Cherry cheesecake brownies

Frozen cherries make these Black Forest-style brownies an all-year treat. The hit of creamy cheesecake, make a truly indulgent treat with a cup of tea or coffee. They hold together well so are very transportable. You need these in your life.

Makes: 20bars Preparation: 30 mins Cooking: 35-40 mins

INGREDIENTS:

185g unsalted butter, softened, plus extra for greasing

185g plain chocolate, broken into pieces 200g caster sugar 4 large eggs 115g plain flour A pinch of salt

For the cheesecake topping:

250g soft cheese

1 large egg

50g sugar

250g frozen pitted, sweet cherries, defrosted

METHOD:

Heat oven to 180°C (160°C fan) and line a 20 x 30cm baking tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a saucepan of simmering water. Allow to cool slightly.

Whisk the eggs and sugar together with electric beaters or in a stand mixer for about five minutes until pale, light and fluffy. Whisk in the melted chocolate mixture and finally fold in the flour and a pinch of salt.

In a separate bowl, beat the soft cheese with the remaining 50g caster sugar and 1 egg, until smooth. Drop alternate spoons of each mixture into the prepared baking tin. Using a spoon, swirl together to create a marbled effect. Scatter with the cherries and bake for 30-35 minutes. Cool on a wire rack.

When cool, cut into squares.