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–+ servings

Black Forest Chocolate Cherry Brownies

A thick and fudgy brownie that melts in your mouth that is filled with chocolate chips and cherries, AND topped with a whipped chocolate ganache?! Sign me up. These black forest (aka chocolate cherry) brownies are super decadent, fudgy, so easy to make, packed with semi-sweet chocolate and roasted cherries, and topped with chocolate ganache.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 small brownies

Equipment

Ingredients
 

Cherries

  • 2 cups (250 grams) pitted fresh cherries
  • sprinkle of sugar

Brownies

  • ¾ cup (94 grams) all purpose flour
  • 1 ½ cups (120 grams) cocoa powder unsweetened regular cocoa powder or dutch processed cocoa powder works!
  • ¾ teaspoon salt
  • 1 ¼ cups (283 grams) unsalted butter
  • 2 ½ cups (500 grams) brown sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon Amoretti black cherry flavoring optional
  • ¾ cup (135 grams) semi-sweet chocolate chips

Whipped Chocolate Ganache

  • ½ cup (120 grams) heavy cream
  • 4 oz (113 grams) semi-sweet chocolate (equal to one Ghirardelli chocolate bar) chopped

Instructions

Brownies

  • Preheat oven to 400F and set aside a baking sheet. Pit your cherries then cut them into quarters (in half then in half again). Put them on the baking sheet and sprinkle with sugar. Roast for 20 minutes. This is a key step as it will release some of the juices in the cherries - if this step is skipped, there will be too much moisture in the brownies and they will take a very long time to bake.
  • Let the cherries cool while you make the brownie batter. Reduce the oven temperature to 350F and line an 8x8 inch pan with parchment paper. Set aside.
  • In a bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  • In a microwave-safe bowl, combine the butter and brown sugar. Melt the two together in the microwave in 30 second increments, whisking in between each increment. I typically microwave it 4-5 times. Whisk them together until smooth. You can also melt them together on the stove.
  • Add your eggs, one at a time, whisking in between each addition. Add the vanilla extract and black cherry flavoring (if using) and whisk until combined.
  • Add the dry ingredients and whisk until a batter forms. Add the chocolate chips and cooled cherries and fold to combine.
  • Pour the batter into the prepared pan. Bake for 50-60 minutes until the edges are set. These brownies take a little bit longer to bake due to the moisture in the cherries. Let the brownies cool completely.

Whipped Chocolate Ganache

  • While the brownies are baking/cooling, make the whipped ganache. Finely chop your chocolate and put it in a heat proof bowl. Set aside.
  • Warm the heavy cream over the stove on medium heat until gently simmering and bubbles form at the edges of the pan. Pour the warmed heavy cream over the chopped chocolate and let sit for 3-4 minutes. The warmed heavy cream will melt the chocolate.
  • Gently stir the cream and chocolate together until completely combined and smooth. Let the ganache cool in the fridge for 30 minutes, stirring every 10 minutes so the consistency remains the same throughout. It will thicken up to a buttercream texture. 
  • In the bowl of a stand mixer using the paddle attachment, or a large bowl if using a hand held mixer, beat the ganache until whipped.
  • Once the brownies are cool, frost them with the ganache. Slice and enjoy!

Notes

  1. Make sure to measure/weigh out the cherries AFTER they are pitted.
Tried this recipe?Let us know how it was!