CHOCOLATE CHERRY BROWNIES

Provided by Clare Stewart

2 oz/55 g butter
4 oz/115 g plain chocolate
6oz/175 g dark brown sugar
2 eggs
3oz/85 g plain flour
Half tsp baking powder
2oz (a handful) fresh cherries

Preheat oven 180° C/350° F/Gas 4. Grease and line the base of a 20 cm/8 inch square cake tin.
Melt chocolate and butter in a heavy based saucepan over a low heat until melted. Stir and leave to cool. Place sugar and eggs in a large bowl and cream together until light and fluffy. Fold into chocolate mixture. Sift in the flour and baking powder and fold into the mixture. Halve and stone cherries and fold into mixture. Pour into tin and bake in centre of preheated over for 30 minutes until firm. Leave to cool completely and cut into squares.