David Edward makes delicious looking chocolate and cherry brownies on Lorraine.

The ingredients are: 250g dark chocolate (70% cocoa content), 250g unsalted butter, 330g golden caster sugar, 4 eggs, 150g plain flour, 1 tbsp cocoa powder, Pinch of salt, 150g cherries, pitted and halved, 30ml amaretto and 100g macadamia nuts.

To prepare the brownies, soak the pitted and halved cherries in the amaretto for at least half an hour then set to one side before setting 16 halved cherries to one side for the top of the brownie.

Melt the butter and chocolate in a bowl over a pan of gently simmering water , making sure the bottom is not touching the water.

Meanwhile beat the eggs and sugar until light and fluffy, this will take around 5 minutes. Stir in the melted chocolate until combined fully.

Sift in the flour, cocoa powder, salt and fold through gently, add the nuts, cherries and any remaining amaretto then transfer to a baking tray, which has been greased and lined with non-stick baking parchment.

Place the 16 reserved cherries in uniformed fashion on top – this will help with portioning.

Place in a pre heated oven set at 180C for around 30 minutes. Check the brownie has a papery thin crust and it should have a slightly gooey centre.

Remove from the oven and leave to cool before cutting into squares.