Black Forest Brownies

‘Softly studded with kirsch-soaked cherries, with a few toasted hazelnuts for crunch, and a little freshly chopped rosemary for bosky redolence. I propose you pile these up, dust them with icing sugar and stud with birthday candles, to flicker in the festive spirit.’

● 150g dried cherries

● 75ml kirsch (or orange juice)

● 200g unsalted butter, chopped

● 200g dark chocolate (70% cocoa solids), chopped

● 100g dark muscovado sugar

● 225g caster sugar

● 25g cocoa powder

● 4 large eggs, at room temperature, beaten

● 150g plain flour

● 100g toasted hazelnuts, very roughly chopped

● 1tsp finely chopped fresh rosemary

● Icing sugar, to dust

1 Preheat oven to 180°C (160°C fan) mark 4 and line a 23cm square tin with baking parchment. Leave something heavy on it to keep it down while you make the brownies.

2 Put cherries in the smallest pan you have, pour in the kirsch/orange juice and bring to the boil, stirring frequently, then bubble for 1min. Remove from heat and set aside to cool a little.

3 Melt butter in a medium pan over very low heat. Add chocolate, and when it is all but melted into the butter, stir gently with a spatula. Add sugars, ¼tsp fine sea salt and cocoa, stir gently again, and take pan off heat and leave to cool a little.

4 Gradually whisk eggs into the cooled chocolate mixture, until combined. Slowly whisk in flour, until you can’t see it any more. Tip in the steeped cherries, hazelnuts and rosemary, and fold to mix, then scrape into your lined tin.

5 Bake for 25-30min, until top looks a little dry, and edges are beginning to come away from the sides of the tin. Leave to cool in tin on a wire rack, even though they are gorgeous warm; they won’t hold their shape until cold.

6 Dust with icing sugar on serving. And if you put any leftovers (I know) in the fridge, you will be rewarded: fridge-cold, these brownies taste like the most glorious fudge. PER BROWNIE 387cals, 5g protein, 20g fat (10g saturates), 45g carbs (36g total sugars), 2g fibre TO STORE Store in an airtight container at cool room temperature for up to 5 days, or in the fridge for 1 week.

Brownies are, quite simply, the quickest route to a delectable dessert or any-time treat I know