Black Forest Brownie Bites
Serves: Makes 16
For the brownies:
  • 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
For the cheesecake:
  • 8oz (200g) cream cheese, room temp
  • 2 tbsp (30g) butter, room temp
  • ¼ cup (25g) icing sugar
  • 1 tsp vanilla bean paste
To decorate:
  • 16 small sprigs of rosemary
  • ⅓ cup runny cherry jam
  • 1 store bought meringue, crushed
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
Recipe by The Sugar Hit at