Small-Batch Black Forest Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
¼ cup unsalted butter
02 -
½ cup granulated sugar
03 -
1 large egg
04 -
½ tsp vanilla extract
05 -
¼ cup cocoa powder
06 -
¼ cup all-purpose flour
07 -
⅛ tsp salt
→ Toppings
08 -
½ cup canned or jarred cherries (drained, juice reserved)
09 -
2 tbsp cherry juice (from can)
10 -
½ cup whipped cream
11 -
Chocolate shavings (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a small baking dish (6x6 inch or loaf pan) with parchment paper, leaving some overhang for easy removal.
02 -
In a microwave-safe bowl, melt the butter. Add sugar and whisk until well combined. Add the egg and vanilla extract, whisking until smooth and slightly lightened in color.
03 -
Sift in the cocoa powder, then add the flour and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
04 -
Spread the batter evenly into the prepared pan. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let cool completely in the pan.
05 -
While the brownies are cooling, drain the cherries, reserving 2 tablespoons of the juice. Set aside.
06 -
Once brownies are completely cooled, use a fork to poke several small holes across the surface. Drizzle the reserved cherry juice over the top, allowing it to soak in. Arrange the drained cherries over the brownies, then top with whipped cream and chocolate shavings if using. Serve immediately.
# Notes:
01 -
For best flavor, use dark sweet cherries in syrup rather than cherry pie filling.
02 -
You can make homemade whipped cream by beating ½ cup heavy cream with 1 tablespoon sugar until stiff peaks form.
03 -
These brownies are best enjoyed fresh, as the whipped cream will begin to deflate after a few hours.