I love cherries and chocolate together which is why Black Forest Cake is one of my favourite desserts, plus it has whipped cream too – it’s basically my heaven. I wasn’t able to incorporate whipped cream into these Black Forest Brownies, but I highly recommend serving them with a big dollop of it! I’ve used my standard brownie recipe as it’s super rich, chocolatey and fudgey. Then I’ve mixed in chopped tinned cherries and dark chocoate chips, as well as some kirsch. I’ve used tinned cherries because fresh ones aren’t available all year round, and I wanted to make sure you could make these Black Forest Brownies any time of year! I also used these extra large dark chocolate chips by Dr Oetker that I bought recently and they were so good I was eating them from the pack as a snack!
I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.
In a bowl I whisked together the eggs and light brown sugar.
I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder. Finally I folded in the chopped tinned cherries and the dark chocolate chips.
I poured the batter into a lined traybake tin and baked them for 30 minutes.
Once they were cool I cut the Black Forest Brownies into squares and decorated them with a drizzle of dark chocolate and some glace cherries.
The Black Forest Brownies were so moist and fudgey and deeelicious! This is such an easy and quick way to get that fix of those cherry, chocolate and kirsch flavours!
Products from Amazon.co.uk
Price: Check on Amazon
Price: Check on Amazon
Black Forest Brownies
Rich chocolate brownies with cherries and kirsch
For the brownies
- 350 g Dark chocolate
- 250 g Butter or baking spread
- 2 tbsp Kirsch
- 250 g Dark brown sugar
- 3 Eggs large
- 120 g Plain flour
- 1 tsp Baking powder
- 200 g Tinned cherries chopped up
- 125 g Dark chocolate chips
- 12 Glace cherries cut in half
- 75 g Dark chocolate melted
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Melt the dark chocolate and butter together in a pan on a low heat. When
fully melted, stir together and remove from the heat. Let it cool for 5
In a bowl, whisk together the dark brown sugar and the eggs until frothy, add the Kirsch and mix in
Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking
Add the plain flour and baking powder and mix in
Fold in the cherries and chocolate chips
Pour the batter into the lined traybake tin and bake for 30 minutes
Leave it to cool completely before cutting into squares
Decorate by drizzling the dark chocolate over them and adding the glace cherries
Store in an airtight container in a cool place and eat within 3 days
Pin for later!