Name: Cherry brownie babycakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 12-16
Ingredients: 175g butter chopped, plus extra for greasing; 200g dark chocolate chopped; 250g soft light brown sugar; 1 tsp vanilla extract; 85g plain flour; 50g cocoa powder plus a little extra to serve; ¼ tsp baking powder; 3 large eggs beaten; 200g cherry halved and stoned, plus 12 with stalks attached, to serve (optional); double cream to serve (optional)

Cherry brownie babycakes

Beautiful individual chocolate brownie cakes with a dollop of softly whipped cream and extra fruit for garnish

45 min total 25 min prep 20 min cook Makes 12-16 346 cal

Instructions

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1 Heat oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment – this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases). Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa, baking powder and a good pinch of salt together in a large bowl.
2 Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined. Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry. Bake for 18 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream, a dusting of cocoa and extra cherries on top, if you like.