Black forest brownies are a winning combination of whipped cream, fresh cherries and chocolate. Fudgy, decadent cherry brownies made from scratch are a classic flavour pairing.
2 ½cupsfresh cherries (or frozen)(310g / 11oz with pits OR 270g / 9.5oz pitted)
1tablespoonwhite sugar(notes)
FOR THE BROWNIES
100gdark chocolate (70% cocoa solids)(3.5oz)
113gunsalted butter(1 stick / ½ cup)
3largeeggs, room temp
1cupwhite granulated sugar(200g / 7oz)
¼cupdark brown sugar, packed(50g / 1.8oz)
1 ½teaspoonvanilla extract
130gplain flour (all purp flour)(1 cup / 5.6oz)
25gcocoa powder(0.9oz / ¼ cup)
¼teaspoonsalt
FOR THE TOPPING
¾cupwhipping cream (heavy whipping cream)(250ml)
100gmilk chocolate, shaved (3.5oz) (notes)
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch square baking tin
cherry pitter
speed peeler or vegetable peeler
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
Pit the cherries and chop into quarters. Set aside ½ cup for the topping. Add the rest to a bowl with 1 tablespoon of white sugar. Set aside to macerate for 10 minutes.
Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
Place the eggs and both of the remaining sugars in a large bowl. Whisk with a handheld mixer for around 2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
Add the melted butter and chocolate mixture, along with the vanilla, and stir through with a spatula.
Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
Use a fork to lightly mash the macerated cherries, then stir them through the brownie batter.
Pour the mixture into the prepared tin and bake for around 40-45 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).
Let them cool completely before proceeding. You can speed this up by putting chilling them in the fridge.
Whip the cream in a bowl until soft peaks, then spread over the top. Dot with remaining cherries then scatter with chocolate shavings.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
To shave the chocolate, make sure it is at room temperature then run a speed peeler or vegetable peeler along the edge, over and over to create small curls and shavings.
Brownies are done when a toothpick comes out with a few sticky crumbs on it. They will carry-over bake in the tin.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.