Cherry Brownies
30 minutes baking time + 40 minutes preparation timepracticedWhat you need: rectangular baking tray, piping bag with star-shaped nozzle
Ingredients
Send shopping list by e-mailFor the dough
- 230 g dark chocolate
- 130 g butter
- 140 g flour
- 210 g sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp tonka-bean flavouring paste
- 3 eggs
Decoration
- fresh cherries
- Decocino metallic silver cake glaze
For the cherry filling
- Cherries
- 1 jar sour cherries
- 45 g sugar
- 40 g cornstarch
- 1 pinch of cinnamon
For the vanilla cream
- 2 mugs of cream
- 1 tsp tonka-bean flavouring paste
- ½ packet instant gelatine
Preparation
Baking
- Preheat the oven to 180°C.
- Melt 200 g of the plain chocolate with 120 g of the butter, stir well and leave to cool slightly.
- Roughly chop the rest of the chocolate using a sharp knife.
- Mix the flour together with the baking powder and salt. Beat the eggs together with the sugar and flavouring paste to make a foamy mixture, and then carefully add the lukewarm chocolate mixture.
- Sift the flour, salt and baking powder into the egg mixture a bit at a time and fold in between additions. Finally fold in the remaining chocolate chunks.
- Grease a rectangular baking tin (approx. 24 x 24 cm) with the remaining butter, add the batter and spread it out smoothly and evenly. Bake in the centre of the preheated oven for 20-25 minutes. The brownies should still be soft and chocolatey on the inside.
- To make the cherry filling, strain the cherry juice from the jar through a sieve above a saucepan. Then add the sugar, corn-starch and a pinch of cinnamon to the juice in the pan and bring to the boil, stirring constantly.
- Stir the cherries into the filling and leave to cool. Next, whip the cream together with the flavouring paste and instant gelatine until firm.
- Cut the brownie bake into 16 squares. Cut each square lengthwise through the centre and fill with the cherry mixture, spoon the cream into a piping bag and make dabs on the cherry mixture.
- Coat the upper halves of the brownies with the prepared metallic cake glaze and place them on top of the lower cherry cake halves. Pipe a dab of cream on each brownie upper half, finishing with a cherry on top.