BLACK FOREST BROWNIES

MAKES 12 BROWNIES INGREDIENTS

■ 50g caster sugar

■ 400g black cherries, pitted and halved (these can be frozen)

■ 1 tablespoon lemon juice

■ 2 tablespoons Kirsch (optional)

■ 1 batch of our original brownie mix:

3 eggs

400g light brown sugar

150g butter

150g dark chocolate, broken into chunks

190g plain flour

3 tablespoons dark cocoa powder

■ 100g milk chocolate chips TO SERVE:

■ chocolate shavings

■ freshly whipped cream

METHOD

Preheat the oven to 170°C. Line a 20 x 20cm baking tin with baking parchment.

Put the sugar, cherries and lemon juice in a heavy-bottomed, medium saucepan. Bring to a simmer over a medium to high heat, then reduce the heat and let the mixture simmer until the sauce is reduced and has a jam-like consistency. Mix in two tablespoons of Kirsch. Set aside to cool. To make the batter for our original brownies, put the eggs and light brown sugar in a large mixing bowl. Whisk until the mixture is light in colour and doubled in volume — this should take about five minutes. Place the butter and dark chocolate in a separate microwave-safe bowl and melt in the microwave for 30second intervals until fully melted. Stir at each interval to prevent the chocolate from scorching. Add the warm melted butter and chocolate to the whisked eggs and continue to whisk until combined.

Sift the flour and cocoa powder together and gently combine with the wet mixture using a spatula. Pour the batter into the prepared tin.

Spoon the cherry mix over the batter then swirl using a knife or skewer.

Bake for 25–30 minutes, or until the sides of the brownies have set, but the centre is still wobbly. When the brownies have cooled completely, remove from the tin in one piece (this should be easily done by lifting the parchment), place on a board and cut into squares.

Serve warm with chocolate shavings and freshly whipped cream.

Store the brownies in an airtight container for up to five days. These can be made in advance and frozen.