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cherry chocolate brownies
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5 from 2 votes

Cherry Chocolate Brownies

Cherry chocolate brownies with fresh cherries and topped with chocolate cream.
Prep Time40 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Course: Cakes
Cuisine: American
Servings: 25
Calories: 379kcal
Author: Adina

Ingredients

  • Brownies:
  • 200 g all-purpose flour 7 oz/ 1 ⅔ cup
  • 50 g unsweetened cocoa powder 1.7 oz/ ½ cup
  • 1 teaspoon baking powder
  • 250 g unsalted butter 9 oz/ 1 cup
  • 300 g bittersweet chocolate 10.6 oz, 50 % cocoa
  • 4 eggs medium in Germany, large in the US
  • 250 g brown sugar 9 oz/ 1 ⅓ cup
  • pinch of salt
  • Topping:
  • 750 g fresh sweet cherries 1.7 lb
  • 200 g bittersweet chocolate 7 oz, 50 % - 70 % cocoa
  • 500 g heavy cream 17 fl.oz/ 2 cups
  • 2 tablespoons unsweetened cocoa powder

Instructions

Cherry chocolate brownies:

  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Grease a rectangular loose bottom tin (about 24x24 cm/ 9.4x9.4 inch) and line the bottom with baking paper. Another rectangular cake tin of similar size would be OK as well.
  • Mix the flour, cocoa powder, and baking powder. Set aside.
  • Melt butter: Cube the butter and melt slowly on very low heat.
  • In the meantime, finely chop the bittersweet chocolate.
  • Combine: Add the chocolate to the melted butter and stir until smooth. Don't let the mixture get too hot, remove it from the heat if it gets too hot.
  • Place the eggs, sugar, and salt in a bowl and mix with a hand mixer for about 5 minutes or until thick.
  • Immediately add the chocolate-butter mixture.
  • Add the flour mixture and mix only shortly, just enough to combine the ingredients.
  • Bake: Pour the mixture into the prepared tin and level. Bake for about 25 minutes. The brownies should remain rather gooey in the middle and don't get too dry. Let cool completely in the pan.

Topping:

  • When ready to add the topping, place the cake on a rectangular platter.
  • Wash and pit the cherries. Set aside. Finely chop the chocolate and set it aside.
  • Chop the chocolate and melt it on a double boiler or bain-marie. To do that, place a bowl over a pot of simmering water, ensuring that the bowl doesn't touch the water. Don't let the water get too hot; it should not start to boil.
  • Melt: Place the chopped chocolate in the bowl. Stir until almost all the chocolate melts. Remove the bowl from the pot and continue stirring until all the chocolate melts completely. Pour the melted chocolate into another bowl and let cool slightly, while you whip the double cream.
  • Whip the cream shortly. Add the cocoa powder and continue whipping the mixture until stiff. Carefully fold about ¼ of the whipped cream into the chocolate mixture, then quickly fold the remaining cream into the chocolate.
  • Top brownies: Evenly spread about ¼ of the chocolate mixture over the cake. Add about ½ of the pitted cherries to the chocolate mixture. Top with the remaining chocolate cream and the remaining cherries.
  • Refrigerate for about 2 hours or until set.
  • Cut into about 25 pieces before serving.

Notes

A digital kitchen scale will give you the most precise measure ensuring the best bake possible.

Nutrition

Serving: 1piece | Calories: 379kcal | Carbohydrates: 29g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 50mg | Fiber: 5g | Sugar: 14g