Black Forest Brownies
A rich, fudgy brownie meets tart cherries and fluffy whipped cream, offering the deep chocolate flavor of a classic brownie combined with the bright cherry notes of a Black Forest cake.
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.
Notes
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.