Black Forest Brownie birthday “cake”

I love baking. So, this year, when my birthday rolled around, I wanted to make my own birthday cake. Again. But this time, I wasn’t going to make cake.

I don’t really like cake. Strange I know. But, that probably comes from decorating cakes for more than 10 years…

Anyway, for those of you who don’t already know this, I love chocolate. And cherries. I especially love it when real chocolate is combined with real cherries. (Maraschino cherries are not cherries…they’re scary and should not be eaten.)

So, the best birthday cake for me? Delicious chocolate brownies with a fresh cherry filling.

We went to Matt and Nicole’s for dinner, and they made us some seriously amazing cheese enchiladas. I’ve seriously been thinking of them daily every since.

When I mentioned what I was making for dessert, Matt shared my enthusiastic-ness to the fullest extent! Yay! Someone whose dessert tastes run in exactly the same vein as mine.

So, here it is…my version of Black Forrest Brownies (minus the whipped cream…because who needs it). (Yes, whipped cream is another one of those things that I just don’t like. I know that that makes no sense for someone who loves baking, but I just can’t eat the stuff.)

Black Forrest Brownies
• 1 Cup of the best quality chocolate you can find (256 grams)
• 1 stick of butter (113 grams)
• 1 C sugar, 2 Tablespoons
• ½ cup of flour
• ¼ sugar free cocoa powder
• Pinch salt
• 3 eggs
• 1 lb (.76kg) fresh cherries, pitted and halved
• Water (or cherry liqueur)
Preheat the oven to 176 C or 350 F.
Melt the chocolate and the butter over a double boiler until smooth. Meanwhile, add cherries with 2 T sugar and a bit of water or liqueur to a saucepan and bring to a boil. Boil until cherries are soft and have released their juice.
Add sugar to the chocolate and butter mixture, and mix until smooth. Remove from heat.
Add eggs and mix well, one at a time.
Add flour, cocoa powder, and salt, mix gently, just until mixed.
Pour 1/3 of the chocolate mixture into a 9×9 square baking pan.
Add cherries (strained, reserving the juice).
Top with the remaining brownie batter. Bake for about 45 minutes…until your nose tells you they’re done.
Serve with the cherry juice.
Top with Birthday Candles!

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