These black forest brownies are irresistible, they are that good!
Unlike other brownies, these are light and airy: folding cherries through the batter adds a touch of
sweetness that balances the bitterness of the chocolate, and the hot fudge sauce poured over them isn't
overly sweet — it pairs beautifully with the whipped cream.
A festive dessert, equally at home at a celebration meal or among friends.
Black Forest Brownies
An airy brownie studded with cherries, under a hot fudge sauce, crowned with whipped cream and grated chocolate.
Prep
30 min
Cook
30 min
Total time
1 h
Course: Dessert
Cuisine: American
Keyword: Black forest brownies
Calories:
Ingredients
Servings:
9
squares
Instructions
- The brownies — Preheat the oven to 180 °C (356 °F). Line a 20 cm (8 in) square tin with parchment paper.
- Over a bain-marie, melt the butter with the cocoa, the chocolate and the vanilla. Stir until smooth, then take off the heat.
- In a bowl, beat the sugar with the brown sugar and the eggs for 3 to 4 minutes with an electric whisk, until the mixture pales.
- Add the chocolate mixture and stir until smooth.
- Fold in the flour and salt gently with a spatula, until evenly combined. Add the cherries and stir through.
- Pour into the tin and level the surface. Bake in a fan oven, then switch the oven off and leave the brownie inside for a few minutes.
- Check that a toothpick inserted in the centre comes out clean. Take out of the oven and leave to cool slightly.
- The hot fudge sauce — In a microwave-safe bowl, melt the chocolate in 15-second bursts.
- In a saucepan, mix the sugar with the cocoa, corn syrup, cream and water. Bring to a boil over medium-low heat, whisking, then simmer for 2 to 3 minutes over low heat.
- Off the heat, add the butter and the vanilla. Stir.
- Stir in the melted chocolate and mix until the sauce is smooth.
- Assembly — Cut the brownie into 9 equal squares. Spoon warm chocolate sauce over each one.
- Add a little whipped cream, set a cherry on top and finish with a dusting of grated chocolate.
Nutrition (per square)
Tips
- Cherries work just as well fresh as frozen.
- Beat the eggs with the sugars until the mixture pales: that is what makes these brownies airy.
- Fold the flour in with a spatula rather than beating, so as not to knock out the air.
- Switching the oven off and leaving the brownie inside at the end keeps it from drying out.
- The fudge sauce can be made ahead and gently rewarmed at serving time.