Another of my mother’s well-tested recipes – in her sixty years of baking she produced thousands of these brownies, which are crumbly rather than gooey.
Break the chocolate into pieces and melt with the butter in a small bowl in a microwave oven or over simmering water. Remove from the heat and allow to cool slightly. In a mixing bowl, whisk the egg with the sugar and vanilla essence until frothy. Stir in the melted chocolate and butter and fold in the sifted flour with nuts and cherries. Pour the mixture into the prepared cake tin.