- 1 Hour
- Makes 20
Black forest brownies combine two of our favourite sweet treats. This brownie/black forest gâteau mash-up is boozy, cherry-studded, chocolatey heaven. Add a big dollop of kirsch spiked cream if you can handle it
- butter 200g, plus extra for greasing
- light soft brown sugar 225g
- golden caster sugar 200g
- cocoa powder 125g
- dark chocolate 100g, broken into chunks
- salt ¼ tsp
- kirsch or cherry liqueur 2 tbsp
- eggs 4
- self-raising flour 125g
- cherries 250g, stoned, plus extra to serve if you like
TO SERVE (optional)
- whipping cream 300ml
- kirsch 2 tbsp
- icing sugar 3 tbsp, sifted
- STEP 1Heat the oven to 170C/fan 150C/gas 3. Butter a 20 x 30cm baking tin and line with baking parchment. Put the butter, sugars, cocoa powder and chocolate in a big saucepan together and melt together gently, stirring occasionally.
- STEP 2When everything is melted and smooth, remove from the heat for 5 minutes, then, using a wooden spoon, beat in the salt, kirsch and eggs until smooth again. Stir through the flour and cherries, then scrape into the prepared tin and bake for 30 minutes.
- STEP 3While the brownies are baking, prepare a roasting tin of iced water that will fit the brownie tin inside it. When the brownies have a crisp top and only a slight wobble to the centre still, lift the tin from the oven into the water bath – this will keep the centre soft, but set. Cool completely in the water.
- STEP 4To serve, whisk the whipping cream with more kirsch and icing sugar until softly peaked. Dust the brownies with a little more icing sugar and cocoa if you like, and add a dollop of kirsch cream with extra fresh cherries.