- Preheat the oven to 180°C/350°F/Gas ark 4 and grease and line a 22cm square brownie tin.
- Sift the dry ingredients into a bowl and mix together. Rub in the butter with your fingers until breadcrumbs form. Now add the milk and mix until smooth.
- Spoon the mixture into the cake tin and bake in the oven for 20 minutes. Remove from the oven and put to one side.
- Mix the cherries, condensed milk, Crazy Jack coconut, vanilla and lime zest in a bowl until well combined. Spoon this cherry mixture onto the chocolate base and put back in the oven for a further 20 minutes. Remove from the oven and set aside to cool.
- Drizzle the melted chocolate over the top and then chill in the fridge for one hour. Cut into squares before serving.
Ingredients:
Makes 16 squares
For the base
175g plain flour
2tbsp cocoa powder
100g caster sugar
Half a teaspoon baking powder
100g unsalted butter, cubed
60ml milk
For the topping
500g glace cherries, chopped
125ml condensed milk
150g Crazy Jack desiccated coconut
1 vanilla pod, split and scraped
1 lime, zest only
110g dark chocolate, melted
