These black forest brownies are fudgy, decadent, and taste just like a black forest cake! They have the perfect balance of rich chocolate, fluffy whipped cream, and juicy cherries.

How to Make These Black Forest Brownies

To make sure these brownies turn out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

Step 1: Make the Cherry Topping

Make the cherry topping first so that it has time to cool and thicken before we top the brownies with it.

Add the pitted cherries, sugar, and Kirsch Liquor into a medium saucepan. Heat the mixture over medium-high heat until it begins to simmer, stirring constantly.

This usually takes me about 3 minutes, but it will take a bit longer if you use frozen cherries.

Once it reaches a gentle simmer, reduce the heat to medium-low. Stir the water and cornstarch together in a small bowl until the cornstarch is fully dissolved.

Pour this into the cherry mixture and cook for 3 more minutes until it thickens, stirring frequently.

While the mixture cooks, use a berry masher or large fork to mash up the cherries a bit.

At this point, the sauce should be thick enough that you can drag your finger through the sauce on the back of the spoon and it will keep its shape.

Remove the pan from heat and pour it into a separate bowl. Place the bowl in the fridge to help it cool more quickly.

If you make the cherry sauce in advance, it can be stored in the fridge in an airtight container for up to a week.

Step 2: Preheat the Oven & Prep the Pan

Next, preheat the oven to 350°F / 175°C and line and grease an 8 x 8-inch square pan with parchment paper. Set aside.

You can also use a 9×9-inch pan, but the brownies will be a bit thinner, and the bake time will be a bit shorter.

Step 3: Make the Brownie Batter

Then it’s time to make the brownie batter! Place the eggs, granulated sugar, and brown sugar in a large bowl and mix on high for 1 minute with a hand mixer or stand mixer.

The mixture should get lighter in color and look creamy. Whipping up the sugar and eggs will help give these brownies a crinkly, shiny top.

Add the melted butter and vanilla extract to the egg mixture. Mix on a medium speed until the ingredients are combined.

Then add the all-purpose flour, cocoa powder, fine salt, and baking powder and mix on a low speed until just combined.

Scrape the sides and bottom of the bowl with a rubber spatula to make sure all the ingredients are properly mixed together.

If desired, fold in the chocolate chips with a rubber spatula until they’re evenly distributed.

Step 4: Bake and Cool the Brownies

Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the middle of the brownies comes out with a few moist crumbs.

In my oven, the sweet spot is 37 minutes, but every oven bakes a bit differently!

Step 5: Make the Whipped Cream

While the brownies are cooling, make the stabilized whipped cream. If possible, chill the mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.

Place the cold cream cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.

Pour in the powdered sugar and mix on low at first to avoid powdered sugar clouds/explosions.

Increase the speed to medium-high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.

Add in the vanilla extract, then turn the mixer to a medium-high speed and gradually pour in the cold heavy cream.

I like to do this in 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.

Watch the mixture closely once the heavy cream is fully mixed in.

It should thicken and take shape shortly after this (mine usually does within about 30 seconds once all the heavy cream is mixed in).

Once you see the whipped cream start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then put it out and flip it upside down.

The whipped cream should keep its shape and form a nice peak. If it doesn’t, continue to mix the frosting on a medium-high speed for 30-second intervals until it does.

Step 6: Top and Cut These Black Forest Brownies

Once the brownies are completely cooled, remove them from the pan. Top them with an even layer of whipped cream.

Next, taste the cherry filling before you spoon it on top of the whipped cream. If you want a stronger Kirsch flavor, mix an additional 1-2 tablespoons of Kirsch liquor into the filling.

Then add spoonfuls of the cherry topping over the whipped cream.

Swirl the cherry topping into the whipped cream to give it a marbled look.

Garnish the brownies with some fresh cherries and dark chocolate shavings. Then use a sharp knife to cut the brownies into 16 squares and enjoy!

Substitutions & Swaps in These Black Forest Cherry Brownies

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that can be made in this recipe.

• Brown Sugar – The mix of granulated and light brown sugar gives these brownies a crispy top and a wonderful flavor. You can use light or dark brown sugar.
• Unsalted Butter – You can use salted butter if you don’t have unsalted butter on hand, just be sure to omit the salt in this recipe.
• Vanilla Extract – The vanilla extract adds an extra little oomph of flavor and helps enhance the chocolate in these brownies, but it can be omitted if needed.
• All-Purpose Flour – You can use a gluten-free flour blend in place of the all-purpose flour in this recipe. Just be sure to use a good baking blend like King Arthur’s GF flour.
• Dark Cocoa Powder – I like to use Dutch-processed or dark-baking cocoa in this recipe. However, natural, unsweetened baking cocoa can also be used.
• Pitted Cherries – This recipe can be made with fresh or frozen cherries! I recommend using fresh if they’re in season, and frozen if they’re not.
• Heavy Cream – Heavy whipping cream or light whipping cream will both work to make the whipped cream in this recipe. I find heavy whipping cream works best, so I recommend using that if possible!

Doubling This Brownie Recipe

If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.

I recommend baking a double batch in a 9 x 13-inch pan to help them bake through properly. Bake the brownies at 350 F / 175 C for 40-50 minutes.

Making These Black Forest Brownies in Advance

These black forest brownies keep at room temperature for up to 6 hours or can be stored in an airtight container overnight. Store them in an airtight container to keep them fresh.

The cherry filling can be made up to a week in advance and stored in an airtight container in the fridge.

You can also freeze these brownies for up to two months! Freeze them uncut on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you’re ready to eat the brownies place them in the fridge overnight, then unwrap and enjoy the following day. Wait to add the whipped cream and cherry topping until you’re ready to serve them.

How to Make the Best Black Forest Brownies

• Taste the cherry filling before you spoon it onto the brownies. If you want a stronger Kirsch flavor, mix an additional 1-2 tablespoons of Kirsch liquor into the filling.
• Make sure you properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Bake these brownies in a metal pan, not a glass pan, if possible. Glass gets hotter than metal pans. If you must bake these in a glass pan, bake them at 325 F.
• Chill these brownies before cutting into them. It makes them so much easier to cut.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
• If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 350 F for 40-50 minutes.

Let Me Know What You Think!

If you try this recipe for black forest brownies, I’d love to hear what you think of it! Please leave a rating and let me know your thoughts by sharing a comment below.

And don’t forget to tag me @chelsweets if you share on social media so that I can see your delicious creations!

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