Tilly Note –you can put almost whatever you like in brownies, I’m using sour cherries for a little kick, and something else to make them go pop!
Makes 16 squares
225g dark chocolate, at least 70% cocoa
115g butter, plus extra for greasing
300g caster sugar
1 tsp vanilla extract
Pinch of fine salt
75g plain flour, sifted
75g cocoa powder, sifted
5 free-range eggs, lightly beaten
150g sour cherries
Butter for greasing
20g popping candy
Preheat the oven to 180C/160Fan. Grease a 25cm x 30cm x5cm baking tin or oven proof dish with a little butter, then line with parchment paper. You need this to make sure your brownies aren’t going to stick.
Break up the chocolate and melt: for an 800w microwave do this in a non-metallic bowl in bursts of 30 seconds at a time until melted. Or in a heatproof bowl over a saucepan of gently simmering water for 10 minutes, stirring to help it melt.
Place the butter and sugar into a mixer and beat together until thoroughly mixed.
Add the melted chocolate to the butter mixture and beat to combine.
Add the vanilla extract, salt, sifted flour and cocoa powder, beating each one through.
Next add the eggs and again mix thoroughly. Finally we can stop beating and just fold in the sour cherries.
Pour the mixture into the lined tin (be careful, this can be messy!), then transfer to the oven and bake for 30 minutes.
Once cool enough to handle cut into squares.
Just before serving scatter the popping candy on top, along with any extra edible sprinkles you might like.