200 g butter, plus extra for greasing
225 g light soft brown sugar
200 g golden caster sugar
125 g cocoa powder
100 g dark chocolate, broken into chunks
¼ tsp salt
2 tbsp Kirsch or cherry liqueur
125 g self-raising flour
250 g cherries, stoned, plus extra to serve if you like
To serve (optional)
300 ml whipping cream
2 tbsp kirsch or cherry liqueur
3 tbsp icing sugar, sifted
- Heat the oven to 170C/fan 150C. Butter a 20 × 30cm baking tin and line with baking parchment. Put the butter, sugars, cocoa powder and chocolate in a big saucepan together and melt together gently, stirring occasionally.
- When everything is melted and smooth, remove from the heat for 5 minutes, then, using a wooden spoon, beat in the salt, kirsch and eggs until smooth again. Stir through the flour and cherries, then scrape into the prepared tin and bake for 30 minutes.
- While the brownies are baking, prepare a roasting tin of iced water that will fit the brownie tin inside it. When the brownies have a crisp top and only a slight wobble to the centre still, lift the tin from the oven into the water bath – this will keep the centre soft, but set. Cool completely in the water.
- To serve, whisk the whipping cream with more kirsch and icing sugar until softly peaked. Dust the brownies with a little more icing sugar and cocoa if you like, and add a dollop of kirsch cream with extra fresh cherries.