Chocolate sauce can be made up to one day ahead. Store, covered, in fridge. Reheat gently in a small saucepan over a low heat, or microwave on HIGH (100%) in 30-second bursts until warm. For a kid-friendly version, replace brandy with water.
200g unsalted butter, chopped
1 cup caster sugar
200g block dark cooking chocolate, chopped
2 tblsps brandy
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
3⁄4 cup pure cream
200g block milk cooking chocolate, finely chopped
Grease two 6-hole silicone mufin trays (1⁄2-cup capacity). Place on a large oven tray.
2 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.
3 Whisk eggs into chocolate mixture. Add combined sifted ours and cocoa. Whisk until smooth. Divide evenly among prepared holes. Top with cherries.
4 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.
5 Meanwhile, make sauce. Heat cream in a small saucepan until hot. Remove from heat. Add chocolate. Whisk until melted.
6 Serve warm brownies topped with warm sauce. Serve with ice-cream.