This brownie recipe is an indulgent combination of chocolate, almond, and cherries. These Black Forest Brownies are rich, chocolaty, and slightly tart from the cherries.
I pulled this recipe from the archives of my previous blog. It is cherry season after all. It’s based upon the infamous and classic Black Forest Cake, but adapted to brownie form. These Black Forest Brownies look great and taste even better! Sometimes there is nothing more satisfying than a rich, chocolaty brownie, especially when you are really in need of chocolate.
Where did the Black Forest Cake originate?
It is believed that the cake originated in the Black Forest Region of Germany, a region known for its sour cherries. The inventor of the Black Forest cake is said to be a pastry chef by the name of Josef Keller. This infamous cake marries chocolate, cream, cherries, and Kirsch (a spirit made from cherries).
While this recipe does not include Kirsch, these decadent Black Forest Brownies are modeled after the chocolate and sour cherry combination.
What is in these Black Forest Brownies?
This recipe has two components: the brownies and the cherry topping. This recipe is small batch, made in an 8-inch square baking pan.
In the Brownies:
- Semi-Sweet Chocolate – chopped
- Unsalted Butter – cut into pieces
- Large Eggs – room temperature
- Granulated Sugar
- All-Purpose Flour
- Cocoa Powder
- Baking Powder
- Pure Vanilla Extract
In the Cherry Topping:
- Sour Cherry Preserves
- Frozen Cherries – pits removed
- Almond Extract – A little goes a long way
Black Forest Brownies Tips and Substitutions:
These brownies are topped with a sticky sweet cherry sauce. Can you add Kirsch to this recipe? You can certainly add Kirsch, the clear cherry brandy used in the classic Black Forest recipe, to the cherry topping, but my version uses only almond extract.
This recipe calls for frozen cherries. Can you use fresh cherries instead? You can also use fresh cherries as well; however keep in mind this will affect the consistency when using this recipe, so you may have to adjust the quantity of cornstarch.
Can these Black Forest Brownies be frozen? The brownies themselves without the cherry topping can be frozen. The cherry topping, however, will not freeze well. So, you can make the brownie in advance and freeze them. Upon service, make the cherry topping and pour over the thawed brownies.
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These Black Forest Brownies would pair lovely with a glass of red wine and a good book. Is that the perfect way to end your day? I think so. Comment below if you have made them and let me know what you think!
Black Forest Brownies
For the Brownies
- 2 cups semi-sweet chocolate chopped
- ½ cup unsalted butter cut into pieces
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp pure vanilla extract
For the Cherry Topping
- ½ cup sour cherry preserves
- 1 cup frozen cherries pits removed
- 2 tsp cornstarch
- ¼ tsp almond extract
- slivered almonds for garnish, if desired
For the Brownies
- Preheat oven to 350° F. Spray and parchment an 8-in square baking dish and set aside.
- Melt the chocolate and butter together over a double-boiler, stirring frequently. Set aside and allow to cool slightly.
- In a mixer bowl fitted with the paddle attachment, beat eggs and sugar until pale yellow and frothy. Carefully pour chocolate mixture into egg mixture, beating until fully combined. Mix in vanilla extract. In a medium bowl, whisk together dry ingredients. Fold dry into wet, in three increments.
- Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
For the Cherry Topping
- Place all of the ingredients into a small saucepan. Heat ingredients over medium heat, stirring frequently, until thickened and syrupy. Allow to cool slightly.
- Poke holes with a knife or toothpick into the cooled, but slightly warm brownies. Pour cherry syrup over the brownies and spread as needed.
- Store brownies in an airtight container in the refrigerator for up to 1 week.
- You can melt together chocolate and butter in microwave safe dish, but keep a mindful eye not to overheat or burn the chocolate.
- Make sure your baking powder and cornstarch are fresh.