Black Forest Brownies

Preheat oven to 350ºF (180ºC). Line a 13 x 9-inch (3 L) metal baking pan with foil, allowing excess to overhang edges. Lightly butter foil.

In a small bowl, combine flour, baking powder and salt

In a deep saucepan, heat butter and cream over low heat, stirring until butter is melted. Remove from heat and whisk in sugar and cocoa until blended. Whisk in eggs 1 at a time until well blended; whisk in vanilla.

Using a wooden spoon or spatula, stir in flour mixture and salt just until moistened. Stir in dried cherries. Pour into prepared pan, spreading batter into corners.

Bake for 22 to 25 minutes or until just a few moist crumbs cling to tester inserted in the centre. Do not overbake. Sprinkle with chopped chocolate (if using) and let cool in pan on a wire rack. Remove foil from pan using overhang as handles and transfer to a cutting board. Cut into squares and dust with icing sugar.

If making the brownies ahead, before cutting, wrap completely in foil and store at room temperature for up to 2 days. To freeze, wrap in plastic wrap then in foil or place in an airtight container and freeze for up to 2 months.

For the Adventurous: Brush some kirsch or cherry brandy over the top of hot brownies before sprinkling the chocolate for a grown-up version.