1-Preheat oven to 175°C (160°C fan). Butter and line an 8-inch square baking tin with baking paper, leaving plenty of overhang.

2-In a saucepan, melt 150 g unsalted butter with 100 g sugar over medium heat until the sugar dissolves, about 1-2 minutes. Let cool slightly.

3-In a large bowl, whisk 3 large eggs and the remaining 200 g sugar until pale and fluffy, about 5 minutes.

4-Pour the melted butter and sugar mixture into the eggs and whisk to combine.

5-In a separate bowl, mix 115 g plain flour, 70 g cocoa powder, ½ teaspoon baking powder, and ½ teaspoon salt. Add the dry ingredients to the wet ingredients and whisk gently until just combined with some streaks of flour remaining.

6-Fold in 200 g chopped chocolate and 250 g cherries.

7-Pour the batter into the prepared baking tin, smooth the top with a spatula, and optionally scatter extra chocolate or cherries on top.

8-Bake for 38 to 40 minutes until the top is set, shiny with cracks, and a toothpick inserted in the center comes out with moist crumbs. For more cakey brownies, bake 40 to 45 minutes or until a toothpick comes out almost clean.

9-Cool the brownies in the tin for at least one hour, ideally refrigerating overnight before slicing into 16 pieces.