Black Forest Brownies with Kirsch Cream
From Ainsley’s Food We Love, ITV
The wonderful flavours of a retro Black Forest Gateaux in a delicious gooey Brownie – what more could you want? Perfect for a special Afternoon Tea or a treat with a nice cup of coffee.
Preheat the oven to 200c/180c fan. Line a 20 x20 cm tin with baking parchment.
Break the chocolate into small chunks and place them in a pan with the butter and gently melt over a low heat. Stir continuously until you have a smooth silky mixture.
Remove from the heat and add the sugars, mixing until they are dissolved. Add the eggs one at a time and, using a hand whisk, beat until smooth. Add the flour and chocolate chips and fold until thoroughly combined. Pour the mix into the prepared tin and bake for 15 minutes.
Remove from the oven and gently score 9 portions. Place the cherries into the centre of each portion.
Bake for a further 10 -12 minutes until the top is crisp and the middle still has a slight wobble. Leave to cool in the tin and then place in the fridge to chill, before cutting into squares.
In a bowl, whisk the cream with the icing sugar and then gently mix through the kirsch.
Serve the brownies with a dusting of icing sugar and a dollop of kirsch cream.
- 200g good quality dark chocolate
- 200g butter, diced
- 130g soft light brown sugar
- 130g caster sugar
- 3 large eggs
- 170g plain flour
- 50g chocolate chips
- 9 whole cherries, pitted
- For the Kirsch Cream
- 300ml whipping cream
- 50g icing sugar, sifted
- 2 tbsp kirsch