A rich, fudgy brownie meets tart cherries and fluffy whipped cream in this easy Black Forest Brownies recipe. It gives you the deep chocolate flavor of a classic brownie plus the bright cherry notes of a Black Forest cake. These are great for dessert, parties, or any time you want something special without too much fuss. Try this version for a fast, impressive treat — and you can read a related take on dessert ideas here: Black Forest cheesecake inspiration.
What makes these Black Forest Brownies worth baking
These brownies have a deep chocolate base, juicy cherries folded in, and a light whipped cream topping. They are fudgy, not cakey, and balance sweet and tart. They work for casual dinners and special occasions alike. For another cherry-chocolate pairing idea, check this simple spin on brownies: blackberry cream cheese brownies.
Step-by-step guide to make Black Forest Brownies
Ingredients
- 170g (6 oz) dark chocolate (70% cocoa), chopped
- 115g (1/2 cup) unsalted butter
- 200g (1 cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 90g (3/4 cup) all-purpose flour
- 1/4 tsp salt
- 200g (1 1/2 cups) pitted cherries (fresh or frozen)
- 2 tbsp cherry liqueur (e.g. Kirsch) or 1 tsp almond extract (optional)
- 250ml (1 cup) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract for topping
- Chocolate shavings or curls (for garnish)
- Extra cherries (for decoration)
(If you want more Black Forest recipe ideas, see this no-bake cheesecake twist: no-bake Black Forest cheesecake.)
Directions
- Preheat your oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) pan with parchment paper.
- Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water, or use a microwave in 20-second bursts. Stir until smooth and glossy. Let it cool slightly.
- Mix in the sugar, eggs, and vanilla (plus cherry liqueur or almond extract if using). Whisk until the mixture is smooth and slightly thickened.
- Fold in the flour and salt until just combined — don’t overmix. Gently fold in the cherries.
- Pour into the pan and spread evenly. Bake for 25–30 minutes, or until the center is set but still a bit soft — we want them fudgy!
- Cool completely in the pan before adding the topping.
- Make the whipped cream topping: In a cold bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Spread or pipe the whipped cream over the cooled brownies. Top with chocolate shavings and a few extra cherries for that Black Forest flair.
- Chill for 30–60 minutes before slicing, or serve immediately if you can’t wait.
Best ways to serve your Black Forest Brownies
Serve slices chilled or at room temperature. Add a few fresh cherries on top and extra chocolate shavings for a pretty plate. These are great with a scoop of vanilla ice cream or a simple espresso shot to cut the sweetness.
How to keep them fresh
Store brownies in an airtight container in the fridge for up to 4 days. If you want to freeze, wrap individual slices in plastic wrap and freeze up to 3 months. Thaw in the fridge before serving. For longer shelf life without the whipped cream, store unfrosted brownies at room temperature up to 3 days, then add topping before serving.
Tips for perfect Black Forest Brownies
- Don’t overbake — remove when the center is slightly soft for fudgy texture.
- If using frozen cherries, thaw and drain them to avoid extra moisture.
- Gently fold cherries to keep batter from turning pink.
- Use a metal pan for crisper edges, or glass for a gentler bake.
- Chill brownies after topping to help the whipped cream hold shape.
For a flavor boost, try adding a tablespoon of espresso powder to the melted chocolate. You can also read another cherry-chocolate recipe for ideas here: Amaro Black Forest cake notes.
Other ways to change the recipe
- Swap whipped cream for mascarpone mixed with a little sugar for a richer topping.
- Use almond extract instead of kirsch if you want a nutty almond note.
- Stir chopped dark or milk chocolate into the batter for extra chunks.
- Turn them into bars by layering brownie, cherry compote, and whipped cream in a pan.
Nutrition (estimate per serving — recipe makes 9)
- Calories: ~420 kcal
- Fat: ~28 g
- Carbohydrates: ~40 g
- Protein: ~5 g
Values are estimates and vary by ingredient brands and portion sizes.
Family-friendly serving ideas
- Cut into small squares for kids’ parties.
- Top with sprinkles and a cherry for birthdays.
- Serve with warm chocolate sauce for family dessert night.
What to pair with these brownies
- Coffee or espresso to balance sweetness.
- A glass of cold milk for kids.
- A simple red wine like Pinot Noir for adults.
- Vanilla ice cream for a classic hot-and-cold treat.
Frequently asked questions
Q: Can I use canned cherries?
A: Yes. Drain them well and pat dry to avoid extra moisture.
Q: Can I skip the whipped cream topping?
A: Absolutely. The brownies are delicious on their own — or dust them with cocoa or powdered sugar.
Q: Can I make these nut-free?
A: Yes. Use no-nut chocolate and omit any optional almond extract.
Q: How do I keep brownies fudgy when reheating?
A: Warm a slice briefly in the microwave (10–15 seconds) or room-temp for a few minutes. Avoid overheating.
Conclusion
If you want more variations and step-by-step photos, check this version by Martin Sorge: Black Forest Brownies – by Martin Sorge – Great Bakes. For another detailed take with tips and images, see this classic write-up: Black Forest Brownies | Eat the Love. If you like a rich, from-scratch approach, this guide has a clear method you can follow: Black Forest Brownie: Decadent Recipe from Scratch.
Black Forest Brownies
Ingredients
Brownie Base
- 170 g dark chocolate (70% cocoa), chopped
- 115 g unsalted butter
- 200 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 90 g all-purpose flour
- 1/4 tsp salt
- 200 g pitted cherries (fresh or frozen)
- 2 tbsp cherry liqueur (e.g. Kirsch) or 1 tsp almond extract (optional)
Whipped Cream Topping
- 250 ml heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract for topping
Garnish
- Chocolate shavings or curls for garnish
- Extra cherries for decoration
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) pan with parchment paper.
- Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water, or use a microwave in 20-second bursts. Stir until smooth and glossy. Let it cool slightly.
- Mix in the sugar, eggs, and vanilla (plus cherry liqueur or almond extract if using). Whisk until the mixture is smooth and slightly thickened.
- Fold in the flour and salt until just combined — don’t overmix. Gently fold in the cherries.
- Pour into the pan and spread evenly. Bake for 25–30 minutes, or until the center is set but still a bit soft — we want them fudgy!
Topping and Assembly
- Cool completely in the pan before adding the topping.
- In a cold bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread or pipe the whipped cream over the cooled brownies. Top with chocolate shavings and a few extra cherries for that Black Forest flair.
- Chill for 30–60 minutes before slicing, or serve immediately if you can’t wait.
