Black Forest Brownies
Black forest brownies are a winning combination of whipped cream, fresh cherries and chocolate. Fudgy, decadent cherry brownies made from scratch are a classic flavour pairing.
FOR THE CHERRIES
(310g / 11oz with pits OR 270g / 9.5oz pitted)
FOR THE BROWNIES
dark (70%) chocolate
(1 stick / ½ cup)
white granulated sugar
(200g / 7oz)
dark brown sugar, packed
(50g / 1.8oz)
plain (all purp) flour
(1 cup / 5.6oz)
(0.9oz / ¼ cup)
FOR THE TOPPING
milk chocolate, shaved
8 inch square baking tin
speed peeler or vegetable peeler
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
Pit the cherries and chop into quarters. Set aside ½ cup for the topping. Add the rest to a bowl with 1 tablespoon of white sugar. Set aside to macerate for 10 minutes.
Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
Place the eggs and both of the remaining sugars in a large bowl. Whisk with a handheld mixer for around 2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
Add the melted chocolate and butter and the vanilla and stir through with a spatula.
Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
Use a fork to lightly mash the macerated cherries, then stir them through the brownie batter.
Pour the mixture into the prepared tin and bake for around 40-45 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).
Let them cool completely before proceeding. You can speed this up by putting chilling them in the fridge.
Whip the cream in a bowl until soft peaks, then spread over the top. Dot with remaining cherries then scatter with chocolate shavings.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
For best results
, you should
always weigh ingredients
like flour and sugar.
are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
To shave the chocolate
, make sure it is at room temperature then run a speed peeler or vegetable peeler along the edge, over and over to create small curls and shavings.
Brownies are done when a
toothpick comes out with a few sticky crumbs
on it. They will carry-over bake in the tin.
Want more brownies and slices?
Afternoon Tea, Dessert, Snack, Sweets
American, German, Various
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