Melted unsalted butter, for greasing
200g block dark chocolate, chopped
150g unsalted butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
1 cup plain flour
2 tablespoons Dutch processed cocoa powder
½ teaspoon baking powder
670g jar pitted sour morello cherries
2 x 30g bars Flake chocolate
Vanilla ice-cream, to serve
1 tablespoon cornflour
¼ cup caster sugar
2 teaspoons vanilla essence
Grease a medium ovenproof frying pan (26cm in diameter) with butter.
Combine chocolate and butter in a large saucepan over a medium to low heat. Stir until smooth. Transfer to a large bowl. Cool for 15 minutes.
Stir sugar into chocolate mixture. Add eggs. Whisk until combined. Add combined sifted flour, cocoa and baking powder. Stir until smooth.
Drain cherries, reserving juice. Set aside 1 cup cherries. Stir remaining cherries into brownie mixture. Pour into prepared pan. Smooth top. Scatter over the 1 cup cherries.
Break each Flake into four equal pieces. Gently press into the top of brownie mixture.
Cook in a moderately slow oven (160C) for about 40 minutes, or until firm to touch. Remove. Stand in pan for 10 minutes.
To make cherry sauce, blend ¼ cup of the reserved juice with cornflour in a small saucepan until smooth. Add sugar, vanilla and remaining juice. Stir over a medium heat until sugar is dissolved. Bring to boil, stirring for about 2 minutes, or until slightly thickened.
Serve scoops of warm brownie with ice-cream. Drizzle with some of the warm sauce. Serve with remaining sauce.
TIP! Cherries are available from major supermarkets. If you prefer, brownie can made up to several hours ahead. Stand in pan at room temperature. Serve brownie with ice-cream and warm sauce.