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    Black Forest Brownies

    21/06/2019 by thebakingexplorer 30 Comments

    Jump to Recipe Print Recipe

    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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Black Forest Brownies

    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

    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.

    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 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.

    Click on the image to order your copy!
    Black Forest Brownies

    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.

    Black Forest Brownies

    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
    Black Forest Brownies

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. 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!

    Black Forest Brownies

    More black forest recipes...

    • Mini Black Forest Cakes
    • Black Forest Cupcakes
      Black Forest Cupcakes
    • White Forest Cake
      White Forest Cake

    Black Forest Brownies

    Rich and fudgey chocolate brownies with cherries, dark chocolate chips and kirsch infused cherry jam
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Brownies
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the brownies

    • 350 g Dark chocolate
    • 250 g Butter unsalted
    • 250 g Dark brown soft sugar
    • 3 Eggs large
    • 120 g Plain flour
    • 200 g Tinned cherries OR fresh cherries chopped up, stones removed
    • 125 g Dark chocolate chips
    • 1 tbsp Kirsch
    • 85 g Cherry jam
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 9" square traybake tin (you can bake them in other tin sizes, see above for details)
    • Melt the dark chocolate and butter together in a pan on a low heat, stirring as they melt. When fully melted, remove from the heat. Let it cool for 5 minutes
    • In a mixing bowl, whisk together the dark brown soft sugar and the eggs for exactly 5 minutes using an electric mixer, set a timer for accuracy
    • Slowly pour the melted chocolate and butter into the egg and sugar mixture, whilst constantly whisking on a slow speed
    • Add the plain flour and mix in gently
    • Fold in the chopped cherries and chocolate chips, and pour the batter into the lined tin
    • Mix the kirsch into the cherry jam and add spoonfuls of it over the brownie batter. Use a butter knife to gently swirl it around
    • Bake for 30-35 minutes, or until a toothpick inserted comes out with several moist crumbs on, but is not wet
    • Leave it to cool completely, then chill in the fridge for at least 2 hours before cutting into squares. Ideally serve with whipped cream
    • Store in an airtight container in a cool place and eat within 3-4 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • 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.
     

    Nutrition

    Calories: 410kcal | Carbohydrates: 42g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 132mg | Potassium: 266mg | Fiber: 3g | Sugar: 26g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg

    If you like this, check out more of my Brownie recipes!

    « Marble Fudge
    Lemon Curd Cheesecake (No Bake) »

    Reader Interactions

    Comments

    1. Donna

      June 21, 2019 at 11:56 am

      5 stars
      Black Forrest is one of my favourite flavours! We do some brownies like this and they are always amazing! #CookBlogShare

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:43 pm

        Yay for black forest!!

        Reply
    2. Sylvie

      June 22, 2019 at 4:57 am

      5 stars
      Loooove the idea of black forest brownies - they look so fudgy and delicious, especially with those yummy cherries in the batter and on top of the cake! #cookblogshare

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:44 pm

        Thanks so much Sylvie!

        Reply
    3. Hannah

      June 23, 2019 at 5:55 am

      These look absolutely incredible - and I really love that you use tinned cherries so that they can be made all year round!

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:49 pm

        Thanks so much Hannah!

        Reply
    4. Helen - Cooking with my kids

      June 23, 2019 at 3:16 pm

      5 stars
      I love black forest gateaux so think i'd really enjoy these. #cookblogshare

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:49 pm

        Oh you sure would Helen 🙂

        Reply
    5. Lou | Crumbs & Corkscrews

      June 23, 2019 at 4:45 pm

      5 stars
      Oh my... Black Forest is one of my all-time favourites, and these brownies look amazing; perfect and fudgy! #cookblogshare

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:50 pm

        Thanks so much Lou!

        Reply
    6. Jade Tomlinson

      June 24, 2019 at 9:09 am

      Oh wow these look delicious ??

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:53 pm

        Thank you!

        Reply
    7. Jacqui Bellefontaine

      June 24, 2019 at 12:30 pm

      Oh My I want one! or two or three 🙂 They look so delicious.

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:54 pm

        Haha, thank you Jacqui!

        Reply
    8. Rita

      June 25, 2019 at 9:58 pm

      5 stars
      Yummy! It seems like I could finish all of this!

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:54 pm

        Me too Rita!

        Reply
        • Kelly Boyed

          June 27, 2021 at 1:46 am

          I am making this per the method but your post says you use light brown sugar and cocoa powder whereas the recipe don’t mention these things.

          Anyway, with the listed recipe, i think it went really well! Definitely rich, decadent, black forrest-y. My brownie took 40 minutes in an 8” pan exactly like your suggestions.

          Thanks heaps for the recipe. I made it for a bake sale and I hope it goes down well 🙂

          Reply
          • thebakingexplorer

            June 27, 2021 at 2:34 pm

            So sorry about that Kelly, I've fixed the typos now! I hope you sell out at the bake sale! 😀

            Reply
    9. Rebecca - Glutarama

      June 26, 2019 at 5:21 pm

      5 stars
      I just adore cherries and chocolate then you added kirsch to the equation - utterly in love with the idea of these black forest brownies. Thank you for sharing them with #cookblogshare

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:55 pm

        Thanks so much Rebecca!

        Reply
    10. Cat | Curly's Cooking

      June 30, 2019 at 8:50 pm

      5 stars
      Ooh yum. What a great idea to use these flavours in brownies.

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:56 pm

        Thanks Cat!

        Reply
    11. Jo Allison / Jo's Kitchen Larder

      June 30, 2019 at 9:46 pm

      5 stars
      Oh wow! They do look super fudgy and decadent and the addition of cherries and kirsch is definitely my cup of tea as it's such a lovely combo. Can't wait to try these!

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:57 pm

        Thanks Jo! Let me know if you try them!

        Reply
    12. Kelly Harte

      November 16, 2019 at 8:19 pm

      5 stars
      Delicious!!! Thanks so much for this recipe. Made these today and they turned out great, everyone loved them. Much love, Cakes from the Harte x

      Reply
    13. bev johns

      April 11, 2023 at 9:31 pm

      5 stars
      omg cant wait to try this. Im a great fan of cherries
      They look well fudgy and chocolate as well whats not to
      like.thanks kat for this recipe share

      Reply
    14. Abbie Miller

      April 29, 2023 at 8:31 pm

      5 stars
      Love this recipe. Made them for my colleagues and they all loved it. I normally make them with caster sugar but using soft dark brown sugar to make them more fudge like texture made it more special. Will definitely be making these again very soon and replacing caster sugar with soft dark brown sugar in my normal brownie recipe in the future from now on.
      Thank you Kat

      Reply
      • thebakingexplorer

        April 30, 2023 at 10:49 am

        I'm so happy you liked them so much Abbie! Thank you for your lovely feedback 🙂

        Reply
    15. Kym Ypres-Smith

      December 20, 2024 at 5:34 pm

      Recipe looks fine, but your site is impossible to read with all the popups.

      Reply
      • thebakingexplorer

        December 20, 2024 at 6:40 pm

        If you're referring to the cookies pop up - this is a legal requirement for all websites that I cannot control. The only other pop up is to join my mailing list, which you can cross off if you don't want to join. I spend hours developing free recipes, and as you may be aware, if you want free stuff, sometimes you have to watch an advert or click away a pop up. This is how all websites work these days so that we can continue to provide you with free content, while still earning a living. If you don't want to deal with adverts or pop ups, you can buy my recipe book (which this recipe is in) via this link: https://smarturl.it/BakesThatBreak Happy baking!

        Reply

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