These heavenly brownies are quick, easy and totally indulgent. They are perfect at tea-time or equally delicious served with crème fraîche

300g unsalted butter

300g Dark Cooking Chocolate, broken into pieces

5 large eggs

450 g granulated sugar

1 tablespoon vanilla

200 g plain flour

1 teaspoon salt

100g dried cherries

100g stoned, ½ fresh cherries

50g dark chocolate chips



Make sure you use the correct size baking or roasting tin and take care not to overcook them. As a rule, when you start to smell them they are usually close to being done: you are better off removing

Preheat the oven to 180ºC/350ºF/gas mark 4.

Line the baking tin with greaseproof paper or baking parchment.

Melt the butter and chocolate together in a heatproof bowl suspended over a saucepan of barely simmering water.

In another bowl Beat the eggs, sugar and vanilla together until the mixture is thick and creamy and coats the back of a spoon.

Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture.

Sift the flour and salt together, then add them to the mixture, and continue to beat until smooth.

Stir in the dried cherries, cherries, and choc chips. Pour into the roasting tin, ensuring the mixture is evenly distributed in the tin. Bake in the oven for 20–25 minutes or until the whole of the top has formed a light brown crust that has started to crack.

This giant brownie should not wobble, but should remain gooey on the inside. Leave to cool for about 20 minutes before cutting into large squares while still in the pan. The greaseproof paper or baking parchment should peel off easily.

Makes aprox 28