CHOCOLATE CHERRY BROWNIE

This densely decadent brownie with the added delight of fresh drunken cherries (best soaked overnight) will be a memorable addition to the festive season.

Makes 20 squares

ingredients

2 cup (300g) cherries, stones removed

200ml port

250g butter, cut into pieces

300g dark chocolate, roughly chopped

1 cup Brown sugar

5 eggs

1 tsp Vanilla essence

1 ¾ cups gluten free flour or plain flour

1/3 cup dutch cocoa, more for dusting

Method

Preheat oven 180C

Soak cherries in port for at least 6 hours if possible overnight.

Line deep sided 25-30cm by 18cm tin with greaseproof paper.

Melt butter, sugar and chocolate together over a double boiler.

Lightly whisk eggs in separate bowl and add to the brownie mixture, mix until well combined.

Then add dry ingredients and mix lightly until just combined. Fold through plums and port.

Pour mixture into prepared tin and bake for 20 minutes or until just set. It is important to slightly undercook this as it is meant to be dense rather than cakey.

Cool, and cut into desirable sized pieces and finish with a dusting of cocoa.