I baked these last night and they are fantastic! The flavor is spot on compared to the cake version. Thank you for the recipe! One issue I had is that it took much longer to bake -- closer to 51 minutes. The middle part just wouldn't cook although the sides were getting quite done. So I just took it out when the middle was still jiggly. I just realized that your recipe calls for a 9-in square pan and I used an 8-in square pan. Any tips for baking this in a smaller pan, e.g., baking longer at a lower temp?
Hmm. I would probably do what you did and bake at the same temperature, but start checking on it at 40 minutes and then again at 45 minutes. It might take 50. It will still jiggle a bit when it's done, and a toothpick might come out with a bit of goo on it, especially because of the cherries. It should a bit shiny and cracked, and might jiggle like jello but shouldn't look like there are waves underneath. for me, I'd rather under-bake it a bit rather than over-bake. Who doesn't love a gooey brownie? The edges will be crispier than the gooey middle, but some folks (me) like some crispy edges. Then chill the brownies down thorough in the fridge before cutting to get good slices, even from gooey brownies.
Yum! These sound amazing! My father’s family came from a city near the Black Forest, so I always had a strange affinity with the cake, though I’ve never made it. The brownies are a good “gateway.” Thanks!
I baked these last night and they are fantastic! The flavor is spot on compared to the cake version. Thank you for the recipe! One issue I had is that it took much longer to bake -- closer to 51 minutes. The middle part just wouldn't cook although the sides were getting quite done. So I just took it out when the middle was still jiggly. I just realized that your recipe calls for a 9-in square pan and I used an 8-in square pan. Any tips for baking this in a smaller pan, e.g., baking longer at a lower temp?
Good question. Was the pan glass, metal, or ceramic?
Metal -- I used nonstick foil to line it.
Hmm. I would probably do what you did and bake at the same temperature, but start checking on it at 40 minutes and then again at 45 minutes. It might take 50. It will still jiggle a bit when it's done, and a toothpick might come out with a bit of goo on it, especially because of the cherries. It should a bit shiny and cracked, and might jiggle like jello but shouldn't look like there are waves underneath. for me, I'd rather under-bake it a bit rather than over-bake. Who doesn't love a gooey brownie? The edges will be crispier than the gooey middle, but some folks (me) like some crispy edges. Then chill the brownies down thorough in the fridge before cutting to get good slices, even from gooey brownies.
Thanks for making these!
Sounds good! Thanks so much for answering my question.
Any time!
Love the sound of these and always felt that somebody should make black forest brownies a thing!
These look incredible!
Thank you, Julia!
Yum! These sound amazing! My father’s family came from a city near the Black Forest, so I always had a strange affinity with the cake, though I’ve never made it. The brownies are a good “gateway.” Thanks!
Thanks, Ruth! That’s exactly why I made this recipe: Black Forest flavors in a quick-and-easy package.