- 175g butter, chopped, plus extra for greasing
- 200g dark chocolate, chopped
- 250g soft light brown sugar
- 1 tsp vanilla extract
- 85g plain flour
- 50g cocoa powder, plus a little extra to serve
- ¼ tsp baking powder
- 3 large egg, beaten
- 200g cherry,halved and stoned, plus 12 with stalks attached, to serve
- double cream, to serve
- Heat oven to 180C/160C fan/gas 4.
- Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment – this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases).
- Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water.
- Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa,
- baking powder and a good pinch of salt together in a large bowl.
- Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined.
- Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry.
- Bake for 18 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream,
- a dusting of cocoa and extra cherries on top, if you like.