Makes 12 pieces
*350g dark chocolate (55–60% cocoa solids)
*250g unsalted butter
*3 large eggs
*250g dark soft brown sugar
*110g plain flour
*1 teaspoon baking powder
*150g fresh cherries, stoned and halved
*150g white chocolate, roughly chopped
*1–2 tablespoons cocoa powder, for dusting
1. Preheat the oven to 170°C/325°F/gas mark 3. Grease and line a 30 x 23cm traybake or roasting tin.
2. Put the dark chocolate and butter into a saucepan and heat until melted, stirring so that it doesn’t get too hot, then remove from the heat and cool.
3. Crack the eggs into a kitchen mixer or a large bowl, then add the sugar and whisk until thickened and paler in colour. Whisk in the cooled chocolate mixture, then gently fold in the flour, baking powder and half the cherries. Spoon into the prepared tin, and scatter the remaining cherries and the white chocolate over the top.
4. Bake for 30–35 minutes, or until the surface is set. The brownie will be cooked when a skewer inserted into the middle comes out with just a little mixture sticking to it.
5. Place on a wire rack to cool completely in the tin before removing, dusting with cocoa powder and cutting into squares.
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More Home Comforts by James Martin (Quadrille £20) Photography: Peter Cassidy