Cocoa powder - try to use unsweetened, Dutch-processed cocoa powder. Sugar - caster or granulated sugar is fine. Here's what you will need to make these brownies: If you preference is brownies without the fruit, you may want to check out my Tahini Brownies recipe or my indulgent Guinness Brownies. This recipe is based on my Easy Homemade Brownies, and the ingredients are exactly same, but these chocolate brownies have sweet and juicy cherries added to them. Made for sharing, but once you try them, you will want to keep them all for yourself! They are quick and easy to make, and are ideal bake for any occasion. With paper-thin, crackly top, fudgy and gooey in the middle, and crispy, chewy corners and chunks of sweet and juicy cherries, these chocolate brownies tick ALL of the boxes and more! Rich, decadent and completely irresistible- it's the best way to describe these chocolate cherry brownies. Dust with icing sugar to serve.Jump to Recipe Jump to Video Print Recipe Bake for 30-35 minutes, or until a skewer inserted in the centre comes out with moist crumbs clinging! Leave in the tin to cool overnight, then turn onto a chopping board to cut into pieces. Scatter over remaining cherries (halved) and press down lightly. Pour into the tin and smooth the surface. Gently fold through flour, cherries and chocolate chips (if using), stirring till just combined. Drain the cherries, setting a few (okay, 10) aside for decoration. In a separate bowl, whisk sugar and eggs until light and frothy, and then fold in the vanilla extract and the melted chocolate. Sift together the flour, cocoa, baking powder and salt set aside. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Grease a 20 x 20 cm (8 x 8 inch) baking tin and line with baking paper, leaving it hanging over two opposite sides of the tin. Cover with plastic wrap and refrigerate for at least 24 hours. Place 1 cup cherries into a small bowl and add a tablespoon of brandy or kirsch. The day before: Drain the cherries and discard the syrup. Wonderfully rich and just a little bit boozy, these chocolate and cherry brownies have all the flavour of a Black Forest Cake without the angst!ġ x 670g jar pitted Morello cherries, drainedġ25g (¾ cup) dark chocolate (70%), choppedġ00g (2/3 cup) plain (all-purpose) gluten-free (or regular) flourĩ5g (½ cup) dark chocolate chips (white choc bits are also good) Rich, fudgy, fruity and just a little bit boozy … chocolate and cherry brownies all the flavour of a Black Forest Cake … without the angst! Not quite what I had in mind at first, but with a few tweaks, finally, the ratio of butter, sugar and chocolate I was looking for. Then, a riff on my favourite Double Chocolate and Raspberry Brownies. 
First, I thought perhaps a flourless version like Nigella’s might be the go.
That was when I decided it was time for an intervention – a one-bowl solution. Sigh It all tastes very good in the end, but I’m not convinced one should suffer that kind of trauma just to enjoy cake. There are all kinds of slippery, slide-y ingredients, and well, they slip and they slide. But it’s the layering of cake with kirsch, cherries and cream where I seem to come unstuck. Baking the cake’s not so hard, and I seem to have found a method for splitting it into layers. There are several steps, each of which could spell disaster. Layer cakes do not fit the bill.įirst of all, they are not ‘quick’. My mantra for cooking these days is: ‘quick, easy and delicious’. Black Forest Cake is, by tradition, a layer cake. Chocolate-y, creamy and boozy, nothing else comes close. Here it is, at last – the perfect Chocolate and Morello Cherry Brownie recipe! It has taken me months to get this recipe just right! Ever since Dad’s 70th I’ve been on a quest for the perfect black forest brownies … all because my father’s favourite cake is Black Forest Cake.
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