These are not the kind of dry, cakey brownies that you can pick up and eat on the go, or take away. These are oozy, gooey, chocolatey brownies for savouring – better served with a fork or spoon to help you navigate your way through the decadence (unless you don’t mind getting very chocolatey fingers)! With cherry season approaching, I’ve added a generous sprinkling of delicious fresh cherries for that classic combination. Despite not looking like much, these brownies are also rich enough to serve as a dinner party dessert, with a dollop of crème fraîche on the side.

If you’ve read a “A Handful Of Flour”, you may know that I’m not a fan of making things gluten-free just for the sake of it. The dish has to be delicious in its own right, rather than a poor man’s substitute. In this instance, you will find nothing second rate about these brownies – the brown teff flour works wonders to create the richest, softest brownie base, with edges that are just chewy enough.

If you prefer your brownies a little less gooey, leave them in the oven for an extra 5-8 minutes for a firmer texture. For those of you who don’t like white chocolate, you can always leave the chocolate chunks out, or substitute an alternative variety. I used our Shipton Mill brown teff flour, milled from the whole teff seed for a flour that is packed full of flavour.

If you’re cooking for a coeliac, make sure the baking powder and chocolate that you use are also gluten-free – not all versions are.

Makes 9 large or 16 small brownies (I’d recommend going small, they pack a punch!)