Wow, it has really been a while since I posted the last recipe. I’m sorry. If anyone cares.
It has also really been a while since I last made brownies. I’m sorry. For myself, really. Because they’re divine!
Actually, I can’t really call these ones Black Forest Brownies. Why? Everyone knows there’s a Schwarzwälder-Kirschtorte-rule in Germany, which prohibits to name any cake Schwarzwälder Kirschtorte / Black Forest Cake that doesn’t meet the criteria. This rule really exists and is fixed by law. Because we Germans love law and order, and seriously, what deserves to be regulated by the state, if not cakes?
I didn’t put any Kirschwasser (cherry brandy) into my brownies, because I’m a poor student and I didn’t have any at hand.
Hence I’m praying none of the cake detectives will read this blog and lock me up.
Combine butter, sugar and eggs and beat until light. Then add the melted dark chocolate.
Put everything into a brownie pan and bake the dough for 30 minutes at 180°C. Check if the brownies are ready (insert a toothpick, it should come out clean with no batter on it), but try not to bake them much longer, as they won’t be as moist and delicious.
Let them cool a bit, but just a bit, so you don’t burn your fingers. Cut them into 20 pieces and then immediately serve them warm with whipped cream and cherries on top.
125g butter, softened
275g regular granulated sugar (I partly used homemade vanilla sugar, if you don’t have any, just add some vanilla extract)
100g melted dark chocolate
85g all purpose flour
2 Tbsp cocoa powder
50g chopped dark chocolate
100g cherries (canned)
Preheat your oven to 180°C (350°F).
Mix butter, sugar and eggs until light and fluffy. Then add melted chocolate and combine.
Add flour and cocoa powder and mix just until combined. Fold in chopped chocolate and cherries.
Put the dough into a brownie pan and bake it for 30 minutes or until a toothpick comes out clean, but don’t overbake.
Let cool just a bit, cut into 20 pieces and serve warm with whipped cream and cherries.