So what’s better than a brownie? A deep dish skillet brownie! Hi friends, I’m so excited to share this dessert with you today. I know I say that every week but this brownie is truly something special. Incredibly fudgy and oh so chewy, this Black Forest Skillet Brownie is what dreams are made of.
It is loaded with dark chocolate and juicy chunks of cherries and has that all-important crinkle top. With a slathering of chocolate whipped cream, drizzles of dark chocolate ganache and fresh cherries, it is one over-the-top dessert. So c’mon over, grab your spoon and dig right in!
Brownie lovers rejoice because this brownie boasts a thick and gooey centre, crisp and chewy edges and deep chocolate flavour. Skillet brownies are fantastic for sharing. Having a few friends over for a movie night? Whip out this brownie, a few spoons and dessert is DONE!
Everyone will love digging right into the pan and you will even save on washing up – its a win win! Are you a black forest fan? There is something magical about the pairing of chocolate and cherries. Go heavy on the whipped cream and you are in for one tasty treat.
I am honoured to be sharing this recipe today over on my friend Julianne’s blog Beyond Frosting. I have been a long-time follower and fan of her gorgeous dessert creations, even long before I had my own blog!
She makes the most mouth-watering sweet treats. Like her No Churn Fudge Brownie Batter Ice Cream and her Banana Split S’mores Ice Cream Cake and her Chocolate Cream Pie Cookie Cups! Need i say more? So pop on over and check out the easy recipe for this Black Forest Skillet Brownie and discover more of Julianne’s clever creations!
Black Forest Skillet Brownie
Black Forest Skillet Brownie loaded with dark chocolate and cherries, served with chocolate whipped cream, dark chocolate ganache and fresh cherries.
- Yield: Makes one 8 inch cake
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, chopped
- 200 grams (1 cup) brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 105 grams (3/4 cup) plain flour
- 3/4 cup tinned pitted cherries
- 250 ml (1 cup) thickened or heavy cream
- 1 tablespoon dutch processed cocoa
- 2 tablespoon icing or powdered sugar
- 2 tablespoons chocolate ganache or chocolate fudge sauce, optional
- Fresh cherries to serve, optional
- Grab your 8 inch skillet. Preheat the oven to 320 F (160 C). Pop your butter and chocolate into a heat proof bowl. Place a medium sized saucepan filled with about 2 inches (5cm) of water on the stovetop on medium heat. Place your bowl on top (ensuring the bottom of the bowl does not touch the water) and slowly let the steam melt the chocolate and butter. Stir occasionally until silky smooth and then remove the chocolate mixture from the heat and leave to cool slightly.
- Meanwhile, drain your cherries (but don’t rinse) and pat dry with a paper towel. Cut 1/2 cup of the cherries in halves, leave the rest whole. Next, add the sugar and the vanilla to the chocolate mixture and beat with an electric mixer until combined. Add the eggs, one at a time, and then beat until again. Sift in the flour and gently fold through with a spatula. Last, fold through the cherry halves. Then pour the brownie mixture into your skillet. Gently press the remaining whole cherries into the top. Place in the oven for approximately 45 minutes or until top is crinkly and no longer wobbles in the middle. Leave to cool.
- To serve, whisk your cream until soft peaks form. Then gently fold through the cocoa powder and powdered sugar. Once your brownie has cooled, top with whipped cream, sprinkle with chocolate ganache or chocolate sauce and a few fresh cherries. Grab a spoon and dive right in!