Ingredients

• 200g/7oz butter
• plus extra for greasing
• 175g/6oz caster sugar
• 175g/6oz soft light brown sugar
• 4 large free-range eggs
• 100g/3½oz plain flour
• 50g/1¾oz cocoa powder
• 125g/4½oz plain dark chocolate
• 125g/4½oz white chocolate
• 100g/3½oz shelled pecan nuts (or walnuts)
• 70g/2½oz packet dried sour cherries

Directions

• Preheat the oven to 190C/170C (fan)/Gas 5. Lightly butter a 20x30cm/8x12in rectangle brownie or tray bake tin and line the base and sides with a large sheet of baking parchment.
• Put the butter in a medium saucepan and place over a very low heat until only just melted. Remove the butter from the heat and stir in the sugars until well combined. Whisk the eggs in a large bowl until smooth and slowly pour the butter and sugar mixture on top
• stirring constantly until well combined.
• Put the flour and cocoa powder in a sieve and sift on top of the egg and butter mixture. Beat hard with a wooden spoon until smooth. Leave to cool for 10 minutes. (This will prevent the chocolate chunks melting too quickly when they are added to the batter.)
• Put all the chocolate on a board and cut into chunky pieces with a large knife. You want the chunks to be around 1.5cm/¾in. Break the pecan nuts or walnuts in half. Stir the chocolate pieces
• cherries and nuts into the cake batter. Pour into the prepared tin and spread to all the corners with a rubber spatula or the back of a spoon.
• Bake the brownie in the centre of the oven for 25-30 minutes
• or until the mixture is crusty on the surface and lightly cooked inside. Do not allow it to overcook as the cake will become spongy rather than gooey in the centre.
• Remove from the oven and leave to cool for 5-10 minutes. Take out of the tin and transfer to a board. Cut into squares or rectangles to serve warm or leave to cool completely if serving cold. This brownie should keep well for 3-4 days if well wrapped with foil – but we doubt it will last that long!