hi hi! long time, no recipe! a lot has been going on in life, from a new job to a new apartment—but we back (˵ ¬ᴗ¬˵)
here’s a free one for u because i feel bad
what’s on the menu?:
three-layer gluten free cherry glaze black forest brownies! fudgy chocolate brownies, whipped cream cheese frosting, & a swirly cherry compote on top. rich, a little tangy, a little boozy (““optional””), very pretty when u slice into it.
the story:
i made these brownies for father’s day! my dad is a huge berry-flavor-lover, so the combination of cherries, chocolate, whipped cream, anddddd a little boozy flavor from the whiskey made for the perfect father’s day dessert!
i made these using my fudgy brownie base, as seen in these two recipes:
espresso powder (& optionally cinnamon) are key to make the fudgy chocolate hit harder, & i added an extra egg yolk for richness. they’re dense & gooey & the opposite of cakey (do NOT give me a cakey brownie. that’s just chocolate cake i don’t care!).
(｡ᴖ ⤙ ᴖ)𐂐◯𓇋
recipe, ingredients, & instructions:
things to note / tips:
♡ make the cherry glaze ahead of time: u make it up to a week early! it needs to chill completely before assembly anyway. store it in an air-tight container in the fridge!
꩜ the brownies MUST be completely cool before frosting: if they’re even slightly warm, the whipped cream will melt & slide right off. freezer trick speeds this up if ur impatient (like me)
✦ frozen cherries work just as well as fresh: honestly sometimes better since they’re picked at peak ripeness & probably come pre-pitted. just cook them a little longer & add less water to account for the extra water that come from frozen foods!
(っ˘ڡ˘ς)
why it all works:
blooming the cocoa in hot water wakes up the flavor compounds, since they’re more soluble in hot water than cold, giving u get a deeper & more intense chocolate flavor. the espresso & cinnamon amplifies this flavor even more!! i add them to almost every recipe i make that has chocolate. trust me, it does not make the whole thing taste like coffee or cinnamon (unless u add too much…)
the extra egg yolk make the brownies more fudgy, as yolks are fat & emulsifiers (only adding an extra yolk since egg whites have water!)
make it your own (substitutions):
add ½ tsp (alcohol free) almond extract or almond butter to the cherries instead of alcohol to make it alcohol free
use a different fruit (like raspberries!) in the compote instead for a different flavor (or combine fruits!)
add chocolate shavings or curls on top because yum (∗˃̶ ᵕ ˂̶∗)
tell me how it went !!!!:
did u add the whiskey? kirsch? another alcohol? did u use fresh or frozen cherries? drop a comment below & make sure to follow me on socials!
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