Happy New Year!! Is it not appropriate to post a yummy recipe for the beginning of the new year that involves chocolate? Yeah, I am not following any diet but neither am I over eating, we are simply just not done with our holiday eating. :-)
Since we have been with family I knew it would be an easy excuse to make a dessert to share with them. This meant having one serving instead of splitting the dessert between 2 people.
It has been 2 months since there has been a post required for the Secret Recipe Club and I TOTALLY forgot I was still going to be out of town during the reveal day. I do not like getting behind or slacking but I made a huge effort getting to know my blogger, Mellissa, from A Fit And Spicy Life.
I perused all her recipes and decided I needed to make something from her dessert archive. It was not a terrible inconvenience that I had JUST made chocolate cranberry cookies for the family the night before but there were no protestations when I announced I was making this dessert. Go figure!
The original recipe is from Everyday Food and is only for 2 people or 2 servings. I was not quite convinced with the proportions that the original recipe would make two 8-ounce ramekins. I really did not believe them so I doubled the recipe and made it in a 9x9 glass pan and modified a few ingredients.
It baked the SAME amount of time and rather it coming out like a cake it was more like a brownie. The hubby asked if it was gluten-free but it was not. It was a dense consistency and more like a brownie than cake which was fine for me!
I then served it with a brown sugar whipped cream which made for a perfect dessert. The brownie was still a bit warm and had more the taste of a molten chocolate cake with yummy cherries. SO delicious folks! You gotta make this!! Thanks Mellissa for posting such a delicious dessert! I will be making this again!
* Sorry about the picture quality but I did not bring my camera with me on this trip.
Quick Black Forest Brownies
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients (6 servings)
- 1 stick (1/2cup) unsalted butter, room temperature
- 2/3 cup plus 3 tablespoons packed light-brown sugar
- 14.5 ounce can drained sour cherries (3 Tablespoons juice reserved)
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 large egg yolk
- 1/3 cup + 2 Tablespoons half and half
- 1/2 cup heavy whipping cream
- 3 Tablespoons brown sugar
Preheat oven to 350 degrees. Place 2 Tablespoons butter, 3 Tablespoons brown sugar, and 3 Tablespoons cherry juice in the bottom of the glass dish.
In a bowl, whisk together flour, cocoa, baking powder, and salt. In another bowl, stir together the rest of the butter and 2/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolks, then flour mixture and half and half. Pour batter over the cherries in the glass dish.
Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, and 3 Tablespoons brown sugar until soft peaks form. Divide dessert in 6 servings and serve with whipped cream.
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