Directions

1. 1Preheat oven to 180C/gas mark 4. Line brownie pan (sides as well as base) with parchment or Bake-O-Glide.
2. 2Melt butter and chocolate together in large heavy-based pan.
3. 3Measure the flour into another bowl and add salt.
4. 4When melted mixture has melted, let it cool a bit before beating in eggs and sugar, and then the nuts or cherries and flour.
5. 5Beat to combine smoothly and scrape out to saucepan into lined pan.
6. 6Bake for about 25 minutes. When ready to tip out the brownies, lift them out by the edges and let cool. When cold the mixture still darkens and gets dense and looser. Keep apart. The tin can look as if they look too gloopy as they'll cook as they cool.
7. 7Makes a maximum of 48 (1 lexton, probably less, depends on one's greed...)