#richandindulgent

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Black Forest Flourless Brownie Cookies Ingredients: Cherry Filling: 300 g (10 1/2 oz) halved, pitted cherries (fresh or frozen) 50 g ( 1/4 cup) caster or granulated sugar 1 1/2 tbsp lemon juice 8 g (1 tbsp) cornstarch (US) or cornflour (UK) Flourless Brownie Cookies: 150 g (5 1/4 oz) dark chocolate (60-70% cocoa), chopped 70 g ( 1/2 stick + 1 tbsp) unsalted butter 150 g ( 3/4 cup) caster or granulated sugar 2 large eggs (US) or medium (UK), room temperature 30 g ( 1/3 cup) Dutch processed cocoa powder 1/4 tsp salt Vanilla Whipped Cream: 230 g (1 cup) double or heavy cream, cold 30-40 g ( 1/4- 1/3 cup) powdered sugar 1 tsp vanilla bean paste or 2 tsp vanilla extract Directions: Cherry Filling: In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, until cherries soften and release juices. Spoon out some juices and mix with cornstarch to make a slurry, ensuring there are no lumps. Return the slurry to the saucepan, stirring frequently. Bring to a boil and cook for 1 minute. Test the thickness of the filling by placing some on a plate in the fridge. If the consistency is satisfactory, allow it to cool completely in a cold water bath. For thicker filling, sieve the cherries, cook the liquid further, then recombine and chill. Flourless Brownie Cookies: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Melt the chocolate and butter together until smooth and glossy, then set aside to cool slightly. In a mixer, whisk sugar and eggs until pale, fluffy, and tripled in volume. Pour the chocolate mixture into the whisked eggs and mix until combined. Sift in cocoa powder and salt, and whisk until smooth. Chill the batter in the fridge for 6-8 minutes. Scoop 16 cookies using a 2 tablespoon scoop onto the lined sheets. Bake for 8-9 minutes until glossy and cracked. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack. Vanilla Whipped Cream: Whip the cream, powdered sugar, and vanilla to soft peaks. Place in a piping bag with a star nozzle. Assembling the Black Forest Cookies: Turn one cooled cookie upside down and pipe a layer of whipped cream. Spoon cherry filling over the cream, then top with another cookie. Optional: Serve without the top cookie for a balanced flavor profile, or include it for a more chocolatey experience. Serve with a fork. Storage: Keep assembled cookies in an airtight container in the fridge for 3-4 days. Prep Time: 25 minutes | Baking Time: 8-9 minutes | Total Time: 40-45 minutes Kcal: 280 kcal per sandwich cookie | Servings: 8 sandwich cookies Black Forest Flourless Brownie Cookies are a sophisticated, decadent dessert inspired by the classic Black Forest cake. These flourless brownie cookies are rich, fudgy, and perfectly complemented by a layer of tart cherry filling and fluffy vanilla whipped cream. Each bite offers a balance of intense chocolate, creamy sweetness, and a hint of cherry tartness, creating a luxurious treat that’s both indulgent and satisfying. Whether served as a sandwich cookie or with a single layer for a balanced flavor experience, these cookies make an elegant addition to any dessert table. They’re ideal for gatherings or special occasions and can be enjoyed with a fork for an elevated dessert experience. Store any extras in the fridge and savor them over the next few days – they’re sure to be a hit with everyone who tries them!

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High Altitude Brownie Shortbread Bars with Ganache Ingredients: Shortbread Crust: 1 cup all-purpose flour, spooned and leveled 1/3 cup granulated sugar 1/2 tsp coarse Kosher salt (use half the amount if using table salt) 1/2 tsp vanilla extract 1/2 cup cold unsalted butter, diced Brownies: 1/2 cup unsalted butter 1 cup granulated sugar 1/2 cup semi-sweet chocolate chips 2 tsp vanilla extract 2 large eggs 2/3 cup unsweetened, Dutch-processed cocoa powder 1/3 cup all-purpose flour, spooned and leveled 1/4 tsp coarse Kosher salt (use half the amount if using table salt) 1-2 tsp instant espresso powder (optional) Ganache: 4 oz good-quality dark chocolate (55-60% cacao) 4 oz heavy whipping cream Directions: Shortbread Crust: Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking dish with parchment paper, allowing the paper to overhang the sides for easy removal later. In a bowl, mix the flour, sugar, salt, and vanilla. Add the cold, diced butter and use a pastry cutter (or food processor) to cut the butter into the dry ingredients until the mixture forms moist crumbs. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until pale golden brown. Set aside to cool slightly. Reduce oven temperature to 325°F (160°C). Brownies: In a large saucepan, melt the butter and sugar over medium heat until it begins to bubble. Cook for 2 minutes, then remove from heat. Stir in the chocolate chips and vanilla until the chocolate is melted and the mixture is smooth but grainy. Let cool for 10 minutes. Beat in the eggs, one at a time, until smooth. In a separate bowl, sift together the cocoa powder, flour, salt, and espresso powder (if using). Stir the dry ingredients into the batter until just combined. The batter will be thick. Spread the brownie batter evenly over the baked shortbread crust. Bake at 325°F for exactly 25 minutes. The top should be crackled and slightly puffed. Let the brownies cool completely. Ganache: Finely chop the dark chocolate and place it in a bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer around the edges. Remove from heat and pour the hot cream over the chopped chocolate. Stir until the ganache is smooth and shiny. Spread the ganache over the cooled brownies and let it set for about an hour. If desired, sprinkle with reserved chopped chocolate for a decorative finish. Cutting: Once the ganache is set, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut into clean slices, wiping the knife between cuts for neat edges. Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour and 10 minutes (plus time for cooling and setting) Kcal: 350 kcal per bar | Servings: 16 bars These High Altitude Brownie Shortbread Bars with Ganache are a perfect combination of textures and flavors. The buttery shortbread base provides a crisp contrast to the rich, fudgy brownie layer, and the silky chocolate ganache adds an indulgent finish. Each bite delivers a satisfying crunch followed by a smooth, melt-in-your-mouth experience, making this dessert both elegant and irresistible. Ideal for high-altitude bakers, these bars are not only visually stunning but also decadent enough to impress at any gathering. The ganache adds a luxurious touch, and the simplicity of the recipe ensures you can make these treats without any hassle. Serve them as a special dessert or bring them to your next party for a guaranteed crowd-pleaser.