The Oktoberfest recipes from ATK’s newest cookbook, “Gatherings,” will inspire you to break out the lederhosen. There’s cheese topped spaetzle, Black Forest Brownies, Schwei…
5 ounces semisweet chocolate or bittersweet chocolate, chopped3 tablespoons cocoa powder½ cup sour cherry jamAdjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
In medium heatproof bowl set over a pan of almost-simmering water, melt semisweet chocolate, unsweetened chocolate and butter, stirring occasionally, until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly. Whisk together eggs, sugar, vanilla and salt in medium bowl until combined. Whisk warm chocolate mixture into egg mixture, then stir in flour and cherries and their liquid with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula. Bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes.
Whisk jam and remaining ¼ cup Kirsch. Spread glaze evenly over warm brownies and let cool to room temperature on wire rack, about 2 hours. Using foil overhang, lift brownies out of pan and transfer to cutting board; discard foil. Dust brownies with confectioners’ sugar and cut into 16 squares. Serve.For more food and drink coverage
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