Chocolate and cherry brownie hearts

Method

1. Pour the kirsch over the cherries and leave to soak for 30 minutes.

2. Preheat the oven to 180C/gas 4. Lightly grease a 20cm square baking tin. Melt the butter and chocolate together in a bowl placed over a pan of gently simmering water.

3. Whip the eggs, sugar and vanilla together, until smooth before folding in the flour.

4. Stir in the chocolate mixture and beat with a spatula until smooth.

5. Add the cherries and kirsch.

6. Pour this batter into the prepared tin and bake for 25 minutes, until the top is firm but the brownie is still moist on the inside. Remove from the oven and leave to cool in the tin.

7. Cut into heart shapes using a biscuit cutter. Dust with cocoa powder and serve with clotted cream.

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Ingredients

25ml kirsch
100g dried cherries
150g unsalted Butter
150g dark chocolate
3 Eggs
200g Sugar
1 tsp vanilla extract
200g plain flour
Cocoa powder, for dusting
clotted cream, to serve

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