Black Forest Brownies!
Dark chocolate chip brownies, cherries in Kirsch, fresh cherries, and even more chocolate on top. The BEST black forest brownies!
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Servings: 16 Brownies
Ingredients
Cherries
- 200-300 g cherries (de-stoned and halved)
- 100 ml kirsch (or other cherry liqueur)
Brownies
- 200 g unsalted butter
- 200 g dark chocolate
- 4 medium eggs (or 3 large)
- 275 g caster sugar (or light brown soft sugar)
- 100 g plain flour
- 50 g cocoa powder
- 200 g dark chocolate chips
Optional Topping
- 100 g dark chocolate
- Triple chocolate curls
Instructions
- De-stone and halve the cherries and place into a bowl
- Pour over the kirsch, and let this soak in. Preferably, leave this overnight for best results.
- Preheat your oven to 180ºc/160ºc 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!
- In a new bowl, whisk together the eggs and sugar for a few minutes until the colour has turned pale, is very mousse like, and is doubled in volume
- When whisked, pour the cooled chocolate mix over eggs and fold together carefully.
- Add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
- Pour the cherries soaked in kirsch and liquid into the brownie mix, along with the dark chocolate chips and fold the mixture together.
- Bake in the oven for 25-30+ minutes, until there is a small wobble in the middle of the tray. Sometimes, it may take slightly longer, but do not test with a skewer as this doesn't work for brownies.
- Remove from the oven and let them cool full in the tin.
- Drizzle over the 100g of melted dark chocolate, and then sprinkle on some triple chocolate curls, and set the brownies in the fridge for at least 2-3 hours to set fully.
Notes
- This recipe lasts for 5-7+ day at room temperature or in the fridge
- These brownies can freeze for 3+ months
- You could add milk or white chocolate chunks to the brownie mix for extra chocolate deliciousness
- I would recommend baking the brownie batter immediately once made for best results
- If you don't want to use alcohol, you can soak the cherries in cherry juice, but I wouldn't bother personally. You can also substitute the cherries for a cherry pudding tin.
- I use a 9″ square tin in this recipe