Warm Black Forest Brownie Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with 1 tsp butter and line with parchment paper, leaving an overhang for easy removal.

Melt chocolate and butter

In a heatproof bowl set over a simmering pot of water (double boiler) or gently in 20–30 second bursts in the microwave, melt 6 oz chopped bittersweet chocolate with 3/4 cup butter until smooth. Stir to combine and remove from heat; let cool 3–5 minutes.

Mix wet ingredients

Whisk 1 cup granulated sugar into the slightly cooled chocolate-butter mixture until integrated. Whisk in 2 large eggs, one at a time, then add 1 tsp vanilla extract and whisk until glossy.

Add dry ingredients

Sift together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt. Fold the dry mixture into the chocolate batter with a rubber spatula just until combined; do not overmix.

Bake

Pour batter into the prepared pan, smoothing the top. Bake in the preheated oven 18–22 minutes, until the edges are set and the center is slightly soft when gently shaken. A toothpick inserted near center should come out with a few moist crumbs.

Cool and portion

Allow the brownie to cool in the pan on a rack for 10 minutes. Use parchment overhang to lift brownie from pan and place on a cutting board. For serving warm, cut into 4 squares and rewarm individual portions in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–25 seconds just before plating.

Combine 2 cups pitted cherries, 1/4 cup granulated sugar, and 2 tbsp water in a small saucepan over medium heat. Stir occasionally until fruit releases juice and mixture comes to a gentle simmer, about 5–7 minutes.

In a small bowl, stir 1 tsp cornstarch into 1 tsp cold water to make a slurry. Add slurry to the simmering cherries and stir until slightly thickened, about 1 minute.

Remove from heat and stir in 2 tbsp Kirsch and 1 tsp lemon juice. Taste and adjust sweetness if needed. Let compote cool slightly; serve warm or at room temperature. Keep warm over very low heat if plating immediately.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes if possible. Pour 1 cup chilled heavy cream into the bowl with 2 tbsp confectioners' sugar and 1/2 tsp vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when cream holds a soft peak and is light and billowy. Keep chilled until plating.

Shave 1 oz dark chocolate using a vegetable peeler or microplane to create curls/shavings. Keep shavings in a cool place.

To plate: place one warm brownie square on a dessert plate. Spoon 2–3 tablespoons of Cherry Kirsch Compote over or beside the brownie. Add a generous dollop (about 2–3 tbsp) of Chantilly cream on top or alongside. Scatter chocolate shavings over the cream and brownie. Dust lightly with powdered sugar if desired.

Serve immediately while the brownie and compote are warm. If making gluten-free (GFO), substitute a gluten-free 1-to-1 flour blend for the all-purpose flour.