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  1. Home
  2. Food

Black Forest Brownies with Chocolate Sauce

These indulgent sweet treats are perfect for sharing. - by Barbara Northwood
  • 02 Jul 2018
Black Forest Brownies with Chocolate Sauce
Andre Martin. Styling: Carolyn Fienberg.
Prep: 20 Minutes - Cook: 30 Minutes - easy - Serves 12
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Chocolate sauce can be made up to one day ahead. Store, covered, in fridge. Reheat gently in a small saucepan over a low heat, or microwave on HIGH (100%) in 30-second bursts until warm. For a kid-friendly version, replace brandy with water.

Ingredients

200g unsalted butter, chopped
1 cup caster sugar
200g block dark cooking chocolate, chopped
2 tblsps brandy
3 eggs
1⁄2 cup self-raising flour
1⁄
3 cup plain flour
1⁄
3 cup cocoa powder
415g can stoneless black cherries in syrup, drained
Vanilla ice-cream, to serve

CHOCOLATE SAUCE
3⁄4 cup pure cream
200g block milk cooking chocolate, finely chopped

Method

  1. Grease two 6-hole silicone mufin trays (1⁄2-cup capacity). Place on a large oven tray.

  2. Combine butter, sugar, chocolate and brandy in a large saucepan. Stir over a low heat until chocolate is melted and mixture is smooth. Transfer to a large bowl. Stand for 10 minutes.

  3. Whisk eggs into chocolate mixture. Add combined sifted ours and cocoa. Whisk until smooth. Divide evenly among prepared holes. Top with cherries.

  4. Cook in a moderately slow oven (160C) for about 30 minutes, or until just set and rm in the centre when lightly touched. Remove. Stand in trays for 15 minutes.

  5. Meanwhile, make sauce. Heat cream in a small saucepan until hot. Remove from heat. Add chocolate. Whisk until melted.

  6. Serve warm brownies topped with warm sauce. Serve with ice-cream.

This recipe originally appeared on New Idea Food

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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