- 300g butter, unsalted
- 300g dark chocolate, 64%
- 200g morello cherries
- 80g caster sugar
- 300g plain flour
- 5 eggs
- 1 tbsp vanilla essence
- 5 tbsp cocoa powder
- Pinch of salt
- Preheat the oven to 180°C.
- Grease a 7 inch square cake tin with butter and line with baking paper.
- Place the chocolate and butter in a small heatproof bowl and set over a saucepan of gentle simmering water until melted. Stir until smooth. Remove from the heat and leave to cool slightly.
- Stir in the sugar, salt and vanilla essence. Add the eggs one at a time, stirring until blended.
- Sift the flour and cocoa powder into the mixture and beat until smooth. Stir in the morello cherries.
- Pour into tin and bake for 35-40 minutes. Leave to cool before serving the chocolate chip brownies.
