Black Forest Brownies Recipe

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.

Black Forest Brownies Recipe

Equipment

Ingredients

For the Cherry Mixture

For the Brownies

For the Whipped Cream Topping

Instructions

Notes

Nutrition