Method
1. Grease a 20 x 30cm tin and line with baking paper. Preheat the oven to 170°C / fan 150°C / gas 3.2. Place the butter, sugars, cocoa powder and chocolate in a large saucepan and melt gently, stirring occasionally. Remove from the heat and allow to cool for 5 minutes.
3. Mix in 2 tbsp of reserved cherry juice then beat in the eggs until smooth. Stir through the flour and cherries, then pour into the tin and bake for 30 minutes.
4. Once the brownies have a crisp top and slight wobble in the centre, remove from the oven and allow to cool completely.
5. To serve, whisk the cream with the reserved cherry juice and icing sugar until it forms soft peaks.
6. Dust the brownies with a little icing sugar and serve with some cream and extra cherries.
Tip
This recipe is also delicious served with ice cream.Ingredients
• 200g butter, plus extra for greasing
• 225g light soft brown sugar
• 220g golden caster sugar
• 125g cocoa powder
• 100g dark chocolate, broken into chunks
• 250g Opies Black Cherries with Luxardo® Kirsch, cherry juice reserved
• 4 eggs
• 125g self-raising flour
• 300ml whipping cream
• 3 tbsp icing sugar, sifted
• Extra cherries, for decoration
