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Black Forest Brownies
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Chicago
Black Forest Brownies
Martin Sorge
Martin Sorge
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$1.00
When making brownies, the quality of your cocoa powder makes all the difference. I swear by either Cacao Barry Extra Brute or Valrhona. If you love chocolate and spend money on bars of the good stuff, get yourself some quality cocoa powder. The fresh cherries (I prefer tart Balaton cherries) in this recipe give you a burst of juicy-jammy sweetness just like in a black forest cake, and the white chocolate stands in for the luscious cream.
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You Need

16 brownies
1:00
  • 170 g (1 1/2 sticks) unsalted butter
  • 300 g (1 1/2 cups) sugar
  • 84 g (1 cup) Dutch-process cocoa powder
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon baking powder
  • 3 large eggs, cold
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 Tablespoons Kirsch
  • 135 g (1 cup plus 1 Tablespoon) all-purpose flour
  • 125 g (about 3/4 cup) plus 85 g white chocolate chips or roughly chopped white chocolate, divided
  • About 350 g fresh or frozen tart cherries

    • How To

    1. Heat the oven to 350F with a rack in the center. Lightly butter a 9-inch square metal baking pan and line it with parchment paper. Preferably use an aluminum pan with a loose bottom.
    2. In a small saucepan, melt the butter and sugar over medium heat, stirring until the butter is melted and the mixture looks shiny. Turn off the heat.
    3. In a mixing bowl, add the cocoa powder, salt, baking powder, eggs, vanilla extract, almond extract, and Kirsch. Stir the mixture with a wooden spoon or whisk until well combined and smooth. It will be thick.
    4. Add the melted butter mixture to the cocoa mixture and stir to combine. It will become glossy and runny. Add the flour and stir to combine, then stir in 125 g of white chocolate chips.
    5. Scrape the batter into the baking pan and smooth out the top. Set the cherries on top of the brownie batter, pushing them in only a tiny bit.
    6. Bake at 350F for 34-42 minutes. The brownies should look puffed a bit and shiny, and they shouldn’t jiggle much when shaken. If using frozen cherries, the bake will take longer.
    7. Let the brownies cool completely.
    8. Melt 85 g of white chocolate in the microwave in 30-second increments, stirring between each until fully melted. Using a piping bag or just a spoon, drizzle the white chocolate over the brownies and let cool until set.
    9. For clean cutting, refrigerate the room-temperature brownies in the pan for at least 2 hours. Remove the brownies using parchment paper and slice with a large chef’s knife. Let them come to room temperature before serving. These last, covered in the refrigerator, for 3 days.