Makes 9 to 12 good-sized brownies
200g unsalted butter
200g dark chocolate (70% cocoa solids), chopped
3 large eggs
300g granulated sugar
2 teaspoons vanilla extract
125g plain flour
A pinch of salt
100g dried cherries
100g walnut pieces
Preheat the oven to 180oC/fan 160oC/gas 4.
Grease and line an approximately 20 by 30cm rectangle baking tin, 3 to 4cm deep, with greaseproof or parchment paper. Melt the butter and chocolate either in a bowl over a pan of simmering water or gently in the microwave.
With an electric hand whisk, beat together the eggs, sugar, vanilla extract until they are lovely and thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt, cherries and walnuts.
Pour into the baking tin and cook for about 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 20 minutes before cutting into squares.
Serve warm or, if you can resist leaving them, cold.