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image of a black forest brownie that's been topped with whipped cream and a cherry topping
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5 from 144 ratings

Black Forest Brownies

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!
Prep Time15 minutes
Cook Time35 minutes
Additional Time1 hour
Total Time1 hour 50 minutes
Course: Brownies & Bars
Cuisine: American
Servings: 16
Calories: 370kcal
Author: Chelsey White

Ingredients

Cherry Topping

  • 1 1/2 cups pitted, fresh or frozen cherries - if you use frozen, no need to thaw 250g
  • 1/2 cup granulated sugar 100g
  • 2 Tbsp Kirsch Liquor - optional 30g
  • 2 Tbsp water, room temperature 30g
  • 1 Tbsp cornstarch 8g

Chocolate Brownies

  • 3 large eggs, room temperature 170g
  • 3/4 cup granulated sugar 150g
  • 3/4 cup packed light brown sugar 150g
  • 3/4 cup unsalted butter, melted and cooled 170g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 3/4 cup all-purpose flour 94g
  • 1/2 cup dark or Dutch-processed cocoa powder 50g
  • 1 tsp fine salt 6g
  • 1/4 tsp baking powder
  • 1 cup dark chocolate chips - optional 180g

Stabilized Whipped Cream

  • 1/2 cup (4 oz) full-fat cream cheese, cold 113g
  • 1/2 cup powdered sugar 65g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1 1/4 cups heavy whipping cream, cold 300g

Equipment Needed

Instructions

Cherry Topping

  • Make the cherry topping first so that it has time to cool and thicken before we top the brownies with it.
  • Add 1 1/2 cups of pitted, fresh or frozen cherries, 1/2 cup of sugar, and 2 Tbsp 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 (will take a bit longer with frozen cherries).
  • Once it reaches a gentle simmer, reduce the heat to medium-low. Stir together 2 Tbsp of water and 1 Tbsp cornstarch 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 potato 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.

Fudgey Brownies

  • Next, make the brownies! Preheat oven to 350°F/175°C and line an 8 x 8-inch baking pan with a parchment paper sling (a long strip of parchment paper that is long enough to go all the way up 2 sides of the pan). Set aside.
  • Place 3 large eggs, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar in a large bowl and mix on high for 1 minute with a hand or stand mixer. The mixture should get lighter in color and look creamy.
  • Mix in 3/4 cup of melted and cooled butter and 2 tsp of vanilla on a medium speed until combined.
  • Add 3/4 cup all-purpose flour, 1/2 cup dark cocoa powder, 1 tsp salt, and 1/4 tsp baking powder into the egg mixture. Fold the dry ingredients into the wet ingredients with a rubber spatula. If desired, mix in 1 cup of dark chocolate chips.
  • Pour batter into the prepared pan and carefully spread it into an even layer. Bake for 35-40 minutes or until a toothpick comes out mostly clean. In my oven, the sweet spot is 37 minutes, but every oven bakes a bit differently!
  • Remove from the oven and cool fully before topping. Pop the pan into the freezer for 30 minutes to accelerate the process. Let the brownies cool fully in the pan before removing them.

Stabilized 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 1/2 cup (4 oz.) of cold cream cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.
  • Pour in 1/2 cup of 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 1 tsp of vanilla extract, then turn the mixer to a medium-high speed and gradually pour in 1 1/4 cups of 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 of mixing in the heavy cream). 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.

Topping These Black Forest Brownies

  • Once the brownies are completely cooled, remove them from the pan. Top with an even layer of whipped cream, 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. Then garnish with some fresh cherries and dark chocolate shavings. Use a sharp knife to cut the brownies into 16 squares and enjoy!

Video

Notes

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.
 

Doubling this Recipe

If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.
Bake a double batch in a 9x13-inch pan at 350 F for 40-50 minutes. They will be slightly thicker but just as delicious!
 

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.
  • Be sure your ingredients are at room temperature. It helps them mix together better.
  • Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
  • Really whip up your eggs and sugar before adding the other ingredients to get crispy tops on your brownies.
  • Chill your brownies before cutting into them! It will make them much easier to cut.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip 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.

Nutrition

Serving: 1 | Calories: 370kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 181mg | Fiber: 2g | Sugar: 34g