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These fudgy Black Forest Brownies bring together the classic flavors of rich chocolate and tart cherries in a quick and simple way. Perfect for satisfying that chocolate-cherry craving without the fuss of layer cakes or elaborate frosting, they bake in just 30 minutes and come together in one bowl. If you love the nostalgic taste of Black Forest cake but want a speedy treat, these brownies are exactly what you need.
Ingredients
- All-purpose flour: 1 cup (spooned and leveled) to keep the brownies tender and avoid heaviness
- Granulated sugar: 1 cup to provide just enough sweetness without overshadowing the cherries. Brown sugar works for a deeper flavor variation
- Unsweetened cocoa powder: 3/4 cup (sifted) for smooth, bitter-sweet chocolate flavor. Dutch-process cocoa is ideal here
- Salt: 1/2 teaspoon to enhance the chocolate and balance sweetness
- Baking powder: 1/2 teaspoon for a slight lift keeping brownies fudgy instead of cakey
- Eggs: 2 large eggs at room temperature to help the batter come together smoothly and maintain moisture
- Unsalted butter: 1/2 cup, melted and slightly cooled to blend perfectly without cooking the eggs
- Pure vanilla extract: 1 teaspoon for fragrant warmth. Avoid artificial vanilla for best results
- Cherries: 1 cup canned cherries, drained and thoroughly patted dry or fresh pitted cherries roughly chopped for juicy bursts
- Dark chocolate chips: 1/2 cup to add melty pockets of chocolate within the fudgy base
Step-by-Step Instructions
- Prep the Batter:
- Whisk the dry ingredients together thoroughly in a large bowl — flour, sugar, sifted cocoa powder, salt, and baking powder. Make sure there are no cocoa lumps to avoid bitter bites. Make a well in the center and add the room-temperature eggs, melted butter (cooled slightly), and vanilla extract. Stir gently with a wooden spoon until the batter just comes together. A few small lumps are fine. Overmixing will toughen the brownies.
- Fold in Cherries and Chocolate:
- Prepare your cherries by drying them well if canned or roughly chopping fresh ones. Toss them with a teaspoon of flour to prevent sinking. Gently fold the cherries and chocolate chips into the batter with a light hand so they remain evenly distributed and create lovely pockets throughout the brownies.
- Bake and Cool:
- Pour the batter into your prepared 9x9-inch pan lined with parchment paper or greased for easy removal. Smooth the top. Bake in the center of a preheated 350°F oven for 25 minutes. Check doneness with a toothpick — you want moist crumbs, not wet batter. Add extra minutes carefully if needed. Cool in the pan on a wire rack for at least 30 minutes before cutting. Use the parchment paper overhang to lift the brownies out easily. You now have a tray of chocolate and cherry magic ready to enjoy. Try not to eat them all at once!
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Storage Tips
Store brownies in an airtight container with parchment paper between layers at room temperature for up to two days. A slice of bread keeps them soft by absorbing excess moisture. Freeze individual squares wrapped tightly in plastic wrap then bagged for up to a month. Thaw at room temperature or warm briefly in the microwave. Avoid refrigeration as it makes brownies hard and dry.
Ingredient Substitutions
For gluten-free baking, a 1 to 1 blend with xanthan gum works well keeping texture intact. Use flaxseed "eggs" and coconut oil instead of butter for a vegan option. If cherries are hard to find, swirl cherry jam or substitute raspberries for a different fruity twist. No cocoa powder on hand? Melted dark chocolate combined with less butter makes a rich alternative.
Serving Suggestions
Top with whipped cream faintly flavored with cherry juice or a scoop of vanilla ice cream for luxe dessert vibes. Powdered sugar dusted lightly gives a pretty finish with minimal effort. Fresh cherries on top add a seasonal wow factor. These brownies also pair beautifully with strong coffee, perfect for a cozy afternoon treat.
Pro Tips
Toss cherries in flour before folding in to prevent sinking. Do not skip drying canned cherries thoroughly for the best texture. Remove brownies from oven at 25 minutes to keep fudgy and moist. These brownies hit the nostalgic note of Black Forest cake with none of the fuss, just pure deliciousness you can whip up any day of the week.
Common Recipe Questions
- → Can I use frozen cherries instead of canned or fresh?
Yes, thaw frozen cherries completely and pat them dry thoroughly to prevent excess moisture from affecting the batter's texture.
- → Why do my cherries sink to the bottom of the brownies?
Tossing the drained cherries in a small amount of flour before folding them in helps them stay suspended throughout the batter.
- → How do I achieve the perfect fudgy texture?
Mix the batter just until combined, avoid overbaking by checking at 25 minutes, and let brownies cool fully before cutting for best fudginess.
- → Can I make a larger batch?
Yes, use a 9×13-inch pan and increase bake time by 5-10 minutes, checking doneness with a toothpick test.
- → Are there egg alternatives that work well?
Flax eggs (ground flaxseed mixed with water) work as a substitute, though brownies will be slightly denser.