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!
Keyword Black Forest Desserts, Easy Summer Desserts
Servings 9to 18 brownies
Author Stephanie Simmons
For the Cherry Sauce
3cupsfresh or frozen cherriesIf using frozen, don't thaw
1 and 1/2tbspcornstarch
For the Brownies
3/4cupsalted butter, melted
2ouncessemi sweet chocolate, chopped
2ouncesmilk chocolate, chopped
1 and 1/2cupgranulated sugar
1/2cupbrown sugar, packed
1 and 1/2tspvanilla extract
1/8 tspespresso powderSee note
4 to 6ounceschocolate chunksoptional
extra cherry sauce
whipped cream or ice cream
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 9x9 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.
Espresso Powder: This is optional, but it helps intensify the chocolate flavor.