200g unsalted butter, chopped
1 cup caster sugar
200g block dark cooking chocolate, chopped
2 tblsps brandy
1/2 cup self-raising flour
1/3 cup plain flour
1/3 cup cocoa powder
415g can stoneless black cherries in syrup, drained
Vanilla ice-cream, to serve
3/4 cup pure cream
200g block milk cooking chocolate, finely chopped
Grease two 6-hole silicone muffin trays (½-cup capacity). Place on a large oven tray.
Combine butter, sugar, chocolate and brandy in a large saucepan. Stir over a low heat until chocolate is melted and mixture is smooth. Transfer to a large bowl. Stand for 10 minutes.
Whisk eggs into chocolate mixture. Add combined sifted flours and cocoa. Whisk until smooth. Divide evenly among prepared holes. Top with cherries.
Cook in a moderately slow oven (160C) for about 30 minutes, or until just set and firm in the centre when lightly touched. Remove. Stand in trays for 15 minutes.
Meanwhile, make sauce. Heat cream in a small saucepan until hot. Remove from heat. Add chocolate. Whisk until melted.
Serve warm brownies topped with warm sauce. Serve with ice-cream.