Black Forest Brownies
Serves 16
15 mins prep
45 mins cook
60 mins chilling time
120 mins total
The perfect cross between rich, fudgy brownies, and a classic Schwarzwälder Kirschtorte, these black forest brownies are a fun twist on the classics!
Brownies
Topping
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Brownies
Preheat the oven to 350 F and place a rack in the center of the oven.
Line a 9" x 9" metal baking pan with parchment paper.
Pit and slice the fresh cherries in half.
Place the dried cherries in a microwave bowl and cover with water.
Microwave for 1 minute, then cover with a lid or foil and set aside.
In a separate large, microwave safe bowl, melt the butter in 10-15 second increments.
Pour the granulated sugar into the melted butter and whisk together.
Microwave again for 30 seconds and whisk once more.
Add the cocoa powder, espresso powder, salt, and vanilla, into the butter and sugar mixture and whisk together.
Add the eggs one at a time into the batter and whisk until fully combined
Pour the flour, baking powder, strained dried cherries, fresh cherries, and chocolate chips into the bowl with the other ingredients.
Use a rubber spatula to mix together.
Pour the brownie batter into the lined baking pan. Bake on the center rack in the preheated oven for 30 minutes, then rotate 180º and bake for another 15-20 minutes until a toothpick comes out with no batter stuck to it.
Once baked, remove the brownies from the oven and leave to cool fully.
Assemble the Brownies
Once the brownies have cooled, remove them from the pan with the parchment paper.
Use a long sharp knife to cut the brownies into 16 pieces.
Whip the cold cream, powdered sugar, and vanilla on medium speed until stiff peaks form.
Pipe or spread the whipped cream onto the brownies and optionally top with fresh or jarred cherries.