I always return to brownies. Yes I can knock up a fancy flooffy layer cake if I’m in the mood, and I still know how to ice biscuits with military precision. But truly, when the urge to bake strikes, I usually just want brownies.

Sour cherry combined with the milky-sweetness of macadamia make these my new favourite, despite being ridiculously hard to photograph, as demonstrated – but you get the idea. Made on a whim after seeing a jar of sour cherry jam in Lidl, these are perfect when you want a minimal-effort bake with maximum pleasure.

If you can’t find sour cherry jam, you can just as easily use any tart cherry jam or even raspberry – they’ll still taste amazing. Don’t even think about using strawberry, blueberry, or anything mild – it just won’t sing.

Serves 12 – 16, depending how generously you slice.

You will need a standard 9-inch square brownie tin, lined with baking paper.

• 180g soft light brown sugar (see notes)
• 120ml unsweetened soy milk
• 100g dark chocolate, chopped (or use chips)
• 130g Flora Buttery or other vegan butter
• 2 tbsp mild olive oil
• 1/2 tbsp vanilla paste or extract
• 1/2 tsp instant espresso powder (optional but worth it)
• 1/2 tsp fine sea salt
• 250g white bread flour (trust me on this, see notes)
• 40g cocoa powder
• 1/2 tsp baking powder
• 100g dark chocolate chips (the accidentally vegan ones)
• 100g macadamias, roughly chopped
• 150g sour cherry jam

Notes:

Sugar – I generally use caster sugar for brownies, but for my latest batch I only had soft light brown in the cupboard, so I used that. I think the resulting fudgy texture is even better. On the flip side, I think caster sugar gives a slightly better shiny/flaky top. So you can use caster or soft light brown, or even a combination of both – they work equally well.

Bread flour – For the last year I have routinely used white bread flour for cookies etc as I find it gives a chewier, crispier finish which I love. I am pleased to report that it works brilliantly in brownies too – it gives them a little extra structure which makes them easier to slice. If you don’t have bread flour, you can just use plain flour.

1. Preheat the oven to 160c fan / 180c and prepare your brownie tin.
2. Stir the sugar and soy milk together in a microwaveable bowl or jug. Microwave on high for one minute, then add the chopped chocolate and butter. Microwave for another minute, stirring halfway through.
3. Add the olive oil, vanilla, coffee powder and salt to the chocolatey mixture and lightly whisk together (a little handheld whisk is perfect) until smooth and glossy. Set aside for a moment.
4. Measure the flour, cocoa powder and baking powder into a large mixing bowl and give it a stir.

5. Pour the chocolatey mixture into the bowl and use a spatula to stir and fold until you have a smooth, thick batter.
6. Sprinkle in the chocolate chips and chopped macadamias, and stir again until combined (reserve a tablespoon of each if you like, to press into the top before baking – I usually do this but forgot this time!) Avoid over-mixing, you don’t want to get too much air into the batter.

7. Scoop about half of the brownie batter into the tin. Use a spatula or the back of a spoon to smooth it evenly and into the corners – this is a thicker batter than non-vegan brownies so it needs a little helping hand.
8. Dot the sour cherry jam all over and spread evenly until the batter is covered.
9. Spoon the remaining brownie batter on top, and carefully spread it until the jam is covered. Don’t worry though about the odd bit of jam glistening through here and there – it’ll be perfect.
10. Scatter the remaining chocolate and macadamias (if you remembered to reserve some – I didn’t) and lightly press into the batter.

7. Place in the middle of the oven and bake for 20 minutes. The top should look dry, but underneath will be fudgy deliciousness. Don’t be tempted to over bake!
8. Transfer the tin to a wire cooling rack and leave for at least an hour before carefully removing and slicing as you please. Store in an airtight container and eat within three or four days.