Brownie with cottage cheese and cherries

Ingredients

Chocolate pastry

200 grams (1.6 cups) flour
180 grams (3/4 cup + 1 tablespoon) butter
150 grams (5.3 ounces) bitter chocolate
4 large eggs
100 grams (1/2 cup) sugar
1.5 teaspoons baking powder

Cottage cheese interlayer

360 grams (1.5 cups) cottage cheese
100 grams (1/2 cup) sugar
2 large eggs
10 grams (2 teaspoons) vanilla sugar
380 grams (13.4 ounces) defrosted cherries

Equipment

Mixing Bowls
You'll need a few different sizes to melt, mix, and sift the ingredients. Glass or metal bowls work best for even mixing.
Electric or Hand Mixer
Giving your arm a rest, a mixer ensures your batter is smooth and airy, crucial for the perfect pastry texture.
Baking Tin
Choose a 16*16cm (6.30*6.30 inch) tin to ensure the pastry turns out as tall and impressive as described.
Blender
A good blender makes creating a smooth cottage cheese mixture a breeze. No lumps, just creamy perfection.
Sifter
This will help you incorporate air into your flour and ensure even distribution of your baking powder.

Instructions

Step 1

1. Melt the dark chocolate and butter together and let the mixture cool. Using a double boiler or microwave in short bursts can help melt the chocolate and butter more evenly.

Step 2

2. In a separate bowl, sift the flour with the baking powder. Sifting helps avoid lumps and ensures even distribution of the baking powder.

Step 3

3. Beat the eggs with the sugar until light and fluffy. For the best results, use a hand mixer or stand mixer at high speed for several minutes.

Step 4

4. Pour in the cooled chocolate and butter mixture while continuing to beat until combined. Then, gradually add the flour mixture and knead until a smooth dough forms. Adding the flour gradually helps prevent clumps.

Step 5

5. For the cottage cheese interlayer, place the cottage cheese, eggs, sugar, and vanilla sugar in a blender bowl, and blend until smooth. If you don't have a blender, you can also use a food processor.

Step 6

6. In a mold greased with butter, lay out a layer of chocolate dough, followed by a layer of cottage cheese mixture and then cherries. Repeat the sequence, and finish with another layer of chocolate dough. Use a spatula to spread each layer evenly.

Step 7

7. Bake the brownies at 356°F (180°C) for about 50 minutes or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even cooking.

Step 8

8. Let the dessert cool completely, remove it from the mold, and cut into squares. Cooling fully helps the layers set properly, making it easier to cut.

Servings

Let's talk serving ideas that will elevate this little slice of heaven to something truly spectacular. Firstly, serve the pastry warm with a scoop of your favorite vanilla ice cream. The cold ice cream melts slightly over the warm pastry, creating a combination that's to die for. Secondly, you could add a dollop of whipped cream on top and scatter a few fresh cherries for an extra touch of luxury. For a more elegant presentation, dust the pastry squares lightly with powdered sugar right before serving—it's like adding a bit of snow to a mountain of chocolatey goodness. Want to get really creative? Drizzle some chocolate or caramel sauce over the top and watch your guests' eyes light up with joy.

Variations

For those needing a gluten-free version, simply swap the regular flour for a gluten-free all-purpose blend. It works just as well! Now, for our vegan friends, replace the butter with a plant-based margarine and use a flaxseed "egg" (mix 1 tbsp ground flaxseed with 3 tbsp water) in place of each egg. Additionally, choose a dairy-free chocolate, and for the cottage cheese layer, consider using a vegan cream cheese or firm blended tofu. The cherries? They're perfect just as they are!

Faq

Why does my pastry come out too dense?
Often, overmixing can cause a dense texture. Make sure to mix your ingredients just until combined.
Can I use milk or dark chocolate?
Absolutely! Dark chocolate will give a richer taste, while milk chocolate will make the pastry sweeter.
How do I know when the pastry is done?
Insert a toothpick into the center; if it comes out dry or with a few moist crumbs, it's done.
Can I use fresh cherries instead of frozen?
Yes, just make sure to pit them and ensure any excess moisture is removed to avoid making the pastry soggy.
What's the best way to melt chocolate without burning it?
A double boiler is your best bet, but you can also use a microwave in 20-30 second intervals, stirring frequently.
Can I prepare this pastry in advance?
Yes, you can bake it ahead of time. Just let it cool completely, cover tightly, and keep it in the fridge. It'll stay good for up to 3 days.