Chocolate, cherry and coconut brownies
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Ingredients
180g broken chocolate pieces
180g soft butter
3 large eggs
270g golden caster sugar
85g plain flour
40g of cocoa powder
30g desiccated coconut, toasted
50g cherries — either fresh, destoned and halved or black cherries in syrup — the syrup drained
Method
Preheat your oven to 170°C and line an 8-inch square tin with parchment.
Gently melt the chocolate and butter in a heatproof bowl over a saucepan of boiling water. Set aside.
Whisk the eggs and sugar together until they have doubled in volume. Set aside.
Mix the flour, cocoa and coconut until well combined.
Gently fold the cooled chocolate mixture into the eggs. Add the flour mixture and combine everything with a spatula. Stir in the cherries.
Scoop the mixture into your prepared tin and bake for about 30 minutes.
The top should have a nice shine and the sides will just start to come away from the tin.
Allow to cool in the tin and then slice to whatever size you desire.
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