Ingredients

• 350g/12oz dark chocolate (minimum 55% cocoa solids)
• 250g/9oz unsalted butter
• plus extra for greasing
• 3 large free-range eggs
• 250g/9oz dark soft brown sugar
• 110g/4oz plain flour
• 1 tsp baking powder
• 150g/5½oz fresh cherries
• cut in half
• stones removed
• 150g/5½oz white chocolate
• roughly chopped
• 1-2 tbsp cocoa powder
• for dusting

Directions

• Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper.
• Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined
• stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes).
• Meanwhile
• whisk the eggs with the sugar in a large bowl until thick
• pale and creamy.
• Whisk the cooled chocolate mixture into the egg mixture
• then gently fold in the flour
• baking powder and half the cherries until just combined.
• Spoon the brownie mixture into the prepared tin
• then scatter over the white chocolate and the remaining cherries.
• Bake the brownies in the oven for 25-30 minutes
• or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin
• on a wire rack.
• To serve
• dust the brownies with cocoa powder
• then cut into squares and remove from the tin.