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Close up of Black Forest Brownies on a wooden table.
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Black Forest Brownies

Rich, fudgy Black Forest Brownies loaded with cherries, topped with stabilized whipped cream and sweet cherry topping. An easy twist on the classic dessert, ready in about an hour! Perfect for chocolate cherry lovers.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Keyword: Black Forest Brownies
Calories: 489kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1brownie | Calories: 489kcal