How good are Mums? I’ve had a real jerk of a cold absolutely destroy me over the past 24 hours, and so of course I got on the phone to my Mum for sympathy and attention, because I’m an adult. Within minutes she’s offering to make me soup, to go out and get me things…I mean, Mums. Are they great or what?
Also, you should know, I didn’t take her up on those offers, because I really am an adult, but just having someone around to offer is worth it’s weight in gold. Plus my boyfriend had already gone to buy me juice and pain killers. Anyway, the point of this post is not for me to brag about my sickness helpers! The point is that mother’s day is coming up this weekend, and although I’ve got something awesome coming on Friday that you should make for your Ma – I think she deserves a sweet treat too.
Enter these ridiculously decadent Black Forest Brownie Bites. A little square of flourless hazelnut brownie, topped with vanilla bean cheesecake, a splodge of cherry jam, a sprig of alpine-inspired rosemary, and a snowy dusting of crushed meringue. So I think it’s fair to say we’ve established that they’re delicious. The combination of brownie and cheesecake is one that doesn’t come along often, but when it does? It’s unstoppable.
What I also love about these is that they look so perfectly presented, but they’re actually super easy. The secret is a really fat, round piping tip. It’s what makes for the beatiful, smooth dollop of cheesecake on top of the brownies. The other thing is, you should chill the brownies before you cut them, that way you get really sharp squares.
Now you know me – presentation tips aren’t usually my deal. I would like this all just as much, were it simple crumbled into a paper cup. But if anyone deserves a little extra effort – a little LABOUR, if you will – it’s your ma. I mean, she did it for you.
How are you celebrating with your mama this weekend?
- 5½oz (150g) dark chocolate
- 1 stick + 2 tbsp (150g) butter
- ¾ cup (150g) caster sugar
- 1 tbsp good quality cocoa powder
- 2 eggs
- 1 cup (110g) almond meal
- 8oz (200g) cream cheese, room temp
- 2 tbsp (30g) butter, room temp
- ¼ cup (25g) icing sugar
- 1 tsp vanilla bean paste
- 16 small sprigs of rosemary
- ⅓ cup runny cherry jam
- 1 store bought meringue, crushed
- To make the brownies, preheat the oven to 180°C (350°F) and line a 20 cm (8 in) square baking tin with baking paper.
- Melt the chocolate and butter together in a saucepan over very low heat. When the chocolate is melted, remove the pan from the heat and add the sugar, cocoa and eggs. Stir everything together until well combined, and finally stir in the ground hazelnuts. You should have a grainy, glossy mixture – if it looks separated, beat it with a wooden spoon until it comes together.
- Pour the batter into the lined tin and bake for 18–20 minutes. Leave to cool completely in the tin. Chill in the fridge for neater cut edges, if desired.
- To make the cheesecake topping, beat all the ingredients together until just combined into a thick cream - do not overmix. Transfer to a piping bag, fitted with a large, round tip (just under an inch, about 2cm).
- Cut the brownie into 16 even squares. With the nozzle pointing straight down, pipe a blob of cheesecake into the top of each brownie, as neatly as you can. Top each with about 1 tsp of cherry jam, a sprig of rosemary and then scatter the crushed meringue evenly over the top.