Chocolate and cherry brownies

Use a baking or roasting tin 34 x 25cm and at least 6cm deep. Preheat oven to 180 deg C (350 deg F or gas mark 4). Line the baking tin with greaseproof paper or baking parchment. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture coats the back of a spoon. Melt the butter and chocolate together in a heatproof bowl suspended over a saucepan of barely simmering water. Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture, and continue to beat until smooth. Stir in the dried cherries. Pour into the roasting tin, ensuring the mixture is evenly distributed around the tin. Bake in the oven for 20-25 mins or until the whole of the top has formed a light brown crust that has started to crack. The brownie should not wobble, but should remain gooey on the inside. Leave to cool for about 20 mins before cutting into large squares while still in the tin. Enjoy!