Ingredients
Scale
For the dough
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (60g) cocoa powder
- 1 tsp. baking powder
- 1 cup (230g) butter
- 7 oz. (200g) semi-sweet chocolate
- 4 eggs
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- pinch of salt
For the topping
- 800g fresh cherries
- 7 oz. (200g) semi-sweet chocolate
- 2 cups (480g) heavy cream
Instructions
- Preheat the oven to 350˚F (175°C). Line a square baking tin with 9×9 inches (23x23cm) with baking parchment and set aside. Mix the flour with baking powder and cocoa powder in a small bowl and set aside.
- Chop the chocolate coarsly. Add the butter to a microwave-safe bowl and carefully melt in the microwave. Add the chocolate, let sit for a moment, then stir until you get a nice and smooth cocolate sauce. Set aside.
- Add the eggs together with the sugars and salt to a large bowl and mix on high speed until light and fluffy – for about 4-5 minutes. Add the still slightly warm chocolate sauce and mix in. Add the flour mixture and mix in until just combined – do not overmix! Pour into the prepared baking tin and bake in the middle of the oven for 25-28 minutes. Take out of the oven and let cool down in the tin for some time, then remove and let cool down completely on a wire rack.
- For the topping wash the cherries, drain and pit them. Chop the chocolate coarsly and melt carefully in the microwave or over a pot with simmering water – let coold down again. Add the heavy cream to a bowl and mix on high speed until stiff peaks form. Take some of the whipped cream and mix with the melted chocolate, then carefully fold in the remaining whipped cream. Spread some of that mousse on top of the brownie base to get a thin layer – distribute about 1/3 of the cherries evenly on top of that layer, then cover with the remaining mousse and decorate with the remaining cherries. Let cool down in the fridge for at least 2-3 hours before serving.
Notes
- Enjoy baking!