C O L U M N S

INGREDIENTS
* 100g unsalted butter
* 250g caster sugar
* 75g golden syrup
* 275g dark chocolate,
broken into pieces
* 4 medium eggs
* 70g plain flour
* 50g unsweetened
desiccated coconut
* 100g dried cherries
METHOD
Preheat the oven to 160oC gas mark 3. In a large saucepan, melt the butter, sugar and syrup until smooth. Remove from the heat, add the chocolate and mix well. Whisk the eggs and beat into the chocolate mixture. Add the flour and coconut and mix thoroughly. Pour into a baking tray (15cm x 20cm x 2.5cm deep) lined with parchment paper, and smooth out well. Throw the cherries evenly across the top. Then bake for 20 minutes. Remove from the oven and leave to cool, then refrigerate overnight.
Turn out of the tin, remove the paper and trim off the brownie's edges. Using a wet knife, cut the brownie into squares. Serve warm or at room temperature.