200g unsalted butter, diced
300g dark chocolate, broken up
275g soft brown sugar
3 large eggs, lightly beaten
2 tablespoons strong black coffee
250g self-raising flour
300g cherries, stoned
Preheat the oven to 170 degrees C, Gas 4. Line a 20x25cm baking tin with non-stick baking paper. Melt the butter in a large pan and then, off the heat, stir in the chocolate until melted.
Beat in the sugar, eggs and coffee, then the flour to make a smooth glossy mixture. Stir in the cherries.
Pour into the tin. Bake for 25-30 minutes until set with a crust but still a little gooey in the middle. Cool in the tin before cutting into squares.