Black Forest Fudge Brownies

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Hey there. After yet another three month long vanishing act, I am back (With a killer recipe this time. Not excuses.)
It's a recipe for the most phenomenal brownie I have ever baked. You're starting to think "Same old. Same old." Let me stop you right there. Rich, gooey and fudgey these brownies will smother you with their buttery, chocolatey goodness. These brownies are for people who aren't afraid of ODing on chocolate and haters of brownie crumbs. I couldn't praise these brownies enough. And after they undergo the Black Forest twist they become a little too delicious. Obscenely so.



So we brought back this cherry brandy from our Amsterdam trip. It's sweet and sour with a hint of alcohol. But fear not. If you cannot get your hands on this beauty you could just as easily pick any other cherry flavoured liqueur or cheat by adding cherry essence to vodka. If you want to do it the hard way you could also soak tinned cherries in vodka for a few days for the same effect.


Melt 100g butter and 100g dark chocolate on a low flame. Cool.


Beat 150g sugar with 2 eggs till soft peaks are achieved.


Whisk the chocolate mixture into the egg mixture.



Sift 50g flour and 50g cocoa powder together.


Fold the flour mixture into the batter.


Mix till glossy.


Grease cake tin with butter and pour batter in.


Bake at 180*C for 15 minutes. Knife should come out clean but brownie will be very soft to touch.


Cool and demould. Pour a generous 60ml of cherry brandy on top and wait for it to get soaked in. Store in the deep freezer for a couple of hours and serve with whipped cream if desired.


Simply sinful. Mmmmm.



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