Black Forest Brownies

Black Forest. You've got to love anything Black Forest haven't you? Or is that just me? I cannot resist a cherry/chocolate combo.

I had the urge to bake this week so I had a search through my saved recipes folder and found this one that I had copied from somewhere. (I'd scribbled it down so can't credit anyone, if it's yours, I apologise. Let me know and I'll credit you appropriately!).  I don't make brownies very often, in fact, this was the first time in a few years but that's for no other reason than lack of appropriate baking tray. This was rectified at the weekend with a trip to Lakeland and so it was brownies and tray bakes a-go-go.

These turned out really well, better than I could have hoped, and were very simple and satisfying to whip up. I used alcohol in these, and was probably a bit heavy-handed as you could smell it. I wasn't entirely comfortable with putting them in my daughters school lunchbox reeking of kirsch so if you don't want to use alcohol then substitute the kirsch for some of the syrup from the cherries.

Black Forest Brownies

Ingredients

225g milk chocolate 

125g butter

3 tbsp single cream

3 large eggs

225g caster sugar

2 tbsp kirsch

160g plain flour

100g dark chocolate chips

can of black cherries, drained

Method

Preheat the over to 180c. Grease and line a brownie pan with baking parchment.

Chop the milk chocolate and butter into small chunks. Place them in a small bowl along with the cream and melt by gently heating over a pan of simmering water.  When everything has melted together, put the bowl to one side and allow to cool.

In a large bowl, beat the eggs together and mix in the sugar and kirsch (or syrup). Beat the sugar and eggs together until well combined and thickened slightly. Carefully mix in the melted chocolate mixture.

Add in the flour, a few spoonfuls at a time. Combine with a wooden spoon. Keep repeating until all the flour is mixed in and then throw in the dark chocolate chips, before stirring well for a final time.  Transfer the batter into the brownie pan and place the cherries on the top of the batter, spreading them out evenly.  

Pop the pan into the oven for around 35 minutes. When ready, remove the pan from the oven and allow to cool in the pan before removing and slicing into equal portions. 

I like my brownies small so made them almost a large bite-size, but you can make the portion as big or as small as you like.

With regard to the milk chocolate, I always take my cue from Nigella and use Buttons. It's way easier than trying to chop and break up a bar of Dairy Milk.   When melting don't let the bowl touch the water whatever you do, or the chocolate may seize. This has happened to me WAY too many times.

The brownies were enjoyed by everyone at home and at work so I think we can consider them a hit!