Mid-Week Menu – Boozy Black Forest Brownies

Treat yo-self

Ingredients:

Serves: 8

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

4 eggs

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

Reserved cherries

Method:

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

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