Double Chocolate Brownies with Salted Butterscotch and Cherries

INGREDIENTS

  • 110g unsalted butter, melted and cooled a little
  • 1 tablespoon kirsch liqueur or 1 teaspoon vanilla extract
  • 110 g caster sugar
  • 3 free-range eggs
  • 110g plain flour
  • 1/2 teaspoon baking powder
  • 50g cocoa powder, sifted
  • 2 tablespoons milk
  • 100g good-quality dark chocolate, finely chopped
  • 250g sour or morello cherries from a jar, drained well
  • icing sugar, for dusting

Salted Butterscotch

  • 150g brown sugar
  • 250ml double cream
  • 75g unsalted butter, cubed
  • 1/2 teaspoon sea salt, crushed

METHOD

Serves 12

1. Preheat the oven to 200°C/180°Cfan/gas 6 and grease and line the base and sides of a 28 cm x 18 cm x 3 cm baking tin.

2. For the salted butterscotch, place all the ingredients in a saucepan and bring to a boil, stirring often. Reduce the heat to low-medium and simmer for 15-20 minutes until thickened and smooth, then set aside to cool slightly.

3. Place the melted butter, kirsch or vanilla, sugar and eggs in a bowl and mix together. Sift in the flour, baking powder and cocoa and combine well with a wooden spoon. Mix in the milk, then fold in the chocolate and cherries.

4. Spoon half the batter into the prepared tin and smooth the top. Dollop with salted butterscotch, then top with the remaining batter. Bake for 35-40 minutes or until cooked through and the top is cracked a little.

5. Remove from the oven and leave to cool completely in the tin before cutting into squares. Dust with icing sugar before serving.

For more recipes from What Katie Ate at the Weekend by Katie Quinn Davies, (Saltyard Books, £19.99) click here