These delicious brownie bites draw on the classic flavours of black forest gateau with sweet kirsch cherries and rich chocolate. Enjoy as an after-dinner treat or as a tasty Valentine's day gift. Simply box them up in an airtight container and eat within 1 week.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square tin. In a large pan, melt the butter, sugar and cocoa over a low heat, stirring occasionally, until smooth. Remove from the heat and leave to cool for 2 mins.
- Using a whisk, beat the eggs into the chocolate mixture one at a time, until combined. Stir in the flour with a wooden spoon until smooth, followed by the cherries and 2 tbsp of the syrup and the chocolate chips. Pour the mixture into the prepared tin and bake for 35-40 mins, or until set with a slight wobble in the middle.
- Drizzle the remaining syrup over the just-cooked brownie; leave to cool in the tin. To serve, cut into 25 squares and dust with icing sugar. Enjoy warm or at room temperature.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
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