Is there anything better than a freshly made, cozy breakfast? I would say no… unless these Black Forest Skillet Brownie would be in front of me. Let’s tune in for Christmas with the wonderful flavour combinations of a Black Forest Cake merged with the fudge brownie from your dreams.

This recipe has been featured in the November issue of Baking Heaven Magazine in the UK. I cannot be more proud 🙂


INGREDIENTS

Cherry topping

  • 500g cherries or sour cherries
  • 1/2 lemon’s juice
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 125 ml water or cherry juice
  • 1 tsp vanilla extract
  • 2 tbsp rum

Skillet brownie

  • 125 g butter
  • 150 g milk chocolate, chopped
  • 2 eggs
  • 1 tsp vanilla extract
  • 100 g sugar
  • 30 g + 1 tbsp flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 50 g dark chocolate chips
  • Vanilla ice cream and fresh cherries for serving

INSTRUCTIONS

Cherry topping

  1. Pit the cherries and place them into a pot.
  2. Add the sugar and water or juice, start heating.
  3. Remove a few tbsp warm juice from the pot and incorporate the corn starch. Mix it until there are no lumps in the mixture, then add into the pot’s content.
  4. Cook until the juice thickens, then remove from heat and stir in the rum.

Skillet brownie

  1. Melt the butter and chocolate over steam. Let it rest for 15 minutes.
  2. Mix the eggs, sugar and vanilla extract, but do not use a hand mixer only a whisk or a fork. Add to the butter-chocolate mixture.
  3. Mix the flour, baking powder, and salt, incorporate it to the chocolate mixture.
  4. Mix the one tablespoon flour and dark chocolate chips, incorporate it to the batter.
  5. Divide the batter between 4 small skillets.
  6. Bake the brownies in pre-heated oven on 175 °C for 15-20 minutes, but make sure you keep your eye on it because it can easily overbake in the small skillets.

Serving

  1. Serve the brownies warm with a scoop of vanilla ice cream, cherry topping, and fresh cherries.

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