Quick & Easy

Black forest brownies with cherry chocolate ganache

These black forest brownies feature that classic combination of rich dark chocolate and cherries.
black forest brownies with cherry chocolate ganache
24 Item


Cherry chocolate ganache


1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) slice pan; line base with paper, extending paper 5cm (2-inches) above long sides.
2.Drain cherries, reserving syrup for the cherry chocolate ganache. Chop cherries coarsely.
3.Place butter and chocolate in a small saucepan; stir over low heat until melted. Transfer to a large bowl. Stir in sugar and the water, then eggs, sifted flour and amarena cherries. Pour mixture into pan.
4.Bake 30 minutes or until set; cool brownie in pan.
5.Meanwhile, make cherry chocolate ganache. Heat cream and syrup in a small saucepan until almost boiling, add chocolate; whisk until smooth. Refrigerate for 1 hour or until ganache is a spreadable consistency.
6.Turn brownie, top-side up, onto a serving plate. Spread ganache over brownie; cut into 24 pieces. Top each piece with a fresh cherry to serve.

Do-ahead: Brownie can be made a day ahead up to the end of step 4; store, covered, in the fridge. Unlike maraschino and glacé cherries, which are bleached and dyed red, Italian amarena cherries are a small sour cherry preserved in sugar syrup to retain their natural garnet colour and cherry taste. They are available from speciality delis and good greengrocers.


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