Description
Delight in these luscious Black Forest Brownies combining rich dark chocolate with kirsch-soaked cherries for a moist, decadent treat topped with triple chocolate curls. Perfectly fudgy with a hint of cherry liqueur, these brownies offer an indulgent twist on a classic dessert.
Ingredients
Scale
Cherries and Soaking Liquid
- 200–300 g cherries (de-stoned and halved)
- 100 ml kirsch (or other cherry liqueur)
Brownie Batter
- 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
Topping
- 100 g dark chocolate (for drizzling)
- Triple chocolate curls
Instructions
- Prepare Cherries: De-stone and halve the cherries, placing them into a bowl. Pour over the kirsch liqueur and allow the cherries to soak in the liquid, ideally leaving them overnight for maximum flavor infusion.
- Preheat Oven: Set your oven to 180ºC (160ºC fan) and line a 9-inch square baking tray with parchment paper to prevent sticking and help with easy removal.
- Melt Chocolate and Butter: In a heatproof bowl, melt together the unsalted butter and dark chocolate either over a pan of simmering water or in the microwave for 1-2 minutes, stirring until smooth. Allow to cool to room temperature before use.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs and caster sugar vigorously for a few minutes until the mixture becomes pale, mousse-like, and approximately doubles in volume, incorporating air for a lighter texture.
- Combine Chocolate Mixture: Gently fold the cooled chocolate and butter mixture into the whisked eggs and sugar, ensuring it is well incorporated without deflating the airiness.
- Add Dry Ingredients: Sift the cocoa powder and plain flour over the chocolate mixture, then carefully fold them in until the batter is uniform but not overmixed.
- Fold in Cherries and Chips: Drain the cherries from excess kirsch liquid and fold them into the batter along with the dark chocolate chips, distributing them evenly throughout.
- Bake the Brownies: Pour the batter into the prepared baking tray, smoothing the surface slightly. Bake in the preheated oven for 25-30 minutes, or until the center has a slight wobble. Avoid testing with a skewer as it’s not effective for brownies.
- Cool in Pan: Remove the brownies from the oven and allow them to cool completely in the baking tin to firm up and develop flavor.
- Decorate and Set: Melt the remaining 100 g of dark chocolate and drizzle it over the cooled brownies. Sprinkle triple chocolate curls on top. Place the brownies in the fridge for at least 2-3 hours to fully set before slicing and serving.
Notes
- Soaking cherries overnight enhances their flavor and ensures they infuse the brownies with a rich cherry taste.
- Do not overbake—brownies with a slight wobble in the center will be fudgy and moist once cooled.
- Using a good quality dark chocolate will greatly improve the depth of flavor.
- Triple chocolate curls can usually be found in specialty baking stores or can be substituted with chocolate shavings.
- Store leftover brownies in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 15 minutes plus overnight soaking
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Black Forest Brownies, cherry brownies, chocolate cherry dessert, fudgy brownies, kirsch brownies
