Dig into this deep dish Black Forest Skillet Brownie filled with cherries and topped with chocolate whipped cream.
Today I would like to welcome a special guest here on Beyond Frosting. Jess from Sweetest Menu always leaves me the sweetest comments on my posts, and I visit her blog as often as I can. I was so surprised to see that she actually lives in Australia- one of my bucket list destinations! Her style is simple and elegant with dessert creations like Nutella Oreo Cheesecake with a perfect deep dish crust, Fruit Loops Cereal Milk Layer Cake (so freaking awesome!), and most recently, I’ve been obsessing over this Birthday Cake Oreo Icebox Cake. Please give Jess a warm welcome, I think you guys will like what she has in store for you today!
Hi friends! My name is Jess and I blog over at Sweetest Menu! I am joining you today all the way from Australia. I have been a long time follower and fan of Julianne’s creations here at Beyond Frosting, so I am very excited to have the chance to guest post on her beautiful blog.
I hope your hungry because I’ve got a mouth-watering dessert for you! This Black Forest Skillet Brownie is packed with dark chocolate and juicy chunks of cherries! Topped with chocolate whipped cream, drizzles of dark chocolate ganache and fresh cherries, it’s one over-the-top dessert.
I adore brownies. This one is thick, extra fudgy and packed with chocolate goodness – just the way a brownie should be in my opinion. Skillet brownies are the perfect dessert for sharing. So invite your girlfriends over, grab a spoon and dive right in. It’s so easy to put together, after melting the butter and chocolate, you just mix in sugar, vanilla, eggs and then gently fold through your flour. Just use your favourite pitted tinned cherries for that all-important black forest flavour. I like to save a few whole cherries to poke in the top too!
There is no black forest without cream, so this brownie requires a generous whipped cream topping. I don’t know about you but I like to go all out with my desserts, so I added a spoonful of cocoa and powdered sugar to make chocolate flavoured cream. Then you need to drizzle the whole brownie in dark chocolate ganache. Top your creation with a fresh cherry or two and you have the perfect treat for chocolate enthusiasts. Excuse me, while I curl up on the couch with my spoon and do a little bit more taste testing.
Don’t Forget to Visit Jess over here:
Black Forest Skillet Brownie (Guest Post)
Author: Julianne Bayer
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and ½ cup) good quality dark chocolate, chopped
- 200 grams (1 cup + 1 tablespoon) brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 105 grams (3/4 cup) plain flour
- ¾ cup tinned pitted cherries
- 1 cup (250 ml) thickened or heavy cream
- 1 tablespoon dutch processed cocoa
- 2 tablespoon icing or powdered sugar
- 2 tablespoons chocolate ganache or chocolate fudge sauce, optional
- Fresh cherries, optional
- Grab your 8 inch skillet. Preheat the oven to 320F (160C). Pop your butter and chocolate into a heat proof bowl. Place a medium sized saucepan filled with about 2 inches (5cm) of water on the stovetop on medium heat. Place your bowl on top (ensuring the bottom of the bowl does not touch the water) and slowly let the steam melt the chocolate and butter. Stir occasionally until silky smooth and then remove the chocolate mixture from the heat and leave to cool slightly.
- Meanwhile, drain your cherries (but don't rinse) and pat dry with a paper towel. Cut ½ cup of the cherries into halves, leave the rest whole. Next, add the sugar and the vanilla to the chocolate mixture and beat with an electric mixer until combined. Add the eggs, one at a time, and then beat until again. Sift in the flour and gently fold through with a spatula. Last, fold through the cherry halves. Then pour the brownie mixture into your skillet. Gently press the remaining whole cherries into the top. Place in the oven for approximately 45 minutes or until top is crinkly and no longer wobbles in the middle. Leave to cool.
- To serve, whisk your cream until soft peaks form. Then gently fold through the cocoa powder and powdered sugar. Once your brownie has cooled, top with whipped cream, sprinkle with chocolate ganache or chocolate sauce and a few fresh cherries. Grab a spoon and dive right in!
Check out these other brownie creations from Jess (Sweetest Menu)
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