• 2 cups jar cherries – (drained and patted dry) – keep the juice

• 200g (7.1 oz.) dark chocolate chips

• ½ cup plain flour

• ¾ cup cocoa powder

• 2 large eggs

• 1 large egg yolk

• 70g (2.5oz.) butter – melted

• ⅛ teaspoon baking soda

• 1 tablespoon corn flour (corn starch)

• ¼ teaspoon salt

• ⅓ cup vegetable oil

• 1 teaspoon vanilla extract

 

Cherry Sauce:

• 2 cups cherry juice

• 4 teaspoons corn flour (corn starch)

• ⅓ cup caster sugar

• 2 tablespoons cold water

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Method:

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Preheat the oven to 160°C (320°F)

Lightly spray a brownie tin with oil, then line it with baking paper.

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In a medium-sized mixing bowl, add the melted butter and sugar together. 

Whisk to combine.

Add the vanilla extract, the two eggs and the egg yolk.

Whisk together until well combined.

Add in the cocoa powder and vegetable oil.

Whisk to combine.

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Add the flour, salt, baking soda, and corn flour.

Using a spatula, fold through until a smooth batter forms and all the ingredients are fully combined.

Add in the chocolate chips and cherries.

Stir through until fully incorporated.

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Pour the batter into the prepared brownie tin.

Bake for 25-35 minutes, or until an inserted skewer comes out clean.

Remove from the oven and allow to cool in the tin for about an hour, then remove and allow to further cool on a cooling rack before cutting into portions.

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Cherry Sauce:

Add the cherry juice and sugar to a medium-sized heavy-based saucepan.

Stir through, over low/medium heat, until the sugar dissolves.

 

Mix the corn flour with the water.

Gradually add the corn flour paste to the cherry juice.

Continue to whisk. 

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Increase the temperature to high heat.

Whisk continually until the juice starts to bubble.

Reduce the heat and allow to simmer for 8-10 minutes, or until the sauce thickens.

Remove from heat and allow to cool to room temperature.

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Add white chocolate shards to garnish each brownie. 

Drizzle warm or cold cherry sauce over each brownie. 

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Serve immediately.

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