Black Forest Brownies with Mocha Ganache
From A Passion for Desserts by Emily Luchetti, (Chronicle Books, 2003)
Adapted by StarChefs
Yield: 16 Brownies (2-inch squares)Ingredients:
Preheat oven to 350°F. Line the bottom of an 8-inch square pan with parchment paper.
Melt chocolates together with butter in a double boiler. While the chocolate is melting, stem, pit, and cut the 8 ounces of cherries into eighths.
In a large bowl, whisk together the sugar and eggs. Whisk in chocolate mixture and kirsch. Mix in the flour, salt, and baking powder. Gently mix in the cut cherries. Spread batter into prepared pan.
Bake until a skewer inserted in the middle comes out almost clean but still with a little batter on it, about 30 to 35 minutes. Let brownies cool in the pan.
To serve, run a knife around the inside edge of the brownie pan and place a cutting board on top of the pan. Invert board and pan, then remove pan. Carefully peel off parchment paper. Cut brownies into 2-inch squares. Place them right-side up on a platter. Using a whisk or electric mixer on medium speed, whip ganache until thick. Frost each brownie with ganache, place a whole cherry in the middle, and serve.