Someone asked me how it felt to know that a lot of strangers read my blog, people I’ve never met in real life and I can’t say I had a good answer to that question. Firstly, all of you leave such sweet comments that make my day every time (can’t really have bad day anymore) so I have a hard time associating you with strangers but also because its so strange to think of the numbers on my screen to be real people. So my question to you is, who are you? Whats your name and where are you from? I would love to be able to transform those numbers to real people with real lives.
Yesterday was a rainy day. One of those days where it’s super hot outside but the rain is pouring down so it feels like you are living inside a dishcloth. Perfect baking-weather if you ask me (and perfect procrastinating when you’re supposed to study, eherm, it seems like statistics has that effect on me). I had some chocolate laying around, like that never happens and I really wanted to bake something super-indulgent and unhealthy. Then I opened my freezer just to see this big bag of cherries and a lightbulb appeared over my head. Black forest brownies would be the perfect procrastibaking a rainy Thursday. I love the super-rich brownie base that taste almost like fudge, rippled with tangy cheesecake to lighten it up and then topped off with fruity cherries.
100 g dark chocolate (70% or over)
150 g salted butter
250 g sugar
100 g flour
100 g philadelphia
1 egg yolk
2 tbs sugar
Pitted cherries, fresh or frozen
Black forest brownie
Preheat the oven to 180 degrees. Cut the butter in rough dices and break up the chocolate into smaller pieces. Melt both over a bain-marie until completely melted. Add in the sugar and keep the mixture over the hot pan for 1-2 minutes more. Take off the heat, pour into a cold bowl and allow to cool down slightly before adding in one egg at the time, stirring in between. Then stir in the flour and make sure there are no pockets of flour in the mixture.
In another bowl – whisk together Philadelphia, egg yolk and sugar until combined and fluffy. Pour the brownie mix into a baking tin (20×20) that are greased and with a baking paper in the bottom. Dollop small dots of the Philadelphia-mixture into the brownie and with a skewer marble the two together. Sprinkle in some cherries and bake for around 25 minutes. Allow to cool down in room-temperature and then for an additional 2 hours in the fridge before serving.