Black Forest Brownies

4.80 from 5 votes

The perfect cross between rich, fudgy brownies, and a classic Schwarzwälder Kirschtorte, these black forest brownies are a fun twist on the classics!

Prep Time15

Cook Time45

chilling time1

Total Time2

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: Brownie, cherries, Chocolate, Whipped Cream

Servings:

Calories: 419kcal

Equipment

Stand Mixer

Ingredients

Brownies

100 grams dried tart cherries
200 grams dark sweet cherries 180 grams pitted, more for topping
200 grams butter melted
350 grams granulated sugar
3 eggs room temperature
100 grams cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon Espresso Powder
120 grams all purpose flour
300 grams semisweet chocolate chips

Topping

250 milliliters heavy cream cold
50 grams powdered sugar
2 teaspoons vanilla extract

Instructions

Brownies

Preheat the oven to 350 F and place a rack in the center of the oven.
Line a 9" x 9" metal baking pan with parchment paper.
Pit and slice the fresh cherries in half.
Place the dried cherries in a microwave bowl and cover with water.
Microwave for 1 minute, then cover with a lid or foil and set aside.
In a separate large, microwave safe bowl, melt the butter in 10-15 second increments.
Pour the granulated sugar into the melted butter and whisk together.
Microwave again for 30 seconds and whisk once more.
Add the cocoa powder, espresso powder, salt, and vanilla, into the butter and sugar mixture and whisk together.
Add the eggs one at a time into the batter and whisk until fully combined
Pour the flour, baking powder, strained dried cherries, fresh cherries, and chocolate chips into the bowl with the other ingredients.
Use a rubber spatula to mix together.
Pour the brownie batter into the lined baking pan. Bake on the center rack in the preheated oven for 30 minutes, then rotate 180º and bake for another 15-20 minutes until a toothpick comes out with no batter stuck to it.
Once baked, remove the brownies from the oven and leave to cool fully.

Assemble the Brownies

Once the brownies have cooled, remove them from the pan with the parchment paper.
Use a long sharp knife to cut the brownies into 16 pieces.
Whip the cold cream, powdered sugar, and vanilla on medium speed until stiff peaks form.
Pipe or spread the whipped cream onto the brownies and optionally top with fresh or jarred cherries.

Notes

Once baked the brownies can be stored for a few days in an airtight container. Once they have been topped with whipped cream, they should be eaten within 24 hours and stored in the fridge within 1 hour of adding the whipped cream.

Nutrition