Preheat your oven to 180C/160C Fan and line a 9″ square baking tray with parchment paper.
Melt together the butter, and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
Using an electric whisk/stand mixer, whisk together the eggs & golden caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
Drain the black cherries in kirsch from their jar, and keep the liquid. Fold through the cherries in kirsch, the fresh cherries, the chocolate chips, and 4tbsps of the Kirsch liquid from the jar.
Bake in the oven for 35-40 minutes! Once baked, leave to cool in the tin completely.
If you are decorating them, drizzle over the 100g of melted dark chocolate, and then sprinkle on some triple chocolate curls, and maybe even a dash of icing sugar! Enjoy!
Notes
I use the Opies jar of cherries in kirsch, as well as fresh cherries. You can use all fresh cherries, or even more cherries in kirsch (but it might take longer as they contain more liquid! I wouldn’t advise adding much more of the kirsch liquid however.
If you can’t source the cherries in kirsch, use 500-600g of fresh cherries in total, halve them and de stone them, and soak them in Kirsch over night instead. You can use milk or white chocolate chips in the middle instead if you wish, but for me Black Forest is dark chocolate all the way!
Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!
Depending on your ovens, or how you mixed the brownies up, some can take up to an hour to bake successfully. I’ve never fully understood why, but don’t give up if they’re not done after 40 minutes – cover with foil and continue to bake for longer. I poke a skewer through them and wait till its mostly clean, and the mixture doesn’t wobble in the tin.
These will last in an airtight container for 1-2 weeks!