White chocolate chunk & cherry brownies

• 150gr unsalted butter
• 3 large eggs
• 200gr granulated sugar
• 175gr dark chocolate (70%)
• 90gr all-purpose flour
• 10gr cacao powder
• 160gr white chocolate chunks
• 250gr cherries (fresh or frozen)
• 2gr espresso powder
• 1/4tsp salt
• 1tsp vanilla

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1. Preheat your oven to 160C and butter & line a square or brownie pan with parchment paper
2. In a small saucepan over medium-low heat, brown your butter. Pour the browned butter over the chocolate and let it sit to melt for one minute. After the minute, stir it all till fully combined, set aside to cool slightly
3. Grab your cherries and slice them in halves or quarters. Don’t forget to de-seed them when you’re using fresh cherries
4. In a separate large bowl, whisk your sugar, vanilla and eggs until pale and fluffy (about 3 minutes) The whisking of your eggs until pale and fluffy will ensure that signature crackle on top
5. Switch over to a spatula, add your butter-chocolate mixture and fold that into your eggs mixture
6. Add your flour, cacao, espresso powder and salt and fold this into the mixture. When you’re halfway through, add your cherries and mix until just combined. Be careful not to overmix your batter here
7. Pour your brownie batter into your lined square or brownie pan and divide your chopped white chocolate chunks on top. Slightly press them into the batter, not too far as they will then burn on the bottom of the pan
8. Bake for 20-25 minutes for a deliciously fudgy brownie. Allow it to cool completely before slicing. Preferably leave your brownie in the fridge overnight to set it completely.  
9. Slice into 9 large, 12 medium or 16 smaller brownie pieces and enjoy! 

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