Black Forest Brownies with Kirsch Cream

Black Forest Brownies with Kirsch Cream

Makes 9

  • 200g Dark Chocolate

  • 200g Butter

  • 3 large eggs

  • 130g Caster Sugar

  • 130g Soft Light Brown Sugar

  • 170g Plain flour

  • 50g  chocolate chips

  • 12 whole cherries, stones removed

Kirsch Cream:

  • 300ml whipping cream

  • 50g icing sugar, sifted

  • 2 tbsp kirsch


Preheat the oven to 200c/180c Fan. Line a 20 x20 cm tin with baking parchment.

Break the chocolate into small chunks and dice the butter. Place them in a pan and gently melt over a low heat. Stir continuously until you have a smooth shiny mixture.

Remove from the heat and add the sugars, mixing until they are dissolved.  Add the eggs and, using a hand whisk, beat until smooth.  Add the flour and chocolate chips and mix until thoroughly combined. Pour the mix into the prepared tin and bake for 15 minutes.

Remove from the oven and place the cherries into the mixture to mark out the 9 portions.

Bake for a further 10 -12 minutes until the top is crisp and the middle still has a slightwobble. 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 mix in the kirsch.

Serve the brownies with an extra dusting of icing sugar and a dollop of kirsch cream.