Super fudgy, dark chocolate brownies with the added surprise of dried cherries – just like Black Forest cake but easier! They’re perfectly decadent on their own and can be turned into a smashing dessert with a dollop of slightly sweetened whipped cream.
- Prep: 10 min
- Cooking: 25 min - 30 min
- 1 1/4 cups (310 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup (180 mL) unsalted butter cut into cubes
- 1/2 cup (125 mL) 18 % cream or 35 % cream
- 1 3/4 cups (430 mL) sugar
- 1 cup (250 mL) unsweetened cocoa powder
- 3 eggs
- 1 tbsp (15 mL) vanilla extract
- 3/4 cup (180 mL) dried tart cherries chopped
- 1/2 cup (125 mL) chopped chocolate or chocolate chips (optional)
- Icing sugar
Preheat oven to 350 ºF (180 ºC). Line a 13 x 9-inch (33 x 23 cm) metal baking pan with foil, allowing excess to overhang edges. Lightly butter foil.
In a small bowl, combine flour, baking powder and salt
In a deep saucepan, heat butter and cream over low heat, stirring until butter is melted. Remove from heat and whisk in sugar and cocoa powder until blended. Whisk in eggs 1 at a time until well blended; whisk in vanilla extract.
Using a wooden spoon or spatula, stir in flour mixture and salt just until moistened. Stir in dried cherries. Pour into prepared pan, spreading batter into corners.
Bake for 22 to 25 minutes or until just a few moist crumbs cling to tester inserted in the centre. Do not overbake.
Sprinkle with chopped chocolate (if using) and let cool in pan on a wire rack. Remove foil from pan using overhang as handles and transfer to a cutting board. Cut into squares and dust with icing sugar.
If making the brownies ahead, before cutting, wrap completely in foil and store at room temperature for up to 2 days. To freeze, wrap in plastic wrap then in foil or place in an airtight container and freeze for up to 2 months.
For the Adventurous: Brush some kirsch or cherry brandy over the top of hot brownies before sprinkling the chocolate for a grown-up version.
Top 5 Nutrients
|Calcium:||2 % / 25 mg|