Mid-Week Menu – Boozy Black Forest Brownies
Prep time: 10 mins
Cooking time: 40 mins
Allergens: Dairy, gluten, eggs
250g Opies Black Cherries with Luxardo Kirsh (drained) plus additional cherries for decoration
200g butter, plus extra for greasing
225g light soft brown sugar
220g golden caster sugar
125g cocoa powder
100g dark chocolate, broken into chunks
125g self-raising flour
300ml whipping cream
2 tbsp reserved syrup (from the Opies Black Cherries with Luxardo Kirsch jar)
3 tbsp icing sugar, sifted
Grease a 20 x 30cm tin and line with baking paper. Pre-heat the oven to 170°C.
Place the butter, sugars, cocoa powder and chocolate in a big saucepan and melt gently, stirring occasionally. Remove from the heat and allow to cool for 5 minutes.
Beat in 2 tbsp of the reserved syrup and the eggs until smooth. Stir through the flour and cherries, then put into the tin and bake for 30 minutes.
Once the brownies have a crisp top and slight wobble in the centre, remove from the oven and allow to cool completely.
To serve, whisk the cream with the reserved syrup and icing sugar until it forms soft peaks.
Dust the brownies with a little icing sugar and serve with some cream and extra cherries.
Recipe credit: Opies