This is a rich and decadent* triple layer brownie. (* By “decadent” I mean it tastes great and has tons of calories No surprise there though.)

Makes: 16 squares or 12 larger pieces

Time: 30 minutes preparation. Around 50 minutes baking. 20 minutes to decorate and cut.

Level: Fairly easy

Use: A 20cm/8” square tin. (Could be loose-bottomed, but not essential)

Ingredients for the base

200g/7oz digestive or hobnob biscuits (or biscuits of your choice)
75g/2.5oz melted butter
25ml/1fl oz golden syrup

Brownie ingredients

175g/6oz unsalted butter, cubed, plus extra for the tin
175g/6oz dark chocolate, chopped or use choc chips
3 large eggs
1 tsp vanilla extract
200g/7oz light brown sugar
75g/2.5oz plain flour
40g/1.25oz cocoa powder
½ tsp salt
1 x 410g tin of cherry pie filling, drained (keep the liquid)
100g/3.5oz dark chocolate, roughly cut into chunks.

Ingredients to decorate (Topping)

About 200g/7oz Mascarpone
2 – 3 Tbsp Icing sugar
A few drops of cherry flavouring (or use vanilla extract)
Some reserved cherry pie filling liquid

Method

1. Line the bottom and interior sides of the tin with baking parchment.

2. Melt the butter and golden syrup, but don’t let it boil. Whiz or bash the biscuits into crumbs and mix in the melted butter and golden syrup. Stir well.

3. Press the mixture firmly into the tin and place in the fridge while you make the brownie mixture.

4. Heat oven to 180°C / Fan 160°C / 350°F / gas 4.

5. Melt together the butter and chocolate in a bain marie. Leave to cool a little.

6. Drain the cherries (but keep the liquid to use later).

7. Beat the eggs, vanilla and sugar together until thick enough to leave a trail. Gently fold in the cooled melted chocolate, followed by the flour, salt, cocoa powder and cherries. Stir in enough of the cherry juice to create a firm mixture slightly thicker than dropping consistency. (Reserve a little for decorating the top.)

8. Pour the mixture into the prepared tin. Tap the tin firmly a couple of times on the work surface to settle the mixture. Place in the centre of the oven and bake for 45-55 minutes. It should still be a little wobbly in the middle when it comes out of the oven.

9. Leave to cool in the tin then either turn it out onto a wire rack or add the topping while still in the tin..

10. For the topping, mix the mascarpone with the icing sugar then stir in the cherry and/or vanilla flavourings. Spread this mixture over the cooled brownie block. Add blobs of cherry filling liquid on top then swirl into a pattern using a cocktail stick. Place in the fridge for at least an hour then cut into pieces.

I hope you enjoy making (and eating) these great brownies. If you love brownies and blondies have a look at my tray bake recipes by clicking here. Or click onto my site for lots of other recipes, sweet and savoury. Here are a few to whet your appetite:

Fruit and Nut Flake Cake