1teaspooncornstarch (dissolved in 3 tablespoon water)
For the whipping cream
225ml(1cup) lactose free whipping cream
20g(2 tbsp) powder sugar
1tsp vanilla extract
To make the brownies:
Preheat the oven to 160 C (320 F). Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Add the vanilla extract and stir.
In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined. Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cacao powder has been absorbed. Using a handheld mixer, beat until very well-combined. Add the flour, cornstarch, baking soda, and salt, and mix with a spatula or spoon until just combined. The batter will be thick and sticky.
Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wet in the center.
Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
To make the Cherry Syrup
Combine sugar, with water, lemon juice, and salt in a 3-quart pot over medium heat. Add cherries. Heat on medium for 6-7 minutes or until lightly boiling. Reduce heat to medium/low. Cook 5 minutes while stirring frequently.
In a small bowl stir together cornstarch with ¼ cup water. Add the mixture to the syrup and stir. Heat to desired consistency. The syrup will thicken slightly when cooled. Cooking time may vary slightly depending on the ripeness of cherries.
Start by whipping the cream, then spread a generous layer over the brownies. Top it with syrup and shredded dark chocolate. Cut in bars and enjoy!
Keyword Gluten Free Brownies, Gluten-Free Black Forest Brownies