This is usually reserved as a Festive Season favourite in our home but with the popularity of mid-year winter celebrations in Australia, I’m starting to spoil my fam-bam twice a year!
Set aside half a block (125g) of butter on the bench to get nice & soft before you start making these as your mix will then be lovely & smooth.
Start by beating 2 eggs before adding 1 cup of caster sugar & the softened butter. Keep right on beating that mix until it’s smooth.
Next, pop in 1/2 teaspoon of baking powder, a good pinch of salt (about 1/2 teaspoon as well, really), 1/3 cup of cocoa powder & 3/4 cup of plain flour. You guessed it, beat all that in to mix it up really well to a nice, smooth batter.
Add in a teaspoon of vanilla paste & however many glace cherries (cut in half) that you fancy. Fold those through the mix, rather than beat, so they don’t get crushed.
Bung that lot into a tin foil tray, spreading all the way to the edges & whack in a 180c oven for about 35 minutes or until it’s baked all the way through in the middle.
Let the brownie slab cool in the tray completely before turning out & cutting into slices.