Sometimes there is nothing more satisfying than a rich, chocolatey brownie.
Life is funny sometimes. At times it seems as if there is nothing going on; and then, suddenly everything is happening all at once. I am having one of those weeks already. Today is my day off, but of course, my brain is already set on everything else I have to do this week. Thankfully we went for a walk this morning, and the abundant sounds of “now” were all around us. The birds were chirping, the wind was blowing the branches of trees, and cars were zooming along the expressway in the distance. These noises were a reminder that we were in the present, and that’s all we really have in each moment of life. In the midst of busy weeks, we project images in our minds of what is to come next, what the next stress is that we are going to have to deal with. But at the end of the day, none of that matters. These stresses are all in our head, until we actually have to face or deal with them in reality.
Life certainly doesn’t get easier with age, but with age comes wisdom. Each year, I accumulate more stresses, more bills. But each year, I grow and learn. Nobody said life was easy. I am certainly understanding why my parents were always so tired going up. Mom and dad, I now understand. (P.S. thank you for being the model figures in my life that got me where I am today.)
So, black forest brownies…
I pulled this recipe from the archives of my previous blog. It is cherry season after all. This brownie recipe is an indulgent combination of chocolate, almond, and cherries. It’s based upon the infamous and classic Black Forest Cake but adapted to brownie form. You can certainly add Kirsch, a clear cherry brandy used in the classic Black Forest recipe, to the cherry topping, but my version uses only almond extract. You can also use fresh cherries as well; however keep in mind this will affect the consistency when using this recipe, so you may have to adjust the quantity of cornstarch.
These black forest brownies would pair lovely with a glass of red wine and a good book. Is that the perfect way to end your Sunday? I think so.
Need more sweet goodness? Try my take on French Silk Pie by clicking here.
Black Forest Brownies
- 2 cups semi-sweet chocolate chopped (dark chocolate with almonds if you have it)
- 1/2 cup unsalted butter cut into pieces
- 3 large eggs room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 1 tsp pure vanilla extract
- 1/2 cup sour cherry preserves
- 1 cup frozen cherries pits removed
- 2 tsp cornstarch
- 1/4 tsp almond extract
- Preheat oven to 350 F. Spray and parchment an 8-in square baking dish and set aside.
- Melt chocolate and butter together over a double-boiler, stirring frequently. Set aside and allow to cool slightly.
- In a mixer bowl fitted with the paddle attachment, beat eggs and sugar until pale yellow and frothy. Carefully pour chocolate mixture into egg mixture, beating until fully combined. Mix in vanilla extract. In a medium bowl, whisk together dry ingredients. Fold dry into wet, in three increments.
- Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
- Place all of the ingredients into a small saucepan. Heat ingredients over medium heat, stirring frequently, until thickened and syrupy. Allow to cool slightly.
- Poke holes with a knife or toothpick into the cooled, but slightly warm brownies. Pour cherry syrup over the brownies and spread as needed.
- Store brownies in refrigerator for up to 1 week.
- You can melt together chocolate and butter in microwave safe dish, but keep a mindful eye not to overheat or burn the chocolate.
- Make sure your baking powder and cornstarch are fresh.