Sophie's white chocolate and cherry brownies

1. 1

   Preheat your oven to 170 (150 in a fan assisted oven), 325F, or gas mark 3.

2. 2

   Melt your moon chocolate, cocoa and butter in a saucepan.

3. 3

   Once melted, take off the great and allow to cool slightly.

4. 4

   Beat together your sugar and eggs until fluffy (about 3 minutes).

5. 5

   Combine this with your chocolate mixture, and then sieve in the flour.

6. 6

   Once fully combined, fold in the white chocolate chunks and deseeded cherries.

7. 7

   Divide between 12 cupcake cases - I like to use silicone muffin trays.

8. 8

   Wrap foil around the stem of each cherry, and submerge the fruit in each brownie.

9. 9

   (Make sure you tell the puerile eating them that there is a whole cherry in each one!

10. 10

    Alternatively, you could decorate each one with a stalk instead, and bypass the while cherry entirely).

11. 11

    Bake for approximately 20-25 minutes.

12. 12

    Enjoy hot or cold - but don't keep them for much longer than 24 hours as they have fresh fruit in.

* Per serving · 4 servings · Values may vary.

No additional tips available.