James Tanner's Black Forest brownies
James bakes these rich, moist chocolate brownies with brandy-soaked cherries.
Recipe - Makes: 8 brownies
160g unsalted butter, plus extra for greasing
150g black cherries, pitted and halved
3 tablespoons cherry liqueur
150g dark chocolate (55 - 60% cocoa)
140g milk chocolate
3 free range eggs
165g caster sugar
85g plain flour, sifted
1. Preheat the oven to 180°C/ 350°F/ gas mark 4. Grease and line a 25 x 20cm baking tin with baking parchment.
2. Place the cherries in a small bowl and cover with the cherry liqueur. Set aside to macerate for at least 10 minutes.
3. Melt the chocolate and butter in a large heatproof bowl over a saucepan of barely simmering water. Once melted, stir the chocolate and butter until smooth.
4. Put the eggs and sugar in a medium bowl and whisk using an electric whisk until pale and doubled in size.
5. Gently fold the whisked egg mixture into the melted chocolate. When fully incorporated, fold in the sifted flour. Fold the cherries and liqueur into the brownie mixture. Pour the mixture into the tin and smooth over the top to even the surface.
6. Bake for 20 minutes, then remove and leave in the tin to cool on a wire rack. Cut into 8 pieces.
This recipe is taken from Old Favourites, New Twists by James Tanner (Kyle Books, 2013, £15.99)
Photography: Anders Schønnemann