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These Black Forest Brownies take the best, fudgy, chocolate brownies and swirl in some homemade cherry filling, then add a dollop of fresh whipped cream on top for an extra layer of decadence. They taste fancy but are super easy to whip up, and perfect for when you’re craving something rich and chocolatey with a fruity twist!
These black forest brownies are a delightful twist on the classic German dessert, black forest cake. Just like my black forest poke cake, these brownies have the signature flavors of black forest cake – deep chocolate, sweet cherries, and whipped cream, but this version is combined with the rich texture of homemade brownies!
This black forest brownie recipe starts with a scratch-made brownie base that’s incredibly fudgy thanks to the melted chocolate chips. The homemade cherry filling, made with frozen cherries and a touch of Kirsch, gets swirled throughout the batter, creating a beautiful marbling pattern that ensures cherry flavor in every bite. Don’t forget to top it all off with the stabilized whipped cream topping, which holds its shape beautifully and adds that classic black forest finish!
Nikki’s Recipe Rundown
- Taste: The rich chocolate brownies have bursts of sweet, tart cherry flavor and a creamy whipped topping for the perfect balance of flavors!
- Texture: The brownies are fudgy and dense, with pockets of jammy, fruity cherry sauce throughout!
- Ease: This brownie recipe’s steps are straightforward, making the process easy for bakers of any skill level!
- Pros: These brownies are impressive enough for special occasions but doable for home bakers and can be made ahead of time if needed.
- Considerations: There are several different components to prep here, and keep in mind that it is best to top with the whipped topping just before serving!
- Recipe Repeatability: Once you’ve made these brownies once, you’ll have the recipe down. Plus, they are versatile enough to make year-round, and they’re special enough for holidays and celebrations.
Ingredients Needed for Black Forest Brownies
Cherry Mixture
- Frozen Cherries: The easiest way to make a homemade cherry compote like this is using frozen, pitted cherries.
- Sugar: To add a bit of sweetness!
- Cornstarch: Cornstarch will help to thicken the mixture so it isn’t too watery going into the brownies!
- Kirsch: Kirsch adds an extra layer of flavor that is classic in black forest desserts.
- Water: To loosen up the mixture as needed.
Brownies
- Flour: All-purpose flour works great here.
- Cocoa Powder: Use a high quality cocoa powder for the best results.
- Salt: To balance out the flavors!
- Baking Soda: Baking soda helps to give the brownies a little lift in the oven.
- Unsalted Butter: Butter helps to add moisture and flavor!
- Semisweet Chocolate Chips: The absolute best brownie recipes use real chocolate as well as cocoa powder!
- Granulated Sugar: To make them nice and sweet.
- Eggs: Eggs add structure and help the brownies rise in the oven, too!
- Vanilla Extract: For added flavor.
Whipped Cream Topping
- Cream Cheese: Use brick-style cream cheese for the best texture. Make sure it is softened to room temperature!
- Heavy Cream: Heavy whipping cream is necessary to make this whipped topping!
- Powdered Sugar: Powdered sugar will thicken up the topping and make it sweet.
How To Make This Black Forest Brownies Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Cherry Filling
Combine the frozen cherries, sugar, cornstarch, Kirsch, and water in a medium-sized saucepan. Cook on medium heat until the cherries give off liquid. Reduce to low heat and continue to simmer until the cherries are soft and the mixture has thickened.
Remove the saucepan from the heat and mash the cherries with a wire masher (it’s okay to have some solid cherry pieces). Transfer the cherry mixture to a small bowl and place it in the refrigerator to cool while you make the brownie batter.
Step 2 | Make the Brownie Batter
Preheat the oven to 350° and line a 9 x 9“ baking pan with parchment paper long enough to hang over the sides for easy removal after baking.
In a large bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
In a large pot, melt the butter over medium heat. Once melted, add the chocolate chips and stir until melted.
Remove the pot from the heat source and whisk in the sugar. (The mixture will be thick and granular; this is normal).
Let the mixture cool for 5 minutes, then add the eggs and vanilla and whisk until smooth.
Fold the flour mixture into the chocolate mixture. Make sure the flour is well combined and free of clumps. Transfer the batter to the prepared baking pan.
Step 3 | Assemble & Bake
Dollop 1 1/2 cups of the cherry mixture onto the brownie batter and cut or swirl it through the batter using a knife.
Place the pan in the oven and bake for 45 minutes. Check the brownies after 20 minutes, and if the tops are getting too dark, place a sheet of aluminum foil over the pan for the remainder of the baking time. When done baking, remove the pan from the oven, let it cool on a wire rack for 10 minutes, and then place it in the refrigerator to chill for 1 hour.
Step 4 | Make Whipped Topping
In the bowl of a stand mixer with the whisk attachment, combine the cream cheese with 1/2 cup of heavy cream and mix on low to combine.
Slowly add the remaining heavy cream and the powdered sugar and beat on low speed for two minutes until smooth. Increase the speed to high and continue beating for one more minute until the mixture holds soft peaks.
Step 5 | Serve
Remove the chilled brownies from the pan (using the parchment paper handles for easy removal) and cut them into 12 equal squares.
Top each brownie with a dollop of the whipped cream and the reserved cherry mixture.
Serve and enjoy.
Recipe Tips for the Best Black Forest Brownies
- When adding the eggs to the chocolate mixture, make sure it has sufficiently cooled. You don’t want to add the eggs while the chocolate mixture is still hot, as they will ‘cook’ from the heat, and you’ll end up with chunks of egg throughout the batter.
- For extra indulgent black forest brownies, you can decorate the tops of the brownies with fresh cherries and chocolate shavings, as well!
Variations and Substitutions
- Kirsch: Kirsch is a clear brandy distilled with cherries; if you don’t want to add alcohol to this recipe, replace it with equal amounts of water!
- Cherries: You can use fresh, pitted cherries if you prefer. This would be especially good during cherry season! Slice them in half before adding them to the saucepan!
- Gluten-free: To make gluten-free black forest brownies, use a 1:1 gluten-free flour replacement! King Arthur Gluten Free Flour is always a good choice.
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Recipe FAQs
The toothpick test will not indicate if the brownies are done because the overall texture of the brownies will be quite wet due to the addition of the cherries. The best way to test whether the brownies are properly baked is for the edges of the brownie to start to pull away from the sides of the pan. The brownies should not be jiggly nor leave an indentation when gently pressed.
Black forest brownies are based on the famous black forest gateau or black forest cake. The black forest cake is a cherry chocolate cake that gets its name from the sour cherries that were originally grown in the Black Forest mountains in Germany! The cherry filling is traditionally made with Kirsch.
Storage
Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3-4 days.
Freeze: To freeze, place cooled and sliced brownies in a freezer-safe container for up to 2 months! To thaw, place in the fridge overnight and reheat just a little bit before serving.
What to Serve with Black Forest Brownies
I love to serve these black forest brownies with the whipped cream topping, a bit of the reserved cherry filling, and for extra decadence, some chocolate shavings and fresh cherries on top!
They would also go amazingly with a scoop of vanilla ice cream and some chocolate sauce!
Other Recipes to Try
- Black Bottom Cupcakes
- Easy Banana Pudding Cake
- Chocolate Cheesecake Brownie Trifle
- Cakey Brownies
- Italian Ricotta Cookies
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Black Forest Brownies Recipe
Equipment
- 9 X 9 Square Baking Pan
Ingredients
For the Cherry Mixture
- 12 ounce (340 g) package of frozen, pitted cherries, about 3 cups
- ⅓ cup (66 g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons Kirsch
- 2 tablespoons water
For the Brownies
- 1 cup (120 g) all-purpose flour
- 1 cup (84 g) unsweetened natural cocoa powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (2 sticks, 226 g) unsalted butter
- 1 cup (170 g) semisweet chocolate chips
- 2 cups (396 g) granulated sugar
- 4 large eggs
- 3 teaspoons vanilla extract
For the Whipped Cream Topping
- ¼ cup (57 g) cream cheese, softened
- 1 ¼ cups (284 g) heavy cream
- ½ cup (57 g) powdered sugar
Instructions
- Combine the frozen cherries, sugar, cornstarch, Kirsch, and water in a medium-sized saucepan. Cook on medium heat until the cherries give off liquid. Reduce to low heat and continue to simmer until the cherries are soft and the mixture has thickened.
- Remove the saucepan from the heat and mash the cherries with a wire masher (it’s okay to have some solid cherry pieces). Transfer the cherry mixture to a small bowl and place it in the refrigerator to cool while you make the brownie batter.
- Preheat the oven to 350° and line a 9 x 9“ baking pan with parchment paper long enough to hang over the sides for easy removal after baking.
- In a large bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
- In a large pot, melt the butter over medium heat. Once melted, add the chocolate chips and stir until melted.
- Remove the pot from the heat source and whisk in the sugar. (The mixture will be thick and granular; this is normal).
- Let the mixture cool for 5 minutes, then add the eggs and vanilla and whisk until smooth.
- Fold the flour mixture into the chocolate mixture. Make sure the flour is well combined and free of clumps. Transfer the batter to the prepared baking pan.
- Dollop 1 1/2 cups of the cherry mixture onto the brownie batter and cut or swirl it through the batter using a knife.
- Place the pan in the oven and bake for 45 minutes. Check the brownies after 20 minutes, and if the tops are getting too dark, place a sheet of aluminum foil over the pan for the remainder of the baking time. When done baking, remove the pan from the oven, let it cool on a wire rack for 10 minutes, and then place it in the refrigerator to chill for 1 hour.
- In the bowl of a stand mixer with the whisk attachment, combine the cream cheese with 1/2 cup of heavy cream and mix on low to combine. Slowly add the remaining heavy cream and the powdered sugar and beat on low speed for two minutes until smooth. Increase the speed to high and continue beating for one more minute until the mixture holds soft peaks.
- Remove the chilled brownies from the pan (using the parchment paper handles for easy removal) and cut them into 12 equal squares.
- Top each brownie with a dollop of the whipped cream and the reserved cherry mixture.
- Serve and enjoy.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Use brick-style cream cheese (room temperature) in this recipe for the best results.
- When adding the eggs to the chocolate mixture, make sure it has cooled. You don’t want to add the eggs while the chocolate mixture is still hot, as they will ‘cook’ from the heat, and you’ll end up with chunks of egg throughout the batter.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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