Black Forest Chocolate Brownies
These Black Forest brownies are super fudgy and delicious! A homemade cherry sauce is swirled on top of the brownie batter, adding a fruity tart flavor to the rich chocolate. And for a classic Black Forest cake look and taste, top your brownies with whipped cream and shaved chocolate!
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.
Nutrition
Serving: 1 brownieCalories: 529kcalCarbohydrates: 57gProtein: 6gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 100mgSodium: 167mgPotassium: 229mgFiber: 3gSugar: 33gVitamin A: 1011IUVitamin C: 1mgCalcium: 52mgIron: 3mg
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