• 1 x 200g pkt white cooking chocolate, coarsely chopped
  • 125g butter
  • 2 x 100g pkts red glace cherries, halved
  • 190g (1 1/4 cups) plain flour
  • 215g (1 cup) caster sugar
  • 2 eggs, lightly whisked
  • 70g flaked almonds
  • Preheat oven to 160°C. Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper, allowing sides to overhang.
  • Place chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside to cool slightly.
  • Stir the glace cherry, flour, sugar and egg into the chocolate mixture until well combined. Spoon into the prepared pan. Use the back of a spoon to smooth the surface. Sprinkle with the almonds.
  • Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
  • Cut the brownie into squares.