These fudgy Black Forest brownies are made with homemade cherry sauce that's swirled on top of the chocolate brownie batter. And for a classic Black Forest cake look and flavor, we'll top our brownies with whipped cream and shaved chocolate.
Traditional Black Forest Cake Becomes a Fudgy Brownie
I love making old fashioned German Black Forest cake (hold the dark cherry Kirsch), and over the years, I've been experimenting with capturing those nostalgic chocolatey + fruity flavors in other desserts. I have made everything from simple, chewy Black Forest cookies to decadent Black Forest cheesecake that's worthy of any special occasion!
First, we'll start with my rich brownies that have melted chocolate + espresso powder mixed into the batter. Then we'll swirl in a homemade cherry sauce with canned dark cherries. Finally, whipped cream, shaved chocolate curls, and fresh cherries are piled on top of the baked brownies, to pack all the traditional flavors of Schwarzwälder Kirschtorte in the form of a beloved brownie!
Best of all, I think these brownies are way easier to make than a full-blown layer cake! For more Black Forest recipes, try my Black Forest Bundt Cake, simple Black Forest sheet cake, and Black Forest cupcakes
Growing up in Germany, my sister and I would often glance past elaborate cakes and tortes, and opt for simpler, more kid-friendly desserts. And if we weren't eating fruit tarts or cookies, we'd usually be baking brownies at home. (: And to me, nothing beats a fudgy homemade brownie, especially with that fruity cherry sauce. But if you're more of a coconut + pecan fan, don't miss my German chocolate cake brownies.
Notes on Our Ingredients
- Chocolate chips - Melted chocolate makes brownies suuuuper fudgy and moist.
- Vegetable oil - Makes brownies more tender and moist compared to melted butter.
- Eggs - Binds the ingredients together and helps the brownies rise in the oven, since there aren't other leavening agents.
- Vanilla extract
- Granulated sugar
- All purpose flour
- Unsweetened cocoa powder - Adds a rich chocolate flavor. You can use Dutch-processed cocoa powder, but I don't recommend using natural cocoa powder, which tastes more acidic.
- Salt
- Espresso powder - Enhances the flavor of the chocolate, and I promise it doesn't actually add a coffee flavor. You can also use ground instant coffee.
- Dark cherries - You can find canned dark cherries in syrup in the canned fruit section of many grocery stores. Or substitute fresh cherries or frozen with a little water.
- Cornstarch - Thickens the cherry sauce so it doesn't add too much liquid to the batter.
Let's Bake Black Forest Brownies Together!
1. Whisk some syrup from the cherries with cornstarch.
3. Mix the cornstarch into the cherries. Boil for one minute, stirring constantly.
5. Melt the chocolate at 30-second intervals in the microwave.
7. Add the sugar, flour, cocoa powder, salt & espresso powder.
9. Spoon & swirl the cherry filling into the batter.
11. Cool fully, then slice.
13. Sift in the powdered sugar. Continue whipping until it thickens.
2. Boil the canned cherries & syrup with the sugar.
4. Line an baking pan with parchment paper so it hangs over the sides.
6. Whisk the melted chocolate, vegetable oil, eggs, and vanilla.
8. Spread the batter evenly into the prepared baking pan.
10. Bake until a toothpick comes out clean.
12. Whip the heavy cream & vanilla.
14. Top your brownies with whipped cream, shaved chocolate, and fresh cherries.
How to Get Perfect Brownie Slices
- Cool Completely: For bakery-worthy, clean edges on these Black Forest chocolate brownies, I wait until they cool completely (even though it's so tempting to dig in while they're hot & gooey!) If you slice brownies while they're still warm, they'll be crumbly and fall apart at the edges.
- Sharp, Hot Knife: Once I'm ready to slice my brownies, I run a sharp kitchen knife under hot water for about 15 seconds, then wipe it dry. I make one long slice, then repeat getting the knife hot and drying it for each slice.
Fun Variations to Try!
- Add a tablespoon of Kirsch (cherry brandy) to the cherry sauce for a more authentic Black Forest flavor.
- Top these Black Forest brownies with vanilla ice cream for brownies a la mode.
- Fold chocolate chips into the brownie batter for extra chocolate flavor.
- While it's not traditional to add nuts, my parents love nuts in their brownies, so you can fold chopped walnuts or hazelnuts into the batter.
Storing Tips
- Brownies: To store leftovers, I allow the brownies to cool completely then store them in an airtight container for up to 3 days.
- Cherry Sauce: Sometimes I make the cherry sauce ahead of time and store it in the fridge in an airtight container - it'll last for up to 3 days.
- Whipped Cream: You can make the whipped cream ahead of time and store it in the fridge for up to a day. If it becomes runny, I usually add a little more powdered sugar and whip it again to thicken it.
Black Forest Chocolate Brownies
Equipment
Ingredients
Brownies
- ½ cup semisweet chocolate chips, melted
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon espresso powder (or ground instant coffee)
Cherry Sauce
- 15 ounces dark cherries in syrup (one can)
- 1 Tablespoon cornstarch
- 2 Tablespoons granulated sugar
Whipped Cream
- 1½ cups heavy cream (also called heavy whipping cream)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (also called confectioners' sugar)
Toppings
- 1 bar chocolate
- fresh cherries (optional)
Instructions
Make the Cherry Sauce
- Measure 3 tablespoons of syrup from the canned cherries into a small bowl.
- Pour the rest of the can of cherries and syrup into a small saucepan along with the sugar. Bring to a boil on medium-high heat. Use the back of your spoon to smash the cherries against the bottom of the pan.
- Add the cornstarch to the small bowl of the reserved syrup, and whisk with a fork until it's smooth. Stir the cornstarch slurry into the boiling saucepan of cherries, and continue to boil for one minute, stirring constantly.
- Remove the saucepan from the heat and set aside to cool and thicken.
Make the Brownies
- Preheat the oven to 350°F. Line an 8-inch by 8-inch (8x8) baking pan with parchment paper so the edges hang over the sides.
- In a microwave-safe bowl, melt the 4 ounces of milk chocolate at 30 second intervals in the microwave. Stir after each interval until it's fully melted.
- In a large mixing bowl, whisk together the melted chocolate, vegetable oil, eggs, and vanilla.
- Add the sugar, flour, cocoa powder, salt, and espresso powder. Mix everything with a spoon just until there remains no visible dry ingredients.
- Spread the batter evenly into the greased baking pan.
- Spoon the cherry filling onto the brownie batter, then use a butter knife to swirl the cherry sauce into the batter.
- Bake for about 40 to 45 minutes, until a toothpick inserted into the brownie batter comes out clean. Note that a toothpick inserted into the cherry sauce won't come out clean.
- Let it cool in the pan fully to room temperature. Use the edges of the parchment paper to lift the brownie out of the pan, then slice.
Make the Whipped Cream
- In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the heavy cream and vanilla extract until it forms soft peaks.
- Sift in the powdered sugar, then beat on low until the powdered sugar is mixed in. Continue whisking the mixture until it thickens and forms stiff peaks.
- Slice the brownies & remove from the pan. Top the cooled brownies with whipped cream, shaved chocolate, and extra cherry sauce or fresh cherries.
Notes
- Check for Doneness: To tell if the brownies are done, a toothpick should come out mostly clean, with some crumbs sticking to it. You don't want a toothpick inserted into the center to come out totally clean, otherwise your brownies will be dry once they cool.
- Whipped Cream: Put your mixing bowl and beaters in the fridge for 30 minutes before whipping the heavy cream - this will help it whip better.
- Chocolate Curls: To get bakery-worthy, long chocolate curls, use a vegetable peeler to shave a bar or block of cold chocolate directly onto the whipped cream.
I'm eggcited to hear from you :)