I just made Black Forest easy for you to make, it cannot get easier than this because today I made it as a brownie and you can make it too. Brownie is one of the easiest thing that you can bake regardless if you are just starting or an expert baker. Everything is made in one bowl, and you don’t need any electric mixer. How easy is that? One thing I love about brownie is that it is a very versatile dessert bar, you can make unlimited variations and the possibilities are almost endless. In my website alone, I have different brownie recipe variations. I have the Classic Basic Brownie, I have Cream Cheese Brownie, I have several small batch brownie recipe too, and that are just among the few.
It’s the same simple brownie process of mixing everything in one bowl
Anyways, going back to this new brownie addition to my collection, Black Forest Brownie. The process is no different from other Brownie recipe, it’s the same simple brownie process of mixing everything in one bowl, the same bowl where you are going to start melting the chocolate. I used chopped chocolates for this recipe, just so to make it extra sinfully delicious. What made it different is the addition of chopped cherries into the batter. By the way, the batter will be extra thick, don’t panic it’s how it’s supposed to be. You will be surprised how amazing the texture once you’re done with it. As thick as it may be, it will have a texture of somewhat fudgy and cake like at the same time. So just relax and carry on. Since the brownie uses few basic ingredients, it is important to use good quality chocolate, spend a little bit more and it will be worth it. Once you are done with the base brownie batter, the next thing you have to tackle is how to decorate it, my favorite part of the process. You can make it the way I make it here, or you can design it according to your preference. I encourage you to be creative, and don’t be scared to touch this beautiful brownie and make it your own creation. Let me show you how I did mine.
Decorating is a process that I always look forward to, it’s not only therapeutic for me, it gave me a sense of fulfilment once I see the finish product
When I made this, it took me a while to decide on how I am going decorate it. When I decorate my food, I always have the traditional look in my mind as a base idea. Then from there, I start to think on how to make my version with what ingredients I have in my pantry. For this one, I went for almost traditional look but with less whipped cream, but I have to tell you I was so tempted to spread more whipped cream as possible, not that I don’t like it. The problem is I like it so much, and I always had difficulty controlling myself around whipped cream. So my solution is to add less just enough to give the Black Forest look and feel. But then again, feel free to decorate it as you like. More whipped cream, less whipped cream, the choice is yours.
Let the brownie cool completely before decorating it. This is important even more if you want to slice it in half to put filling in the center. A cooled brownie is more stable to handle and is less fragile to breaking or tearing. Also, adding a frosting on a hot brownie is certainly something you don’t want to do as frosting will melt and you will end up with a mud smudge brownie look, not that pretty.
A generous coating of chocolate ganache. Here comes more chocolate. I used Chocolate Ganache to cover the top of the brownie. I let the ganache sit for 15 minutes fully covered so that it thickens a bit. I have a more detailed discussion about chocolate ganache plus video too, check it out as that is the recipe I used for this. I will leave another note below so that you don’t forget important tip about it. Cover the top with ganache, use a spatula or a back of the spoon to spread the ganache.
A generous sprinkle of shaved chocolates. MORE chocolate! You can use any of your favorite block chocolate, shave it and sprinkle it on top. The easiest way to do it is to use a chocolate that was left in room temperature and use a cheese grater or a vegetable peeler which ever you have. Do not store the chocolate in the fridge as it will make it hard for you to shave it. Position your peeler or grater on top of the brownie so that bits and pieces falls directly onto the top of the brownie. Do not grate or peel it in separate bowl because it will melt easily when you pick on it to sprinkle it. If you want to do that, put the shave or the grated chocolate in the fridge so that it hardens before you pick it up to sprinkle it. This way, it will retain its shape and will not melt easily. This trick is particularly helpful if you want to add shaved chocolate on the side of the cake, just like what I did in my Ultimate Red Velvet Cheesecake Cake.
Frost it! We are not done yet, the most important decoration that will make it look like Black Forest it the whipped cream frosting on top. You have the option to use only whipped cream to create the doll-up or mix of both whipped cream and chocolate ganache like what I did. Some people don’t like whipped cream (at least some of my friends) so I opted to make it half half so that they have a choice. You can use any decorating tip, I used Wilton 1M for this.
Finishing Touch, Cherry. Cherry on top just to finish it up, after all what is Black Forest without a cherry? I used frozen because it’s not yet cherry season in Vancouver, but fresh will be the best option if you can find one. If using frozen or bottled, just make sure to run it with cold water and pat it dry so that it doesn’t thaw or leak out on the frosting. You can cut it into half or use it as whole.
That’s it! were done. I was pretty satisfied how it came out. I love decorating, this is the process that I always look forward to, it’s not only therapeutic for me, but also it gave me a sense of fulfilment once I saw the finish product”
My work is done here, now it’s your turn. I would love to see your creation too. Leave me a comment or share me your blog if you decided to make it. Now, let’s get to work and let’s make this Black Forest Brownie now. Let’s get started!
- 4 tablespoons unsalted butter, diced
- 1 ounce/ 30g/approx 3 tbsp chopped dark/semi-sweet chocolate
- 1/2 cup granulated sugar
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg – room temperature
- 1/4 cup all-purpose flour
- 1 tbsp milk/liquor/water (whichever you like)
- 1/3 cup (60g) chopped cherries (cut into quarters)
- 8 pieces whole cherries for final toppings
- Chocolate Ganache.Check out the recipe for instructions
- Whipped Cream Frosting (Homemade or Store-Bought)
- Preheat the oven to 350F. Grease and line an 8-inch loaf pan with parchment paper.
- Melt butter and chocolate over a pan with simmering water. Once fully melted, remove the bowl and set aside.
- Add sugar and stir until incorporated. Feel the side of the bowl and make sure it is already cool then add beaten egg, liquor/milk/water (whatever you are using) and mix until combined. Mixture will be thick.
- Sift flour, cocoa powder, salt and baking soda into the chocolate mixture. Stir until fully combined.
- Mix in chopped cherries and stir until distributed.
- Spread the brownie batter into the prepared pan.
- Bake until a toothpick inserted comes out with a little fudge crumbs clinging to it. You don’t want it to be too dry and clean.
- Pan size: 8.5 x 4.5 inch loaf pan: 35 minutes
- Pan size: 5 x 5 inch square pan: 40 – 45 minutes
- Pan size: Mini muffin pan: 22 minutes (makes 10 mini muffin size)
- Let cool completely in the pan, and then lift out using the parchment paper.
- Decorate as desired.
- Make the Chocolate Ganache.
- Cover and let sit for 15-20 minutes to allow it to slightly thicken then spread over the brownie. Cover and set aside the remaining portion. You can use it for piping later (if desired) but you have to let it harden. That could take about 1-2 hours depending on your kitchen temperature. You can also put it in the fridge but keep checking every after 15 minutes. The consistency should be more solid but still soft enough to pipe. You can tell if you spoon it and turn the spoon up side down, it should not slide down but it should still be slightly soft.
- Sprinkle shave or grated chocolate on top. I used a peeler to do this, you can also use cheese grater. Position peeler or the grater on top of the brownie so that the bits and pieces falls directly on top. Continue until top is fully covered.
- Make whip cream. Transfer whip cream into a piping bag, with piping tip of your choice. I used Wilton 1M to decorate it. Decorate top as desired.
- Top each whip cream doll-up with cherries.
Frosting and Decorating Notes:
- Chocolate Ganache
- This can be made ahead of time. Cover and leave overnight in room temperature. For piping consistency, the ganache will have to set fully so that it can hold the shape better. Ganache that solidify in room temperature will have a smoother and shiny appearance and will give a clean design. You can also store it in fridge and check it every 15 minutes but do not let it stay too long or else it will be too hard to pipe. If you are using only the whipped cream to decorate the cake, then you can skip this.
- Whipped Cream – Best made the same day you are going to use it as it will have a fluffier texture. Check out my How to Whip Cream Successfully post. I used that recipe.
Note: Baking time depends on the pan size you are using, adjust as necessary. The bigger and wider the pan, the thinner it will be and less time is needed. The smaller the pan, the thicker it will be and will require more baking time. Adjust in 5 – 10 minutes increments.
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