TIP: 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.
Ingredients
Method
Grease two 6-hole silicone mufin trays (1⁄2-cup capacity). Place on a large oven tray.
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.
Whisk eggs into chocolate mixture. Add combined sifted ours and cocoa. Whisk until smooth. Divide evenly among prepared holes. Top with cherries.
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.
Meanwhile, make sauce. Heat cream in a small saucepan until hot. Remove from heat. Add chocolate. Whisk until melted.
Serve warm brownies topped with warm sauce. Serve with ice-cream.
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