Black Forest Brownies
If you love black forest cake - then try these black forest brownies. Extra fudgy brownie topped with sweetened whipped cream & fresh cherries. They're the perfect way to celebrate cherry season.
Prep Time 20 minutes
Cook Time 22 minutes
cooling 30 minutes
Total Time 45 minutes
Servings 9 brownies
- 1/2 cup unsalted butter
- 5 oz dark chocolate , chopped
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 20 cherries , pitted & sliced
- 1/4 cup chocolate chips , melted
Preheat the oven to 350F degrees. Line an 8x8 inch square pan with aluminium foil and lightly grease, or line with parchment.
In a large heatproof bowl, melt together the butter and chocolate either in the microwave in short 30-second bursts on medium power. Or in a double boiler on the stovetop.
Once melted, whisk in the sugar. Then whisk in the eggs and vanilla extract.
Gently fold in the flour, cocoa powder and salt using a rubber spatula or wooden spoon.
Pour the batter into the prepared pan and bake for 22-25 minutes or until the top looks set and the middle of the brownies doesn't wobble when you give the pan a gentle nudge.
Remove from the oven and cool completely in the tin.
In a large bowl beat the whipping cream and powdered sugar until stiff peaks form.
Spread over the cooled brownies, then top with the chopped cherries.
Melt the chocolate in the microwave in short 30 second bursts, stirring between each.
Drizzle the chocolate overtop of the brownies.
Cut into squares and serve.
*Store the brownies in the fridge in an airtight container.
**If you need to make these brownies in advanced, I recommend making the brownies the day before and storing in an airtight container at room temperature. Beat the whipped cream and store in an airtight container in the fridge. Then spread the whipped cream on top of the brownies and top with cherries & a drizzle of chocolate before serving.