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Black Forest Brownies

Source of Recipe

From "Gatherings" by America's Test Kitchen


Recipe Introduction

"These incredible brownies have all the magic of the classic Black Forest layer cake of chocolate sponge cake, cherries, and whipped cream, but they are much easier to make. Dried cherries plumped up in the microwave with Kirsch flavor the dense, not-too-sweet brownies, and when the pan comes out of the oven, on goes a layer of tart cherry jam mixed with additional Kirsch to soak into the brownies as they cool. I love serving them with small glasses of chilled Kirsch as a digestif to end the night."

List of Ingredients

â—¦ 2 cups (8 ounces) dried tart cherries
â—¦ ¾ cup Kirsch, divided
â—¦ 5 ounces semisweet chocolate or bittersweet chocolate, chopped
â—¦ 2 ounces unsweetened chocolate, chopped
â—¦ 8 tablespoons unsalted butter, cut into quarters
â—¦ 3 tablespoons cocoa powder
â—¦ 3 large eggs
â—¦ 1 ¼ cups (8 ¾ ounces) granulated sugar
â—¦ 2 teaspoons vanilla extract
â—¦ ½ teaspoon table salt
â—¦ 1 cup (5 ounces) all-purpose flour
â—¦ ½ cup sour cherry jam
â—¦ Confectioners' sugar


Recipe

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

Combine cherries and ½ cup Kirsch in microwave-safe bowl and microwave for 1 minute. Cover tightly with plastic wrap and set aside. In medium heatproof bowl set over a pan of almost-simmering water, melt semisweet chocolate, unsweetened chocolate, and butter, stirring occasionally, until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk warm chocolate mixture into egg mixture, then stir in flour and cherries and their liquid with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes.

Whisk jam and remaining ¼ cup Kirsch. Spread glaze evenly over warm brownies and let cool to room temperature on wire rack, about 2 hours. Using foil overhang, lift brownies out of pan and transfer to cutting board; discard foil. (Brownies can be made up to 5 days ahead and stored in airtight container at room temperature.) Dust brownies with confectioners' sugar and cut into 16 squares. Serve.

Makes 16 brownies