Recipe: Cherry and dark chocolate brownies

Try this simple dish baked in a single tray that will feed the whole family.

INGREDIENTS

175 g (6 oz) unsalted butter

175 g (6 oz) dark chocolate

425 g (15 oz) caster sugar

Pinch of sea salt

3 tsp vanilla essence

4 large eggs

175 g (6 oz) plain flour

3 tbsp cocoa powder

200 g (7 oz) full-fat cream cheese

150 g (5½ oz) fresh golden and red cherries, pitted

METHOD

Preheat the oven to 180°C/fan 160°C/gas 4. Oil and line a 30 cm x 20 cm (12 in x 8 in) baking tin with parchment. Melt the butter and chocolate in a bowl over a pan of simmering water. Remove from the heat, cool slightly, then whisk in 375 g (13 oz) of the sugar, salt, vanilla essence and 3 of the eggs. Fold in the flour and cocoa powder. Beat the cream cheese with the remaining egg and sugar until creamy and then randomly drop spoonfuls of each mixture into the prepared tin. Swirl the two mixtures together with a cocktail stick then scatter over the cherries and bake for 40-45 minutes. Transfer to a wire rack to cool before cutting into squares.