Black Forest Brownies

• unsalted butter↗250g g

  softened at room temperature, plus extra for greasing

• instant coffee↗1 tbsp tbsp

  powder

• soft light brown sugar↗350g g
• medium eggs4
• cocoa powder↗75g g
• self-raising flour↗100g g
• cherry essence↗1 tsp tsp

  (optional), available at Lakeland

• dried sour cherries↗100g g

  chopped

• dark chocolate↗200g g

  (60% cocoa solids)

• unsalted butter↗25g g

  softened at room temperature

• icing sugar↗50g g
• green food colouring↗

  gel

• glacé cherries20

  halved

Step-by-step instructions

1. 1

   Grease a 30 × 20 cm baking tin with butter and line it with parchment paper. Preheat the oven to 180 °C/160 °C with convection/gas 4. Mix the coffee with 2 tbsp of hot water, then set aside to cool.

2. 2

   Beat the butter and sugar together for about 5 minutes until the mixture becomes light and fluffy, then add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the cocoa powder and flour. Add the cherry essence and cooled coffee to the butter mixture, then the dry ingredients. Mix well, then gently fold in the cherries.

3. 3

   Pour the batter into the prepared tin, smooth the top with a spoon, and bake in the centre of the oven for 30‑35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.

4. 4

   After cooling, melt the dark chocolate in the microwave or over a bain-marie, then spread it evenly over the top of the brownies.

5. 5

   While the chocolate sets, beat the butter with icing sugar and a few drops of green food colouring. Transfer the buttercream into a piping bag with a writing tip. Cut the brownies into 20 squares, place two halves of glazed cherries on each, and use the cream to create a cherry stem.