Black For­est Brown­ies

Women's Weekly (Malaysia) - - Food Ideas -

PREP 15 mins COOK 40 mins SERVES 12

200g dark choco­late, chopped

• 150g but­ter, chopped

• 2⁄3 cup plain flour

• ½ cup co­coa

• 12⁄ cups brown sugar

• 4 eggs, whisked

• ½ cup sour cream

• 1 tsp vanilla ex­tract

• 200g milk choco­late, chunks

• 1 cup frozen pit­ted cher­ries

• 2 tb­sps kirsch (op­tional)

• Choco­late shav­ings and cher­ries, to serve

CREAM TOP­PING

600ml tub thick­ened cream

• 2 tsps vanilla ex­tract

Pre­heat oven to 180°C. Lightly grease and line a 20 x 30cm pan with bak­ing pa­per. In a saucepan, stir dark choco­late and but­ter on low heat un­til melted. Al­low to cool slightly. Sift flour and co­coa to­gether in a bowl. Stir in sugar, then com­bined eggs, sour cream, vanilla and choco­late mix­ture. Fold milk choco­late and frozen cher­ries through. Pour into pan. Bake 30-35 mins. Brush kirsch over hot brownie (or use plain brandy if you like). Al­low to cool com­pletely.

CREAM TOP­PING:

Us­ing an elec­tric mixer, beat the cream and vanilla to­gether. Dol­lop over brownie. Serve with choco­late shav­ings and cher­ries.

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