Black Forest Brownie Bliss
- Ingredients:
- Cherry Compote:
- 170g pitted cherries
- 2 tbsp. granulated sugar
- 1 tsp. corn starch
- 1 tbsp. lemon juice
- Decadent Brownies:
- 56g unsalted butter
- 135g semi-sweet chocolate chips (split into 90g and 45g portions)
- 12g dutch process cocoa
- 100g granulated sugar
- 1 egg
- 40g all-purpose flour
- ¼ tsp. salt
- Optional: ½ tsp. instant espresso powder
- 40g cherries
- Velvety Whipped Cream:
- 75g heavy cream
- 1 tbsp. granulated sugar
- ¼ tsp. vanilla extract
- Instructions:
- Cherry Compote:
- Combine cherries and sugar in a saucepan over medium heat, occasionally mashing cherries.
- Mix corn starch with lemon juice and add to the cherries while stirring until thickened.
- Set aside to cool.
- Decadent Brownies:
- Preheat the oven to 350°F / 175°C. Prep an 8×4″ baking tin.
- Melt butter with 90g of the chocolate chips, stirring till smooth.
- Stir in cocoa and sugar, followed by the egg.
- Add flour, salt, (and espresso powder if using) to the mixture, then fold in the remaining chocolate chips and cherries.
- Pour half the batter into the tin, spread most of the cherry compote over, then top with the rest of the batter.
- Add dollops of the remaining compote and bake for 30 minutes.
- Velvety Whipped Cream:
- Beat the heavy cream with sugar and vanilla until it reaches stiff peaks.
- Once brownies cool, slice and top with whipped cream, cherries, and a cocoa sprinkle. Enjoy!
