Black Forest Brownies are my nod to the 1970s when Black Forest Gateaux was considered the height of sophistication and the prawn cocktail ruled supreme. Okay, come on, nobody ever said the seventies were known for their taste in any department…
Everyone loves brownies, I know my daughter has to be one of the world’s greatest fans of these gooey, sweet bakes that take chocolate indulgence to a new level.
I thought I’d take my usual brownie recipe and tweak it a little to turn it into a Black Forest Brownie. Basically by adding in that all important component of the infamous Black Forest Gateaux, cherries! Now the other important component in that seventies confection would be whipped cream, while I’ve not included this in my recipe for my Black Forest Brownies I do have to say they sit very well with a nice dollop of whipped cream to finish off the whole illusion of teleporting back to the seventies without having to wear loon pants or listen to the Bay City Rollers et al.
I always think brownies are fun baking. You’re not whipping out loads of bowls and doing this and that and creating a multitude of washing up. You are basically cooking up your ingredients in a pan first then tipping them into a baking dish and popping it into the oven. Hardly any washing up at all and I call that a good baking result!
These Black Forest Brownies are such a treat you’ll soon be whipping them up whenever you want a tea time treat. They are even better in the summer when cherries are in season and you can serve them with some whipped cream on the side and a cherry on top.
Black Forest Brownies
- 115 g/4oz unsalted butter
- 55 g/2oz cocoa powder
- 85 g/3oz plain flour
- 1/2 tsp baking powder
- 2 eggs beaten
- 175 g/6oz caster sugar
- 1 tsp vanilla extract
- 100 g/3 1/2oz cherry conserve/jam
- Preheat oven to 180C/350F/Gas 4
- Line a 28 x 18cm/11 x 7" baking tin
- Melt the butter in a pan then remove from heat
- Stir in the cocoa powder till smooth and well blended
- Add in eggs, sugar and vanilla extract
- Now fold in the flour and baking powder
- Stir in the cherry conserve/jam
- Pour batter into lined baking tray and bake for 30 minutes till skewer incerted in centre comes out clean
- Cut into pieces and cool on wire rack