Dark chocolate chip brownies, cherries in Kirsch, fresh cherries, and even more chocolate on top. The BEST black forest brownies!
Black Forest!
One of the main requests I had recently is for something black forest themed! Ever since I posted my no-bake black forest cheesecake you guys have wanted more!
I will admit that to me personally anything black forest themed is a bit more Christmas than anything else.. but its really not. It’s just SO DELICIOUS.
As I said in my no-bake black forest cheesecake I was never really a fan of black forest themed treats in comparison to others, but now having made my fourth batch of these, the cheesecake itself several times, I am OBSESSED.
Brownies
I made these ever so slightly differently this time by using golden caster sugar and oh my days it was delicious. I much preferred the flavour, and I feel like it made it more fudgey.
Also, as I think a black forest gateau uses dark chocolate more than anything, I used dark chocolate chips in the brownie batter as well as the extra.
Cherries
Adding the cherries that had already been soaked in kirsch, some extra kirsch liquid, and then the fresh cherries gave it some moisture that made them even more fudgey! Honestly, they are SO DAMN GOOD.
I decided to also go a little bit further with these and give them a bit of a chocolate drizzle, and sprinkle on some chocolate curls as who doesn’t like more chocolate?!
Decoration
Honestly, it was worth it. Once the chocolate on top has set, you get the crunch of the chocolate, and then the gooey delicious perfect fudgey brownie underneath.
Chocolate
I obviously use the dark chocolate, but you can swap the chocolate chips that you fold through (Not the ones you melt for the batter) to milk chocolate, and the drizzle on top can also be milk chocolate, for these though I prefer dark!
The actual brownie batter won’t taste like dark chocolate itself if you’re worried though.. it just makes it perfect. The best way to counter the chocolateyness and make it delicious? Drizzle on some cream, or dollop some mascarpone on the side! Just like my triple chocolate brownies, they are HEAVENLY either way. I hope you love these as much as I do! Enjoy! x
Black Forest Brownies!
#wprm-recipe-rating-5 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-5 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-5-33); }#wprm-recipe-rating-5 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-5-50); }#wprm-recipe-rating-5 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-5-66); }linearGradient#wprm-recipe-rating-5-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-5-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-5-66 stop { stop-color: #343434; }
Print Pin Rate
Ingredients
Brownies
- 200 g unsalted butter
- 200 g dark chocolate
- 3 large eggs (or 4 medium)
- 275 g golden caster sugar
- 90 g plain flour
- 35 g cocoa powder
- 200-300 g cherries (de-stoned and halved)
- 350 g Opies black cherries in kirsch
- 200 g dark chocolate chips
Optional Topping
- 100 g dark chocolate
- Triple chocolate curls
Instructions
-
Preheat your oven to 180C/160C Fan and line a 9″ square baking tray with parchment paper.
-
Melt together the butter, and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
-
Using an electric whisk/stand mixer, whisk together the eggs & golden caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
-
You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
-
When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
-
Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
-
Drain the black cherries in kirsch from their jar, and keep the liquid. Fold through the cherries in kirsch, the fresh cherries, the chocolate chips, and 4tbsps of the Kirsch liquid from the jar.
-
Bake in the oven for 35-40 minutes! Once baked, leave to cool in the tin completely.
-
If you are decorating them, drizzle over the 100g of melted dark chocolate, and then sprinkle on some triple chocolate curls, and maybe even a dash of icing sugar! Enjoy!
Notes
- I use the Opies jar of cherries in kirsch, as well as fresh cherries. You can use all fresh cherries, or even more cherries in kirsch (but it might take longer as they contain more liquid! I wouldn’t advise adding much more of the kirsch liquid however.
- If you can’t source the cherries in kirsch, use 500-600g of fresh cherries in total, halve them and de stone them, and soak them in Kirsch over night instead. You can use milk or white chocolate chips in the middle instead if you wish, but for me Black Forest is dark chocolate all the way!
- Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!
- Depending on your ovens, or how you mixed the brownies up, some can take up to an hour to bake successfully. I’ve never fully understood why, but don’t give up if they’re not done after 40 minutes – cover with foil and continue to bake for longer. I poke a skewer through them and wait till its mostly clean, and the mixture doesn’t wobble in the tin.
- These will last in an airtight container for 1-2 weeks!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
