Preheat the oven to 180℃ and line an 8x8 inch square tin with baking paper and butter.

Start by melting the chocolate and butter in a bowl until smooth. Set aside to cool down.

In a large mixing bowl we whisk the eggs and sugars together until doubled in volume, pale and creamy. Add the melted, cooled chocolate butter mixture into the eggs and fold.

Sift over the flour and cocoa powder, fold together and pour into a prepared 8x8 inch tin. Dollop cherry jam over the batter and using a butter knife swirl it around. Don’t over mix. Bake at 180℃ for 14-16 mins until the top is just set and glossy. Let it cool completely before decorating and cutting.

To make the butter cream we beat the butter until pale and creamy, add the vanilla and powdered sugar and beat again. Add the double cream and beat until smooth and creamy.

Once the brownies are cooled, drizzle melted dark chocolate over the top. Pipe the butter cream over the brownies and using the back of a spoon flatten it out. Using the melted chocolate, pipe eyes and a mouth into each little buttercream dollop. Fill the gaps with more cherry jam and grated chocolate. Cut randomly and serve.