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Sat, Feb 11



Black Forest Brownies

This week Nigella brings us a delicious sweet treat. Blake Forest Brownies, a recipe to share with your Valentine whether they be your girlfriend, boyfriend, wife, husband or even a best friend. Please join us Saturday the 11th of February at 2:00PM EST.

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Black Forest Brownies
Black Forest Brownies

Time & Location

Feb 11, 2023, 2:00 PM – 3:00 PM EST



About the event

Black Forest Brownies


150g (1 cup) dried cherries

75ml 5 tbsp.) orange juice or kirsch

200g (1 stick plus 6 tbsp.) unsalted butter

200g dark cooking chocolate

100g dark muscovado sugar

180g caster sugar

25g (3½ tbsp.) cocoa powder

4 large eggs, at room temperature

3/4 Cup toasted hazelnuts

1 sprig of fresh rosemary

150g (1 heaping cup) plain flour

a pinch of salt

icing sugar, for dusting


Place the cherries in a small saucepan, add the orange juice or kirsch and bring to the boil. Simmer for a minute, stir to coat the cherries in the liquid and leave to cool.

Preheat the oven to 350F. Line a square brownie pan (23 x 23cm) with parchment.

Melt the butter over low heat in a large saucepan. Chop the chocolate roughly. When the butter’s melted, add the chocolate and keep over low heat until it melts too. Stir, add the sugars and cocoa powder and whisk to combine. Set aside to cool so it’s only just warm to touch.

Break the eggs into a bowl and beat lightly.

Strip the needles off the rosemary sprig and chop very finely, almost into powder (you can actually grind them in a spice or coffee grinder but it will work with a larger quantity than one sprig so reserve the rest of the rosemary powder for other dishes).

When the chocolate mix has cooled, gradually whisk in the eggs. Add the flour, salt and rosemary and whisk to incorporate the flour. Fold in the steeped cherries.

Pour the batter into the prepared tin and transfer to the oven. Bake for 25-30 minutes until the top surface is shiny, lightly cracked and the brownie slightly pulls away from the sides. Inserted skewer should show only a few crumbs sticking to it.

Cool the brownie in the pan. Dust with icing sugar, cut into squares and serve.

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