A more modern take on an 80’s classic dessert Black Forest Gateaux, Black Forest Gateaux Brownies Recipe with a rich brownie base and a kirsch mascarpone swirl, studded with kirsch-soaked cherries. I’m not a huge fan of a lot of just piped whipped cream on desserts so this is my delicious compromise with a purple-tinted mascarpone cheese swirled through the deep, rich brownie base. I used cherries that came soaked in kirsch (cherry liqueur), which gives them a delicious boozy warmth and hit when you come across them studded throughout the brownie.

Although it may be painful to wait to tuck into them, I do recommend chilling the brownies overnight in the fridge as this will help to achieve that great brownie texture you want. I used an 8″ square tin for this recipe and when you pour in the first brownie mixture, it won’t look like you have enough, but once you pipe in the other mixture and add the cherries, it will give you a nice thickness to the brownies that aren’t too thick that you can’t finish one, but to be honest, that’s never been my problem!

Of course, if you want more of a touch of nostalgia, they can be served with whipped cream and a scattering of chocolate shavings for peak decadence.

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Black Forest Gateaux Brownies Recipe

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• Author: foodnerd4life
• Total Time: 45 minutes
• Yield: 9 Brownies 1x

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Description

Makes 9 Brownies

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Ingredients

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For the Brownie –

125g Unsalted Butter

250g Caster Sugar

50g Cocoa Powder

50g Self Raising Flour

2 Large Free Range Eggs

200g Cherries in Kirsch, drained and roughly chopped but the Kirsch saved

For the Kirsch Mascarpone Swirl –

125g Mascarpone Cheese

2 Free Range Egg Whites

2tbsp Kirsch, saved from the Cherries

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Instructions

1. Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
2. Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Stir in the chopped cherries. Cool whilst you make the other filling.
3. For the Kirsch Mascarpone Swirl- In a bowl, mix the mascarpone until loosened and beat in one egg white at a time, then stir in the Kirsch. Transfer to a piping bag and set aside.
4. Pour in the brownie base into the prepared tin and smooth over the surface. Taking the kirsch mascarpone piping bag, insert the nozzle into the batter and pipe 2 cm blobs in rows, evenly spaced out, until the mixture is used up.
5. Using a skewer, drag it through the two mixtures to create a marbled top all across the tin. Don’t over mix or you won’t get a clear pattern.
6. Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Brownies
• Method: Baking
• Cuisine: Germany, American

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