Preheat the oven to 170ºC.Line the base and sides of a 20cm, deep square baking tin. Place the chocolate and butter in a heatproof bowl over a pot of simmering water and allow to melt. Set aside to cool slightly.In a large bowl, whisk together the eggs and sugar for 3 minutes, slowly add the chocolate mixture, then sift in the flour, baking powder, cocoa and salt. Fold to combine.Stir in the brazil nuts and cherries, spoon the mixture into the prepared tin and bake for 40–45 minutes.Remove the brownies from the oven, allow to cool in the tin, then slice them into squares.
To serve: Dust cocoa powder over the top.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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