Valentine's Day Black Forest Chocolate Brownies
Despite my recent superfood health blitz, I have quickly succumbed to my sinful ways. The evidence is in the pudding. Gluten Free and Dairy Free (if you want) Black Forest Chocolate Brownies to be precise. And this turn of events happily coincides with Valentine's Day. How convenient.
To be honest, I always say I'm not a big fan of Valentine's Day. The argument goes something like those who celebrate Valentine's Day are simply selling out to commercialism. Well, despite saying this, when Mr Tolerant took those words literally (as any man would) and just got me a card one Valentine's Day, I was quite upset. You see, it turns out that when everyone else seems to be getting flowers delivered, well I want flowers too! So I have now had to revise my philosophy somewhat.
It does seem like Valentine's Day really is targeted at women anyway. Are women really that hopeless romantics? Taking a sample of one (i.e. me) the answer would have to be a resounding yes. So this Valentine's Day, I decided to treat Mr Tolerant to something special too, black forest chocolate brownies.
Although I adapted the Black Forest Brownie recipe so that it is no longer dairy free (I’ll only take one food intolerance if I have a choice!), the brownies came out beautifully. The only major difference, besides the extra saturated fat that butter and cream provides, was the cooking time. It took about an hour to bake, instead of 35 minutes.Black Forest Chocolate Brownies
Preparation Time: 30 mins
Baking Time:approx 1 hour if using dairy or 35 mins if not
Cooling: 30 mins
Here's What You'll Need...
225g good quality dark chocolate (dairy-free)
125g butter or dairy free spread
3 Tbsp cream or soya double-cream
3 large eggs, beaten
225g caster sugar
3 Tbsp kirsch or kirsch syrup from a can of cherries (see below)
160g gluten free plain flour
1 tsp xanthan gum
100g good quality dark chocolate (dairy-free), roughly chopped
450g can of black pitted cherries (these are available with the rest of the canned fruit at the supermarket)
And Here's How to Make It...
Preheat the oven to 180 degrees. Grease and line a 8 x27 shallow baking tin with baking paper, leaving a couple of centimetres over at the ends to help lift the brownies out of the pan when baked.
Melt the chocolate, dairy-free spread or butter and soya cream or plain cream together in a heatproof bowl. To make it easy, I just did this using the microwave on high for about 90 secs. Stir to make sure ingredients have melted together
Break eggs into an electric mixing bowl and whisk until frothy. Add sugar and kirsch and whisk until thick and mousse-like. Add the chocolate mixture, whisking until combined
Sift flour and xanthan gum into the mixture and fold in with a large metal spoon until combined, then stir in the 100g of chopped chocolate.
Spoon mixture into pan, spreading evenly and levelling the surface (I find using a knife dipped in boiling water helps). Drop cherries gently onto the surface.
Bake in the oven for between 35 mins to 1 hour or until a metal skewer inserted in the middle of the brownies comes out just clean. Remove from oven and leave to cool for minimum 30mins.
Once cooled, remove brownies from the tin, peel off the baking paper and cut into pieces.If you enjoyed this recipe, why not subscribe to Gluten Free Julia for more great tips on gluten free living!
Adapted from Cake Angels. This book has a gorgeous range of gluten, wheat and dairy free cakes, tray bakes, cupcakes and muffins. Plus if you buy through this link, you will also be helping me!