complete up to the end of step 2, remove from the tin, wrap and freeze.
To use: Thaw at cool room temperature for about 5hr. Complete the recipe.