These brownies have a good shelf life and can be frozen. But in our house they rarely last that long!
Makes about 36 small brownies, 24 larger ones. This is quite a large batch. You can make smaller quantities by reducing the amounts. Best to do this according to the area of your baking tin. This recipe is for 30cm square tin (=12” by 12”).
120g dark chocolate (preferably about 70% cocoa solids) broken or chopped into small pieces.
250g unsalted butter
500g dark brown sugar
180g Self raising flour
200g chopped glacé cherries
Heat the oven to gas mark 4 = 180C = 350F
Grease and line (with greaseproof paper) a tray with an area of about 900 sq cm (=12” X 12”) at least 2 cm deep.
Chop the butter and melt it in the microwave until it’s just turned to liquid (We do it in 30 second bursts until it’s runny)
Add the broken chocolate to the molten butter. Stir until all the chocolate has melted. (You may need to give it a further 30s burst in the microwave but be careful not to burn the chocolate)
In a separate bowl, break the eggs and mix in the sugar.
Combine the two mixtures together, then thoroughly mix in the sieved flour. The mixture will be runny. It’s not a dough.
Mix in the cherries.
Pour the mixture into the prepared tray and distribute it evenly.
Cook in the oven for 30-40 minutes. The brownies are done when a toothpick (or skewer) comes out clean after being pushed into the centre.
Leave them to cool completely (we sometimes chill them when they’re no longer piping hot)
Cut into about 36 brownies.
They can be frozen. When you put them into a container, separate the layers with greaseproof paper because they’re liable to stick to each other..