Instructions:
Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper or lightly grease it.
Make the brownie base:
Melt butter and chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir in both sugars and cool slightly. Whisk in eggs and vanilla until shiny and thick. Fold in flour, cocoa powder, and salt until just combined.
Add cherries:
Gently fold half of the cherry mixture into the brownie batter. Pour batter into prepared pan and spread evenly. Spoon the remaining cherries over the top and lightly swirl (don’t overmix).
Bake for 25–30 minutes, or until the center is just set (a few moist crumbs on a toothpick is perfect).
Cool completely before slicing.
Garnish (optional):
Top each brownie square with a small dollop of whipped cream, a cherry, and a sprinkle of chocolate shavings before serving.
Tips & Variations:
For extra indulgence, drizzle melted dark chocolate on top after baking.
Use maraschino cherries for a sweeter, brighter look or fresh cherries for a deeper, tart contrast.
For a holiday version, add a splash of cherry liqueur to the whipped cream topping.
6. ☕🍫 Tiramisu Brownies
Ingredients:
For the Brownie Layer:
½ cup (1 stick) unsalted butter
4 oz (115 g) semisweet or dark chocolate, chopped
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup all-purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp salt
1 tbsp instant espresso powder (for that tiramisu flavor)
For the Mascarpone Cream Layer:
8 oz (225 g) mascarpone cheese, softened
¼ cup sugar
1 egg yolk
1 tsp vanilla extract
1 tbsp brewed espresso or strong coffee
For Dusting:
Unsweetened cocoa powder
Instructions:
Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper or lightly grease it.
Make the brownie base:
Melt butter and chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir in both sugars until combined and slightly cooled. Whisk in eggs, vanilla, and espresso powder. Fold in flour, cocoa powder, and salt until smooth. Spread ¾ of the brownie batter evenly into the prepared pan.
Make the mascarpone layer:
In another bowl, beat mascarpone, sugar, egg yolk, vanilla, and espresso until creamy and smooth.
Assemble:
Spoon the mascarpone mixture over the brownie base and gently spread it. Add dollops of the remaining brownie batter on top and swirl lightly with a knife or skewer for a marbled effect.
Bake for 25–30 minutes, or until the center is just set (a few moist crumbs are okay).
Cool completely, then chill for at least 1 hour before slicing for neat layers.
Finish:
Dust generously with unsweetened cocoa powder before serving.
