If you love the classic combination of chocolate and cherries, you are going to love these Black Forest Brownies! They start with rich, fudgy cherry brownies, then get topped with a layer of fluffy stabilized whipped cream and a sweet cherry topping. They have all the flavors of the classic dessert in an easy-to-make brownie form! I love how special these look, but they are actually really simple to put together. If you love Black Forest desserts as much as I do, be sure to check out my Black Forest Bundt Cake and Black Forest Cheesecake, too!
Ingredients & Substitutions
- Cherries: Fresh or frozen pitted cherries work in both the brownie batter and the cherry topping. If using frozen cherries, there is no need to thaw them first. Sweet cherries work best, but tart cherries can also be used for a more classic Black Forest flavor.
- Chocolate Chips: Semi-sweet chocolate chips are used in the brownies for rich chocolate flavor and texture. You can substitute dark chocolate chips if you prefer a deeper chocolate flavor.
- Cocoa Powder: Dutch-processed cocoa powder gives these brownies a smooth, rich chocolate taste and deep color. I recommend using it for the best Black Forest-inspired flavor.
- Sugars: A combination of granulated sugar and light brown sugar gives the brownies sweetness while keeping them moist and fudgy. You can substitute dark brown sugar for the light brown sugar if needed.
- Stabilized Whipped Cream: The whipped cream topping is made with cream cheese, heavy cream, sugar, vanilla, and salt. The cream cheese helps keep the whipped cream stable so it holds its shape on top of the brownies.
- Vegetable Oil: Oil keeps these brownies extra moist and fudgy. You can substitute another neutral-flavored oil, such as canola oil.
Tips for the Best Black Forest Brownies
- Use room temperature ingredients: Let the eggs and cream cheese come to room temperature before starting. This helps everything mix smoothly and creates the best texture.
- Do not overbake the brownies: The brownies should be fudgy and rich, so bake just until a toothpick comes out with a few moist crumbs. Overbaking will make them dry.
- Cool the brownies completely: This is important! The whipped cream topping can melt or slide if the brownies are still warm.
- Chop the cherries evenly: Cutting the cherries into smaller pieces helps distribute the cherry flavor throughout the brownies and makes each bite easier to enjoy.
- Add the toppings before serving: For the prettiest presentation, add the stabilized whipped cream and cherry topping after the brownies have cooled. This also helps the layers stay neat.
FAQs
What are Black Forest Brownies?
Black Forest Brownies are inspired by the classic Black Forest cake, which combines chocolate, cherries, and whipped cream. These brownies have the same delicious flavors but are made easier with a fudgy brownie base, cherry topping, and stabilized whipped cream.
Can I use frozen cherries for Black Forest Brownies?
Yes! Frozen cherries work great in this recipe. You can use them in both the brownies and the cherry topping without thawing them first. Just be sure they are pitted before using.
Can I make Black Forest Brownies in a different-sized pan?
Yes! You can make these brownies in a 9×13-inch baking dish if you prefer thinner brownies. Start checking them a little earlier since they will bake faster in a larger pan. For thicker brownies, you can use a smaller pan, but the baking time will need to increase. Keep an eye on them and bake until a toothpick comes out with a few moist crumbs.
Can I make Black Forest Brownies ahead of time?
Yes. You can make the brownie base a day ahead and add the whipped cream and cherry topping before serving. If you assemble them completely ahead of time, store them covered in the refrigerator until ready to serve.
How do I keep the whipped cream from sliding off the brownies?
The stabilized whipped cream helps it hold its shape better than regular whipped cream. Make sure the brownies are completely cooled before adding the topping, and keep the finished brownies chilled until ready to serve.
Can I freeze Black Forest Brownies?
Yes, but for the best texture, I recommend freezing the brownies without the whipped cream and cherry topping. Add the toppings after thawing for the best results.
How to Store Black Forest Brownies
Because of the whipped cream topping, store assembled Black Forest Brownies covered in the refrigerator. They are best enjoyed within 2 to 3 days.
For longer storage, freeze the brownies without the whipped cream and cherry topping. Once the brownie base has cooled completely, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 3 months. When ready to serve, thaw the brownies in the refrigerator or at room temperature, then add the stabilized whipped cream and cherry topping before serving.
Black Forest Brownies
Ingredients
Cherry Topping
- 1 ½ cups (250 g) pitted fresh or frozen cherries, (no need to thaw if frozen)
- ½ cup (100 g) granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
Cherry Brownies
- 1 ¼ cups (227.5 g) semi-sweet chocolate chips, divided
- ¾ cup (163.5 g) vegetable oil
- 1 cup (200 g) granulated sugar
- ⅔ cup (133 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (118 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
- 1 ½ cups (250 g) pitted fresh or frozen cherries, roughly chopped
Stabilized Whipped Cream
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream, cold
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Cherry Topping
- Make the cherry topping first so it has time to cool.
- Add cherries and sugar to a medium saucepan over medium heat. Cook until the cherries begin to release their juices and the mixture starts to simmer.
- In a small bowl, whisk together the water and cornstarch. Stir into the cherries and continue cooking for 2 to 3 minutes, or until thickened. Lightly mash some of the cherries with a fork for a thicker, jam-like topping.
- Remove from heat and let cool completely. (You can refrigerate it to speed up the process.)
Cherry Brownies
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt ½ cup of the chocolate chips with the vegetable oil in 15-second increments, stirring between each, until smooth. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar, brown sugar, eggs, and vanilla. Beat on high speed for 5 to 6 minutes, until light and fluffy.
- With the mixer on low, slowly add the melted chocolate mixture and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Add to the chocolate mixture and mix until just combined.
- Fold in the remaining ¾ cup chocolate chips and chopped cherries.
- Spread the batter evenly into the prepared pan. Bake for 32 to 38 minutes, or until a toothpick inserted comes out with a few moist crumbs. Be careful not to overbake.
- Let the brownies cool completely in the pan.
Stabilized Whipped Cream
- Chill a mixing bowl and whisk attachment in the freezer for 10 to 15 minutes.
- Beat the cream cheese and sugar until smooth.
- Add the cold heavy cream and mix on medium speed until stiff peaks form. Add vanilla and salt and mix just until combined.
Assembly
- Once the brownies are completely cooled, spread the stabilized whipped cream evenly over the top.
- Spoon the cherry topping over the whipped cream. Garnish with fresh cherries and chocolate shavings, if desired.
- Cut into 16 squares and serve.
Did you make this recipe?
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