Cherry and Raspberry Chocolate Brownies

Pre-heat your oven to 18O°C / gas 4 (Fan assisted oven 160 - 165°C).

Line and grease a 15cm square cake tin with non stick parchment paper.

In a large mixing bowl cream the butter, vanilla and sugar until light and fluffy. Beat the eggs in one at a time with a teaspoon of the flour.

Next sieve in the flour, baking powder and cocoa powder. Scatter in the raspberries, cherries and chopped chocolate. Gently fold all the ingredients together so you have a smooth batter.

Pour the batter into the prepared cake tin and bake for 35-40 minutes. The centre should be quite gooey. Cool in the tin for 15 minutes then lift out using the parchment paper onto a cooling rack and leave to cool completely.

Once cooled, cut into 8 squares. When ready to serve simply make your chocolate sauce by placing the chocolate and milk in a microwavable bowl and cook for 30 seconds, stir and cook for a further 30 seconds.

Place a piece of chocolate brownie on a serving plate, drizzle over the chocolate sauce and serve with a spoonful of The Co-operative ice cream.