These gluten free mini black forest brownies make such a great and easy dessert all of you chocolate and cherry lovers will LOVE! It’s made of mini chocolate brownies topped with vanilla whipped cream, cherries and chocolate shavings.
Photo: Natalie Levin
Black Forest Brownies
Servings 2 small financier silicon pans
Ingredients
For the brownies:
- 100 grams dark chocolate chopped
- 75 grams (3/4 stick) butter
- 75 grams (1/3 cup) sugar
- pinch of salt
- 1/2 tsp. vanilla extract
- 2 large eggs
- 50 grams (1/2 cup) almond meal
- 75 grams frozen berry mix
For the cream:
- 250 ml. (1 cup) cold whipping cream
- 2 tbsp. sugar powder
- 1/2 tsp. vanilla extract
For decoration:
- sour cherries
- grated dark chocolate
Instructions
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Preheat oven to 170c degrees and lightly grease the molds.
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In a large bowl melt chocolate and butter in the microwave or over double boiler.
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Add in sugar, salt and vanilla and beat well.
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Add the eggs one at a time until incorporated.
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Add ground almonds and mix just until they are assimilated into the mixture.
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Transfer the batter into a pastry bag and pipe into the silicon pan. This can be done with a spoon, but much more convenient (and less messy) to pipe. Fill almost to the edge of the pan.
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Put some berries over each brownie.
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Bake for about 10-15 minutes, or until brownies are set but still a little soft in the center.
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Cool completely at room temperature and remove from the pan.
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Vanilla cream: in a bowl of a mixer whip cream, powdered sugar and vanilla until hard peaks form.
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Transfer the whipped cream with a pastry bag fitted with 1 cm in diameter round piping tip, and pipe over the brownies.
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Garnish with half cherries and grated chocolate and serve.
Recipe Notes
- Keep the black forest brownies for up to 3-4 days in the refrigerator.
- It is recommended to add the cherries and chocolate before serving.