Chilli cherry chocolate brownie alert!

Rich, gooey, dark and insanely chocolatey, these heavenly brownies had humble beginnings - chocolate coins, the Lindt balls no one liked, a little chilli chocolate and leftover cherries from the Christmas cake baking frenzy. They are amazing, and you can freeze them too if like us, you’re trying to have a less indulgent January.

This is the recipe I always use after Christmas and Easter to hoover up unwanted chocolate.

200g chocolate bits
180g butter
200g caster sugar
180g plain flour
3 eggs
Cherries or nuts if you have some
Icing sugar to decorate.

Melt the butter and chocolate together in a heatproof boil over a small saucepan of simmering water. Remove from the heat and add fruit or nuts if desired

Stir in sugar, flour and eggs then pour into a lined baking tin.

Bake at 150 fan oven for 45 mins. Allow to cool in the tin and dust with icing sugar.

Wrap in foil or greaseproof paper before freezing in airtight bags or containers.