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Black Forest Brownies Recipe

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Indulge in decadent Black Forest Brownies featuring rich dark chocolate brownies topped with luscious whipped cream, fresh cherries, and shaved milk chocolate. This recipe combines the classic flavors of Black Forest cake with the fudgy texture of brownies for an irresistible dessert perfect for any occasion.

Ingredients

For the Cherries

  • 2 ½ cups fresh cherries or frozen (310g / 11oz with pits OR 270g / 9.5oz pitted)
  • 1 tablespoon white sugar

For the Brownies

  • 100 g dark chocolate (70% cocoa solids) (3.5oz)
  • 113 g unsalted butter (1 stick / ½ cup)
  • 3 large eggs, room temperature
  • 1 cup white granulated sugar (200g / 7oz)
  • ¼ cup dark brown sugar, packed (50g / 1.8oz)
  • 1 ½ teaspoon vanilla extract
  • 130 g plain flour (all purpose flour) (1 cup / 5.6oz)
  • 25 g cocoa powder (0.9oz / ¼ cup)
  • ¼ teaspoon salt

For the Topping

  • ¾ cup whipping cream (heavy whipping cream) (250ml)
  • 100 g milk chocolate, shaved (3.5oz)

Instructions

  1. Prepare the Cherries: If using fresh cherries, wash and pit them. If using frozen, thaw slightly. Toss the cherries with 1 tablespoon of white sugar and set aside to macerate while you prepare the brownies.
  2. Melt Chocolate and Butter: In a heatproof bowl over simmering water or using a microwave, gently melt the dark chocolate and unsalted butter together until smooth. Set aside to cool slightly.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, dark brown sugar, and vanilla extract until the mixture is light and fluffy.
  4. Combine Chocolate with Wet Ingredients: Slowly whisk the melted chocolate and butter mixture into the egg and sugar mixture until fully incorporated and smooth.
  5. Sift Dry Ingredients: Sift together the plain flour, cocoa powder, and salt to ensure no lumps remain and for an even distribution of ingredients.
  6. Fold Dry Ingredients into Wet: Gently fold the sifted dry ingredients into the wet chocolate mixture using a spatula, being careful not to overmix to keep the batter light.
  7. Bake the Brownies: Preheat your oven to 175°C (350°F). Pour the brownie batter into a greased or lined baking pan (typically 8x8 inches). Bake for 20-25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
  8. Cool the Brownies: Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
  9. Prepare the Whipped Cream: Whip the heavy whipping cream in a chilled bowl until stiff peaks form. This will create a light, fluffy topping for the brownies.
  10. Assemble the Black Forest Brownies: Spread the whipped cream evenly over the cooled brownies. Scatter the macerated cherries on top of the whipped cream and sprinkle generously with shaved milk chocolate.
  11. Chill Before Serving: Refrigerate assembled brownies for at least 1 hour to set and let flavors meld before slicing and serving.

Notes

  • You can substitute frozen cherries if fresh are not in season; make sure to drain excess liquid to avoid soggy brownies.
  • The dark chocolate should be high quality with 70% cocoa solids for the best rich flavor.
  • Let the melted chocolate and butter cool slightly before adding to the eggs to prevent cooking the eggs and curdling the batter.
  • Do not overbake the brownies to keep them fudgy and moist.
  • For an extra touch, drizzle some cherry syrup or chocolate ganache over the top before serving.

Find it online: https://recipethrive.com/black-forest-brownies-recipe/