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Home » Recipes » Desserts & Baking

black forest brownies

June 17, 2022 12 Comments

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Black Forest Brownies are rich, fudgy chocolate brownies with a kirsch-infused cherry sauce swirled throughout the center and on top. Serve these with extra cherry sauce and whipped cream for the ultimate black forest dessert!

A stack of chocolate brownies swirled with cherry sauce and topped with whipped cream and a cherry. this recipe

Why you’ll love this recipe:

  • Cherry Sauce – Luscious cherry sauce is swirled throughout the brownies! You can use fresh or frozen cherries.
  • Fudgy Brownies – These brownies are rich and fudgy, and even have chocolate chunks for all the chocolate lovers.
  • Showstopper – This dessert looks so impressive, it’s truly a showstopper!
A close-up of the interior of a fudgy black forest brownie.

Ingredient Overview:

  • Butter – I prefer using salted butter, but you can use unsalted.
  • Fresh Cherries – Be sure to rinse and pit your cherries if using fresh ones.
  • Chocolate Chunks – You can use chopped chocolate bars or chocolate chunks.
  • Kirsch – This is the alcohol traditionally used in a Black Forest Cake. We’re using it in the cherry sauce to give the classic flavor of a Black Forest Cake.

Ingredient Substitutions:

  • Cherries – You can use fresh summer cherries or frozen ones!
  • Chocolate Chunks – You can omit these if desired.

How to Make this Recipe Step-by-Step:

Step 1: Melt your butter and chocolate together in a large bowl. Whisk the granulated and brown sugar, eggs, and vanilla into the melted chocolate mixture. Whisk for 2 full minutes to help develop a crinkly top on the brownies.

Step 2: Stir in the flour, salt, espresso powder, and chocolate chunks.

Two images - one of the eggs and sugar being whisked into the batter, and one of the thick, finished brownie batter.

Step 3: Make the Kirsch Cherry sauce on the stovetop. Once it’s finished cooking, use a potato masher to mash the cherries a bit so the cherry pieces aren’t huge.

Two images: one of the cherry sauce in a pot, and one of it after being mashed down a bit in a bowl.

Step 4: Pour half the batter into a prepared 9×9 pan. Swirl some of the cherry sauce on top. Add the remaining brownie batter, and swirl more cherry sauce on top of that.

Step 5: Bake just as directed in the recipe. Let cool at least 2 hours on a wire rack before slicing and serving with more cherry sauce and whipped cream. Add fresh cherries or maraschino cherries on top of each brownie!

A pan of the baked black forest brownies, swirled with the cherry sauce on top.

Expert Success Tips:

  • Cool the Cherry Sauce – Let the cherry sauce cool in the fridge until completely cool before swirling into the brownies.
  • Slicing the Brownies – You can dive into these after about 30 mins-1 hour after they come out of the oven, but the longer you let them cool at room temperature, the better they’ll hold their shape when sliced.
The sliced brownies topped with whipped cream, fresh cherries, and chocolate shavings.

Recipe Variations:

  • White Chocolate – You could use white chocolate chips in addition to or instead of the chocolate chunks in the brownies.
  • Brownie Toppings – You can top these with whipped cream and cherry sauce, or with ice cream and cherry sauce!
  • Cherry Pie Filling – In a pinch, you could substitute cherry pie filling for the homemade cherry sauce.
  • Brownie Mix – In a pinch, use your favorite brownie mix and make it according to package directions. If you do this, I definitely recommend making the homemade cherry sauce to give it that extra special feel.
A bird's eye view of a stack of the brownies, with whipped cream and cherry sauce on top and fresh cherries scattered around.

Serving + Storing this Recipe:

These easy Black Forest Brownies will last in the fridge in an airtight container for 6-8 days.

More Black Forest Recipes to Try:

  • No Bake Black Forest Pie – Made with a chocolate crust, rich chocolate filling, boozy cherry sauce, and topped with fresh whipped cream.
  • Black Forest Icebox Cake – A no-bake dessert made with layers of chocolate graham crackers, sweet cherry preserves, and homemade whipped cream.
  • Black Forest Brownie Ice Cream Sandwiches – Made with a simple no-churn Cherry Ice Cream full of real cherries, and two layers of rich, fudgy chocolate brownies!
  • Homemade Black Forest Chocolate Truffles – An elegant and indulgent treat that you can easily make at home with just 4 ingredients.

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


A stack of black forest brownies topped with whipped cream and cherry sauce.

Black Forest Brownies

Black Forest Brownies are rich, fudgy chocolate brownies with a kirsch-infused cherry sauce swirled throughout the center and on top. Serve these with extra cherry sauce and whipped cream for the ultimate black forest dessert!
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Black Forest Desserts, Easy Summer Desserts
Servings: 9 to 18 brownies
Author: Stephanie Simmons

Ingredients

For the Cherry Sauce

  • 3 cups fresh or frozen cherries If using frozen, don't thaw
  • 3 tbsp kirsch
  • 1/2 cup granulated sugar
  • 1/2 tsp almond extract
  • 1 and 1/2 tbsp cornstarch
  • 3 tbsp water

For the Brownies

  • 3/4 cup salted butter, melted
  • 2 ounces semi sweet chocolate, chopped
  • 2 ounces milk chocolate, chopped
  • 1 and 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 4 large eggs
  • 1 and 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1/2 tsp salt
  • 1/8 tsp espresso powder See note
  • 4 to 6 ounces chocolate chunks optional

For Serving

  • extra cherry sauce
  • whipped cream or ice cream

Instructions

  • Make the Cherry Sauce: Stir together the water and corn starch in a small bowl until the starch is fully dissolved. Add this to a medium pot with the rest of the cherry sauce ingredients. Bring the mixture to a simmer over medium high heat, stirring constantly – this takes about 3 minutes. Once it reaches a gentle simmer, reduce the heat to medium low and cook for 2 minutes, stirring the whole time. The sauce will have thickened enough that you can drag your finger through the sauce on the back of the spoon and it will hold a part. Remove the pot from the heat and use a potato masher to break up the cherries a bit. Return to medium low heat and cook for about 1 minute more, stirring.
    Transfer to a bowl and pop in the fridge to cool completely.
  • Make the Brownies: Preheat your oven to 350° F. Spray a 9×9 ceramic square pan with nonstick cooking spray and line with parchment paper.
    Melt the butter with the semisweet and milk chocolates in a large microwave-safe mixing bowl. Melt in 30 second intervals, stirring between each, until fully melted and smooth. Add the sugars, and whisk until just combined. Add the eggs and vanilla, and whisk until combined, then continue whisking for a full 2 minutes. Add the flour, salt, cocoa, and espresso flour, and fold in with a spatula until the last streaks of flour just disappear into the batter. Add the chocolate chunks (if using) and gently mix in.
  • Bake: Pour half the brownie batter into your prepared pan. Spoon 1/2 cup of the cooled cherry sauce over the batter and gently swirl it in with a butter knife. Add the remaining brownie batter and repeat with another 1/2 cup of cherry sauce.
    Bake for 54 to 64 minutes. A toothpick inserted into the center will pull out some thick baked batter (not crumbs), and one inserted into the edges will pull out some crumbs or come out clean. The edges will appear quite set and the center should appear just set.
  • Serve + Store: The longer you let them cool, the better the brownies will hold nice squares when cut. I recommend letting them cool at least 30 minutes to 1 hour before serving. Serve with whipped cream, cherry sauce, and a fresh or maraschino cherry on top of each brownie.
    Store cooled brownies in an airtight container in the fridge for 6-8 days.
  • Make-Ahead Tip: The brownies can be baked, cooled, and covered and stored at room temp or in the fridge for 24 hours before serving.

Notes

Espresso Powder: This is optional, but it helps intensify the chocolate flavor. 
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Comments

  1. Athena says

    November 30, 2022 at 12:07 pm

    Hi, it’s hard to get fresh cherries where I’m from. Is it ok to use canned Sweet Cherries in Heavy Syrup? Should I reduce the sugar a tad in the recipe to compensate?

    Reply
    • Stephanie Simmons says

      November 30, 2022 at 4:51 pm

      Hi Athena! Yes, that should work. I wouldn’t reduce the sugar by more than 2-3 tablespoons, as it will affect the brownie texture. I did add sugar to my sweet cherries, so it shouldn’t be an issue. Let me know how you like these!

      Reply
      • Athena says

        December 01, 2022 at 8:43 pm

        Thank you!! Will give an update on how it turns out. 🙂

        Reply
        • Stephanie Simmons says

          December 05, 2022 at 6:10 pm

          Great! 🙂

          Reply
  2. david says

    July 30, 2022 at 5:42 pm

    5 stars
    Super bustin 🥶🥶🥶🤯

    Reply
    • Stephanie Simmons says

      July 30, 2022 at 7:08 pm

      Thank you!

      Reply
  3. Kira says

    July 30, 2022 at 5:41 pm

    5 stars
    YUM

    Reply
    • Stephanie Simmons says

      July 30, 2022 at 7:08 pm

      Glad you liked these! 🙂

      Reply
  4. Nina Marie says

    July 29, 2022 at 8:02 pm

    5 stars
    Best brownies EVER!!!!

    Reply
    • Stephanie Simmons says

      July 30, 2022 at 9:24 am

      Thank you! 🙂

      Reply
  5. Kelly says

    July 26, 2022 at 2:28 pm

    5 stars
    Chocolate, cherries, and more chocolate chunks- what more could you need? I’ve had these a few times and they are AMAZING!

    Reply
    • Stephanie Simmons says

      July 26, 2022 at 5:21 pm

      Thanks so much, Kelly! 🙂

      Reply

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