175 g butter, chopped, plus extra for greasing
200 g dark chocolate, chopped
250 g soft light brown sugar
1 tsp vanilla extract
85 g plain flour
50 g cocoa powder, plus extra to serve
¼ tsp baking powder
3 large eggs, beaten
200 g cherries, halved, plus 12 with stalks attached, to serve (optional)
Double cream, to serve (optional)
- Heat oven to 180C/160C fan. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking paper – 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.