Ingredients
For the Cherries
- 2 ½ cups fresh cherries (or frozen), pitted and chopped (270g / 9.5oz)
- 1 tablespoon white sugar
For the Brownies
- 100 g dark chocolate (70% cocoa solids) (3.5oz)
- 113 g unsalted butter (1 stick / ½ cup)
- 3 large eggs, room temperature
- 1 cup white granulated sugar (200g / 7oz)
- ¼ cup dark brown sugar, packed (50g / 1.8oz)
- 1 ½ teaspoon vanilla extract
- 130 g plain flour (all-purpose flour) (1 cup / 5.6oz)
- 25 g cocoa powder (0.9oz / ¼ cup)
- ¼ teaspoon salt
For the Topping
- ¾ cup whipping cream (heavy whipping cream) (250ml)
- 100 g milk chocolate, shaved (3.5oz)
- ½ cup reserved chopped cherries
Instructions
- Prepare baking tin and preheat oven: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan forced. Grease and line an 8×8 inch baking tin with baking paper for easy removal.
- Prepare cherries: Pit and quarter the cherries. Reserve ½ cup for the topping and place the remaining cherries in a bowl with 1 tablespoon of white sugar. Set aside to macerate for 10 minutes to soften and release juices.
- Melt chocolate and butter: Place the dark chocolate and unsalted butter in a heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth and melted. Allow to cool slightly.
- Whisk eggs and sugars: In a large bowl, whisk together the eggs, white granulated sugar, and dark brown sugar using a handheld mixer for about 2 minutes or a stand mixer paddle attachment for 3-5 minutes until light, fluffy, and pale in color.
- Combine chocolate mixture and vanilla: Add the melted chocolate and butter mixture along with the vanilla extract into the egg mixture. Gently fold together using a spatula until well combined.
- Sift and fold dry ingredients: Sift together the plain flour, cocoa powder, and salt. Gently fold this into the wet mixture just until combined, being careful not to overmix.
- Add macerated cherries: Lightly mash the macerated cherries with a fork to release some juice, then fold them into the brownie batter evenly.
- Bake the brownies: Pour the batter into the prepared baking tin and smooth the top. Bake in the preheated oven for 40-45 minutes until a toothpick inserted comes out with some sticky crumbs attached. Avoid overbaking to keep fudgy texture.
- Cool the brownies: Allow the brownies to cool completely in the tin. To speed this up, you may chill them in the fridge. This helps the topping to set nicely.
- Prepare and apply topping: Whip the heavy cream in a bowl until soft peaks form. Spread evenly over the cooled brownies. Scatter the reserved cherries on top and finish with milk chocolate shavings made by running a vegetable or speed peeler along room temperature chocolate edges.
Notes
- Use a standard Australian 20ml tablespoon (equal to 4 teaspoons) or check your tablespoon measurement before use.
- Weighing ingredients like flour and sugar provides best results; use spoon and level method if you can’t weigh.
- Chocolate shaving is easier with room temperature chocolate and a speed or vegetable peeler to create curls and shavings.
- Brownies are done when a toothpick inserted has a few sticky crumbs; they will carryover bake in the tin after removal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
