Black Forest Brownies

Cherries and chocolate are a match made in heaven, and these Black Forest Brownies are an amazing way to enjoy this tasty combination. I've used my fudgey and gooey chocolate brownie recipe, then added chopped cherries, dark chocoate chips and a swirl of kirsch infused cherry jam on top. I highly recommend serving them with a big dollop of whipped cream!

Ingredient Tips & Equipment Information

• Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
• I used unsalted butter for this recipe.
• I used dark brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use caster sugar.
• You can used tinned cherries (NOT cherry pie filling), fresh cherries or the cherries in kirsch syrup for this recipe. Just make sure any stones are removed.
• For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Black Forest Brownies

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Start by melting the dark chocolate and butter together in a pan on a low heat. Let it cool for 5 minutes. In a mixing bowl, whisk together the eggs and dark brown sugar.

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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.

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Pour the batter into a lined traybake tin, add the cherry and kirsch jam on top and swirl it around, then bake. Once they are cool, chill in the fridge then cut the Black Forest Brownies into squares.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can these brownies be baked in different size tins?

Yes! All you need to do is adjust the baking time. Bake for 20 minutes if using a 9" x 12" traybake tin, 30 minutes if using a 9" square tin, or 40 minutes if using a 8" square tin. Test they are done by poking in the centre with a cocktail stick. It should come out with moist crumb on it, but not be wet. I wouldn't recommend using anything smaller than an 8" square tin though.

What type of chocolate is best for brownies?

It’s hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that’s less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very ‘fake’. For more tips on making brownies, check out my Chocolate Brownie making guide!

How should the brownies be stored and can they be frozen?

They should be stored in an airtight container, or covered on a plate, in a cool place for up to 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well in cling film or place them in a freezer bag, and freeze for up to 3 months.

How do you know when the brownies are baked?

The best way to check is with the toothpick test, poke one into the middle of the brownies. It should come out with a few moist crumbs on it, but not be wet. It's better to underbake brownies rather than overbake them, especially for fudgey brownies, and you can always put them in the fridge to firm up.

Can the brownies be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

Can the brownies be made dairy free?

To make the brownies dairy free, use a dairy free butter alternative. I recommend Flora Plant, or the Stork Baking Block. Or you can replace the butter for 200ml vegetable oil (or another mild tasting oil like sunflower or canola oil). You will also need to make sure the dark chocolate you use in the brownie batter is dairy free, as well as the dark chocolate chips. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

More tips for making the Black Forest Brownies:

• Use a regular butter knife to make the swirls, glide it around slowly until you're happy
• Make sure to line your tin with greaseproof baking paper so the brownies come out easily

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

• Mixing bowls
• 9" Square tin
• Cooling rack
• Kitchen scales
• Electric hand mixer
• Glace cherries
• Measuring spoons
• Dark chocolate
• Kirsch

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

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