Black Forest Brownies
FOR THE 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
FOR THE TOPPING
- 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.