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!
How to make Black Forest Brownies
Start by melting the dark chocolate and butter together in a pan on a low heat. Let it cool for 10 minutes. In a mixing bowl, whisk together the eggs and dark brown sugar.
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in. Then add the plain flour. Finally fold in the chopped tinned cherries and the dark chocolate chips.
Pour the batter into a lined traybake tin and bake. Once they are cool, cut the Black Forest Brownies into squares and decorate them with a drizzle of dark chocolate and some glace cherries.
Tips for making the Black Forest Brownies:
- You can use fresh cherries instead of tinned cherries if they are in season and you can get hold of some.
- Check out my Chocolate Brownie Baking Guide for all the answers to lots of popular questions about brownies.
- You can make these brownies in 8" square or 9" square tins as well, check the recipe notes for details.
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!
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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
- 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 10 minutes
- In a bowl, whisk together the dark brown sugar and the eggs for 5 minutes using an electric mixer 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 mix in
- Fold in the cherries and chocolate chips
- Pour the batter into the lined traybake tin and bake for 30 minutes, or until a toothpick inserted comes out with several moist crumbs on, but is not wet
- 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