Black Forest Brownies Recipe
Introduction
Black Forest Brownies are a decadent twist on the classic chocolate treat, combining rich dark chocolate with juicy kirsch-soaked cherries. This indulgent dessert is perfect for anyone who loves the flavors of Black Forest cake but wants something more fudgy and brownie-like.
Ingredients
- 200-300 g cherries (de-stoned and halved)
- 100 ml kirsch (or other cherry liqueur)
- 200 g unsalted butter
- 200 g dark chocolate
- 4 medium eggs (or 3 large)
- 275 g caster sugar (or light brown soft sugar)
- 100 g plain flour
- 50 g cocoa powder
- 200 g dark chocolate chips
- 100 g dark chocolate (for drizzling)
- Triple chocolate curls (for decoration)
Instructions
- Step 1: De-stone and halve the cherries, then place them in a bowl.
- Step 2: Pour the kirsch over the cherries and let them soak. For best results, leave this overnight.
- Step 3: Preheat your oven to 180ºC (160ºC fan) and line a 9-inch square baking tray with parchment paper.
- Step 4: Melt the butter and dark chocolate together in a heatproof bowl over a pan of boiling water or microwave for 1-2 minutes until smooth. Set aside to cool to room temperature.
- Step 5: In a separate bowl, whisk the eggs and sugar for a few minutes until pale, mousse-like, and doubled in volume.
- Step 6: Gently fold the cooled chocolate mixture into the whisked eggs.
- Step 7: Add the cocoa powder and plain flour on top of the mixture, then fold everything together carefully.
- Step 8: Pour in the kirsch-soaked cherries along with their liquid and the dark chocolate chips, folding until combined.
- Step 9: Bake for 25-30 minutes or until the center has a slight wobble. Avoid using a skewer to test doneness as this can affect the brownie texture.
- Step 10: Remove the brownies from the oven and let them cool completely in the tin.
- Step 11: Melt the 100 g of dark chocolate, drizzle it over the cooled brownies, then sprinkle with triple chocolate curls. Chill in the fridge for at least 2-3 hours to set fully before serving.
Tips & Variations
- For a non-alcoholic version, soak the cherries in cherry juice or syrup instead of kirsch.
- Use fresh or frozen cherries depending on availability—just make sure to drain any excess liquid.
- Adding a pinch of espresso powder to the chocolate mix can deepen the chocolate flavor.
- Try using milk or white chocolate curls for a different decorative touch.
Storage
Store the brownies in an airtight container in the refrigerator for up to 5 days. For best texture, bring them to room temperature before serving. They also freeze well; thaw overnight in the fridge and then return to room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of liqueur instead of kirsch?
Yes, you can substitute kirsch with other cherry-flavored or fruit liqueurs like maraschino or brandy for a similar effect.
Why shouldn’t I use a skewer to test if the brownies are done?
Brownies are best when fudgy and slightly underbaked in the center. A skewer can make them appear undercooked because it often comes out wet from melted chocolate, so it’s better to check for a slight wobble in the middle instead.
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Black Forest Brownies Recipe
- Total Time: Overnight soaking plus 40-45 minutes active (prep and cook)
- Yield: 16 brownies (9-inch square pan) 1x
Description
Delight in these luscious Black Forest Brownies combining rich dark chocolate with kirsch-soaked cherries for a moist, decadent treat topped with triple chocolate curls. Perfectly fudgy with a hint of cherry liqueur, these brownies offer an indulgent twist on a classic dessert.
Ingredients
Scale
Cherries and Soaking Liquid
- 200–300 g cherries (de-stoned and halved)
- 100 ml kirsch (or other cherry liqueur)
Brownie Batter
- 200 g unsalted butter
- 200 g dark chocolate
- 4 medium eggs (or 3 large)
- 275 g caster sugar (or light brown soft sugar)
- 100 g plain flour
- 50 g cocoa powder
- 200 g dark chocolate chips
Topping
- 100 g dark chocolate (for drizzling)
- Triple chocolate curls
Instructions
- Prepare Cherries: De-stone and halve the cherries, placing them into a bowl. Pour over the kirsch liqueur and allow the cherries to soak in the liquid, ideally leaving them overnight for maximum flavor infusion.
- Preheat Oven: Set your oven to 180ºC (160ºC fan) and line a 9-inch square baking tray with parchment paper to prevent sticking and help with easy removal.
- Melt Chocolate and Butter: In a heatproof bowl, melt together the unsalted butter and dark chocolate either over a pan of simmering water or in the microwave for 1-2 minutes, stirring until smooth. Allow to cool to room temperature before use.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs and caster sugar vigorously for a few minutes until the mixture becomes pale, mousse-like, and approximately doubles in volume, incorporating air for a lighter texture.
- Combine Chocolate Mixture: Gently fold the cooled chocolate and butter mixture into the whisked eggs and sugar, ensuring it is well incorporated without deflating the airiness.
- Add Dry Ingredients: Sift the cocoa powder and plain flour over the chocolate mixture, then carefully fold them in until the batter is uniform but not overmixed.
- Fold in Cherries and Chips: Drain the cherries from excess kirsch liquid and fold them into the batter along with the dark chocolate chips, distributing them evenly throughout.
- Bake the Brownies: Pour the batter into the prepared baking tray, smoothing the surface slightly. Bake in the preheated oven for 25-30 minutes, or until the center has a slight wobble. Avoid testing with a skewer as it’s not effective for brownies.
- Cool in Pan: Remove the brownies from the oven and allow them to cool completely in the baking tin to firm up and develop flavor.
- Decorate and Set: Melt the remaining 100 g of dark chocolate and drizzle it over the cooled brownies. Sprinkle triple chocolate curls on top. Place the brownies in the fridge for at least 2-3 hours to fully set before slicing and serving.
Notes
- Soaking cherries overnight enhances their flavor and ensures they infuse the brownies with a rich cherry taste.
- Do not overbake—brownies with a slight wobble in the center will be fudgy and moist once cooled.
- Using a good quality dark chocolate will greatly improve the depth of flavor.
- Triple chocolate curls can usually be found in specialty baking stores or can be substituted with chocolate shavings.
- Store leftover brownies in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 15 minutes plus overnight soaking
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Black Forest Brownies, cherry brownies, chocolate cherry dessert, fudgy brownies, kirsch brownies
