These Black Forest brownies are dark, fudgy chocolate brownies with a layer of real cherries through the centre, topped with cream and easy homemade cherry jam.
I had plans this weekend to go pumpkin mad. I’ve come up with some great pumpkin recipe ideas that I wanted to test out and it’s that time of year where I just keep seeing pumpkin everywhere, but I just couldn’t get these Black Forest Brownies off my brain. This recipe was inspired by my dad – a huuuuge Black Forest Cake fan – due to his birthday being last Friday.
These Black Forest Brownies are perfect and fudgy and totally full of chocolate flavour. Half way through, there’s a layer of cherries and then the whole lot is topped with simply whipped cream. I didn’t use any kirsch in them as a traditional Black Forest Cake would have as I’m not a big fan of liquer in anything but a glass (ha!), but you could certainly add a little. It would serve to make the brownies even denser and fudgier which is never a bad thing where brownies are concerned. If you do add kirsch, I’d love to hear how it turned out.
A story of 2 little, sad cakes
Last year for dads birthday, I made him these 3 tiered “mini” Black Forest Cakes that looked and tasted amazing, which I then drove from my home to mum and dads home, with them sitting in plastic containers, praying that they wouldn’t topple over. There was only room for one container in the footwell of the car, so I figured I might lose that one, being that I wouldn’t be able to nurse it. Ok, so that cake survived a grand total of 1 minute (aka the first corner).Who knew there were so many corners between my folks place and mine?
No problem. Like I said, I figured I might lose that one. It’d still taste good, just not look so pretty. Plus it’s the thought that counts right. Lucky for me, I had the other one sitting safely on the passenger seat so that I was able to nurse with one hand while driving with the other. And that was the prettier one of the two anyway. It was a load off really. Now I only had one cake to worry about. Half the stress. I decided it was a good thing.
Why, oh why, do passenger seats have to slant backwards?? I must have let go for less than 3 seconds!! SPLAT! By this point, I was approximately 4 minutes into the 12 minute journey. Stress levels elevated again, I spent the rest of that drive with my hand ever so carefully cradling the top 2 tiers of the “good” cake and thinking about how I was going to pretty this thing up before presenting it to dad. I think he liked it anyway. Dads are good like that 🙂
No more disasters
Well, Black Forest Brownies, you’ve won my heart. No more stress about cakes falling over or toppling. No chance of cherries and cream all over my car seats (or my hands for that matter. A messy yet tasty situation). They transport like a dream and they taste oh so good! I say stick a candle in it and away we go. Except I didn’t have a candle. Dad had to blow out the butane lighter that I pretended to light the imaginary candles with (they don’t blow out though, so I just released the button instead. Shhhhh!)
So what’s your biggest cake disaster? 🙂
Have you tried this recipe?
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Black Forest Brownies
FOR THE BROWNIES
- 170 g (¾ cup / 1 1/2 sticks) unsalted butter
- 50 g dark chocolate
- 130 g (1 cup) plain (AP) flour (note 2)
- ½ teaspoon baking powder
- 50 g (3/4 cup) dutch processed cocoa (note 2)
- 200 g (1 cup) brown sugar, packed
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 150 g fresh or frozen pitted cherries, roughly chopped
FOR THE TOPPING
- 50 g fresh or frozen pitted cherries
- 1 tablespoon sugar (note 1)
- 1 tablespoon water (note 1)
- 1/2 cup whipping cream
- 30 g chocolate shavings
For the brownies;
Preheat the oven to 180C / 350F / 160 fan forced. Line an 8x8 inch / 20x20cm brownie tray with baking paper (if you crinkle it up first it will fit into the corners better)
Melt together the butter and chocolate in the microwave in 30 second bursts, stirring well between each until just melted. Allow to cool while you get everything else together.
Mix the flour, baking powder, cocoa and sugar together, making sure there are no lumps. Mix well so everything is distributed. Make a well in the centre and add the butter, chocolate and vanilla. Stir to distribute a little, then add the beaten eggs and stir the whole lot until just combined.
Tip half of the batter into the prepared pan and use a spoon or spatula to spread to all the edges and into the corners. Drop the cherries over the batter layer randomly then, use a spoon to dollop the rest of the batter over the top of the cherries, spreading to cover as best you can.
Bake for 25-30 minutes until firm around the edges but the middle should still be a little soft (with a very slight wobble if you shake the pan).
Allow to cool well before topping.
To make the topping;
To a small saucepan, add the cherries, sugar and water. Heat gently until the sugar dissolves, then bring to a low simmer. Allow the mixture to simmer for around 5 minutes until the syrup has thickened. Allow it to cool completely.
Whip the cream and spread over the top of the cooled brownie. Sprinkle with chocolate shavings and cooled cherry jam.
- I use a standard Australian 20ml tablespoon (equiv. to 4 teaspoons)
- It’s always best to weigh out your ingredients, but if you don’t have a kitchen scale, then measure things like flour and cocoa but using the spoon and level method. DON’T just use your cup to scoop out of the flour container as you will end up with too much. Instead, spoon it into the cup measure, then level off with the back of a knife. Don’t tap it down to flatten it as, again, you’ll end up with too much.
TOOLS USE IN THIS RECIPE
- An 8x8 inch square baking tin
- A handheld beater
- A simple silicone spatula so nothing gets left behind
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