Chocolate Cherry Brownie Traybake

20 x 25cm/8 x 10″ baking tray and mixing bowl

CHOCOLATE CHERRY BROWNIE
75g plain chocolate
75g butter
2 eggs
150g caster sugar
75g Doves Farm Organic Self Raising White Flour
100g dried sour or glacé cherries
butter, for baking tray

CHOCOLATE TOPPING
75g plain chocolate
25g butter
25g icing sugar
fresh or glacé cherries

180°C, Fan 160°C, 350°F, Gas 4

Chocolate Cherry Brownie

1. Pre-heat the oven.
2. Rub some butter around the inside of a 20 x 25cm/8 x 10″ baking tray or insert a baking liner.
3. Break the chocolate into a bowl.
4. Chop the butter into cubes and add them to the bowl.
5. Gently melt the chocolate and butter together.
6. Break the eggs into a mixing bowl, add the sugar and beat until light and fluffy.
7. Tip the melted chocolate and butter into the bowl and stir to combine.
8. Add the flour and beat together well.
9. Stir in the dried or glacé cherries.
10. Pour the mixture into the prepared baking tray, spreading it out to the edges.
11. Bake for 20-25 minutes depending on how soft and squidgy you want the brownies to be.
12. Leave to cool.

Chocolate Topping

1. Break the chocolate into a bowl and melt gently.
2. Sieve the icing sugar into a bowl.
3. Chop the butter into cubes, put them into a mixing bowl and beat until smooth and light.
4. Add the icing sugar a spoon at a time, beating after each addition.
5. Tip the melted chocolate into the bowl and stir to combine.
6. Pour onto the cold brownie, spreading the topping out to the corners.
7. Slice the brownie into 12-15 portions and place a cherry on each.
8. Leave in the tin until set.
9. If required slice the brownie again before removing from the tray.