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Black Forest Brownies

Black Forest Brownies



  • 170 g (¾ cup / 1 1/2 sticks) unsalted butter
  • 50 g dark chocolate
  • 130 g (1 cup) plain (AP) flour (note 2)
  • ½ teaspoon baking powder
  • 50 g (3/4 cup) dutch processed cocoa (note 2)
  • 200 g (1 cup) brown sugar, packed
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 150 g fresh or frozen pitted cherries, roughly chopped


  • 50 g fresh or frozen pitted cherries
  • 1 tablespoon sugar (note 1)
  • 1 tablespoon water (note 1)
  • 1/2 cup whipping cream
  • 30 g chocolate shavings


For the brownies;

  • Preheat the oven to 180C / 350F / 160 fan forced. Line an 8×8 inch / 20x20cm brownie tray with baking paper (if you crinkle it up first it will fit into the corners better)
  • Melt together the butter and chocolate in the microwave in 30 second bursts, stirring well between each until just melted. Allow to cool while you get everything else together.
  • Mix the flour, baking powder, cocoa and sugar together, making sure there are no lumps. Mix well so everything is distributed. Make a well in the centre and add the butter, chocolate and vanilla. Stir to distribute a little, then add the beaten eggs and stir the whole lot until just combined.
  • Tip half of the batter into the prepared pan and use a spoon or spatula to spread to all the edges and into the corners. Drop the cherries over the batter layer randomly then, use a spoon to dollop the rest of the batter over the top of the cherries, spreading to cover as best you can.
  • Bake for 25-30 minutes until firm around the edges but the middle should still be a little soft (with a very slight wobble if you shake the pan).
  • Allow to cool well before topping.

To make the topping;

  • To a small saucepan, add the cherries, sugar and water. Heat gently until the sugar dissolves, then bring to a low simmer. Allow the mixture to simmer for around 5 minutes until the syrup has thickened. Allow it to cool completely.
  • Whip the cream and spread over the top of the cooled brownie. Sprinkle with chocolate shavings and cooled cherry jam.

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