Ingredients
200g unsalted butter, chopped
1 cup caster sugar
200g block dark cooking chocolate, chopped
2 tblsps brandy
3 eggs
1⁄2 cup self-raising flour
1⁄3 cup plain flour
1⁄3 cup cocoa powder
415g can stoneless black cherries in syrup, drained
Vanilla ice-cream, to serve
CHOCOLATE SAUCE
3⁄4 cup pure cream
200g block milk cooking chocolate, finely chopped
Method
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Grease two 6-hole silicone mufin trays (1⁄2-cup capacity). Place on a large oven tray.
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Combine butter, sugar, chocolate and brandy in a large saucepan. Stir over a low heat until chocolate is melted and mixture is smooth. Transfer to a large bowl. Stand for 10 minutes.
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Whisk eggs into chocolate mixture. Add combined sifted ours and cocoa. Whisk until smooth. Divide evenly among prepared holes. Top with cherries.
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Cook in a moderately slow oven (160C) for about 30 minutes, or until just set and rm in the centre when lightly touched. Remove. Stand in trays for 15 minutes.
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Meanwhile, make sauce. Heat cream in a small saucepan until hot. Remove from heat. Add chocolate. Whisk until melted.
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Serve warm brownies topped with warm sauce. Serve with ice-cream.
This recipe originally appeared on New Idea Food
