The texture of these brownies (which happen to be gluten free) is so light and fluffy that they definitely fall within the ‘dessert’ category rather than an afternoon snack – these would be a wonderful way to round off a dinner party, warm from the oven with an almost moussey texture from the swirled mascarpone. Leftovers (if any) are excellent for breakfast.


Method:

• Preheat the oven to 160°C fan/180°C. Measure the olive oil, sugar and chocolate into a saucepan, then stir over a low heat until the chocolate has melted and the mixture is glossy.
  

• Stir in 70ml of the milk, then let the mixture cool for 5–10 minutes before whisking in the eggs.

• Stir into the liquid mixture the cocoa powder, ground almonds, sea salt and half the jarred cherries.