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+ servings

Black Forest Brownies

Rich and fudgey chocolate brownies with cherries, dark chocolate chips and kirsch infused cherry jam
Course Dessert
Cuisine European
Keyword Brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16
Calories 410kcal
Author thebakingexplorer


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


  • 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


  • 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.


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