This is not a recipe for gooey choco­late brown­ies — in the bat­tle between brownie and goo, the goo is a clear win­ner.  There’s lit­tle point attempt­ing to pick them up with your fin­gers, you might as well just go straight for a spoon.  In fact, the best enjoy­ment of this recipe was achieved by let­ting two dozen slightly drunk geeks just help them­selves straight out of the dish.  Need­less to say, get­ting within 20 feet of the fin­ished prod­uct will result in imme­di­ate Type 2 Diabetes.

Ingre­di­ents (this will serve as many peo­ple as you can fit in your house)

• 11 oz dark choco­late, in pieces
• 11 oz butter
• 1 lb gran­u­lated sugar
• 5 large eggs
• 7 oz plain flour
• 8 oz glacé cherries

Method

1. Pre­heat the oven to 180 C.
2. Melt the choco­late and the but­ter together in a bowl placed above a saucepan of sim­mer­ing water.

   

3. Beat the eggs and sugar together in a sep­a­rate large bowl until combined.

   

4. Once the choco­late is done (no lumps!), pour it into the egg mix­ture and beat well.

   

5. Sam­ple the mixture.
6. Sieve the flour in slowly, stir­ring all the while.

   

7. Sam­ple the mixture.
8. Add the cherries.
9. Sam­ple the mixture.
10. Line a bak­ing dish with grease­proof paper, and pour what remains of the mix­ture in.
11. Bake until every­one is fed up of wait­ing.  (20 min­utes will pro­duce the tit­u­lar goo, 30–40 min­utes will result in actual brownie texture.)
12. Wait at least 10 min­utes for it to cool.  If any­one is impa­tient and burns their tongue on the hot mix­ture, this prob­lem can be resolved by soak­ing the tongue for an extended period in Scotch.