1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Line a 20cm (8 inch) square baking tin with non-stick baking parchment.
2. Simply melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Stir occasionally, and try not to eat too much. Remove from the heat and cool for a few minutes.
3. In a large bowl, whisk together the eggs and sugar, using an electric hand whisk, until light and doubled in volume. (This will take about 4-5 minutes on full power). You could always do it by hand so it’s a bit like a gym workout, plus it’s an excuse to eat a couple of slices. Stir in the vanilla extract and melted chocolate mixture. Sift in the flour and baking powder and fold in gently.
4. Fold in the cherries and Jordans Country Crisp Chocolate. Pour into the prepared tin and smooth the surface with a spoon. Bake for about 35 minutes, until the chocolate brownie is set and no longer wobbles when the tin is shaken slightly (it will still be quite sticky, but will firm up once cooled). Now this will be the longest 45 minutes ever, as you leave to cool completely in the tin (it may even take longer). Then cut into bars and tuck in.
Another time, use dried cranberries instead of cherries.
Take care when melting the chocolate and butter, and make sure that the recipe doesn’t get too hot.