Boozy black forest brownie sandwiches

8 INGREDIENTS • 5 STEPS • 1HR

Boozy black forest brownie sandwiches

Recipe
This brownie cookie recipe is filled with rich, fudgy layers of boozy cherries and whipped cream, spiked with chocolate and cherry liqueur. Inspired by the flavours of a Black Forest gateau, they’re a playfully indulgent treat.
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This brownie cookie recipe is filled with rich, fudgy layers of boozy cherries and whipped cream, spiked with chocolate and cherry liqueur. Inspired by the flavours of a Black Forest gateau, they’re a playfully indulgent treat.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
6
100 g
M&S Remarksable Value unsalted British butter, melted
1 box
M&S brownie mix
400g per box
1/4 tsp
bicarbonate of soda
300 ml
double cream
1 tbsp
icing sugar
3 tbsp
M&S Collection chocolate and cherry Irish cream liqueur
6 tbsp
M&S Collection cherries in kirsch
50 g
M&S Collection 75% cocoa dark chocolate
Love This Recipe?
Add to plan
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Boozy black forest brownie sandwiches
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Pop the melted butter (100 g) and chocolate chunks from the brownie mix (1 box) into a microwaveable bowl and heat through for 2 minutes, until melted. Mix well.
step 2
In a large mixing bowl, add the sugar and egg mix to a bowl with 90ml of cold water. Whisk together with an electric whisk until well combined. Fold the chocolate mix through and add in the flour and cocoa mix and then mix in the bicarbonate of soda (1/4 tsp).
step 3
Line 2 large baking trays with greaseproof paper. Spoon 1 tbsp of brownie mix onto the greaseproof paper, using the back of the spoon to swirl into a circle. Repeat with the remaining brownie mixture, careful not to overcrowd the tray, as the brownies will spread to about 8cm wide. Bake for 10-12 minutes until the tops are nicely cracked. Leave to fully cool.
step 4
Meanwhile, whip the double cream (300 ml), icing sugar (1 tbsp) and liqueur (3 tbsp) together to form medium peaks.
step 5
Once the brownies are cooled, top half the brownies with 1 tbsp of the double cream mixture. Top with a spoonful of cherries (6 tbsp) and grate over some dark chocolate (50 g). Top with another brownie cookie. Repeat with the remaining brownie cookies and then serve.
step 5 Once the brownies are cooled, top half the brownies with 1 tbsp of the double cream mixture. Top with a spoonful of cherries (6 tbsp) and grate over some dark chocolate (50 g). Top with another brownie cookie. Repeat with the remaining brownie cookies and then serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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