Dark Chocolate Brownies
Method
Step 1:
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line an 18 x 28cm (7 x 11 inch) baking tray.
Step 2:
Melt the butter and chocolate in a bowl in a heatproof bowl over simmering water or in a microwave, stirring occasionally.
Step 3:
Off the heat, add both sugars, mixing until well combined. Add a pinch of salt to bring out the flavours.
Step 4:
Add the eggs one at the time until the mixture becomes glossy. Add the almonds, salt, flour, baking powder and cherries and mix well.
Step 5:
Pour the mixture into the tin, level it off and bake for 20 - 25 minutes until set. Leave in the tin to cool.
Step 6:
For the icing, melt the butter and chocolate together in a heatproof bowl over simmering water then mix in the icing sugar.
Step 7:
Trim the cake, then spread the icing on the top of the cold chocolate cake, decorate with a serrated knife, and allow to set.
Step 8:
Finally cut into squares and decorate with cherries and dust with a little icing sugar.
