Black Forest Brownies

I've wanted to make a decadent tray of brownies for weeks. After having a look back through my reels and seeing my black forest cake, I knew that was the flavour I wanted to go with.

I'm still yet to find my 'perfect' brownie recipe; but I decided to try Baran Bakeries recipe and it didn't disappoint. They're the perfect mixture of cakey and fudgy, and probably one of the easiest brownie recipes I've made. Such a satisfying bake.

I then whipped up some mascarpone cream and topped it with vibrant cherry compote & chocolate.

The perfect messy slice, just like I imagined

Ingredients - Makes 9 large brownies

Baran Bakeries brownie recipe can be found here

Cherry compote
1 tbsp cornflour
50g sugar
250g frozen cherries (plus a few extra for the brownie)
2 tbsp kirsch or water

Mix the cornflour & sugar. Add all the ingredients to a pan. Place on low heat, stirring occasionally, until thickened and glossy. Remove from the heat. Take half cherries and mash with a fork. Add back in & refrigerate until cold.

Mascarpone cream
250g mascarpone 
100g double cream 
20g sugar
1 tsp vanilla extract
chocolate shavings, to garnish

Place all the ingredients into a bowl and whisk until soft but holding its shape.

Bake the brownies as per Baran Bakeries recipe, adding in a handful of frozen cherries on top before baking. Once cooled, spread over the mascarpone cream before spooning on the cherry compote. Sprinkle over some chocolate shavings and cut into portions. Best eaten fresh but keeps well in the fridge for 3 days.