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Recipes > Black Forest Brownies

Black Forest Brownies

A rich, fudgy twist on the classic Black Forest Cake, these Black Forest Brownies are packed with intense chocolate flavor, juicy cherries, and a hint of whipped cream. Each bite delivers a perfect balance of deep cocoa richness and fruitiness, making them an irresistible treat for brownie lovers.

Prep

Bake

Total

Yield

24 brownies

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Ingredients

Brownie

  • Chopped Dried Cherries – 2/3 cup
  • Boiling Water – 1 cup
  • All-Purpose Flour – 1 1/2 cups
  • Baking Soda 62713 1/2 teaspoon
  • Salt – 1/2 teaspoon
  • Unsalted Butter or Margarine – 2/3 cup (10 1/3 tablespoons)
  • Granulated Sugar 53572 1 1/2 cups
  • Water – 1/4 cup
  • Semi-Sweet Chocolate Chips, divided 12429 3 cups (24 oz.)
  • Vanilla Extract 67721 2 teaspoons
  • Eggs – 4

Chocolate Glaze

  • Butter or Margarine – 3 tablespoons
  • Light Corn Syrup – 3 tablespoons
  • Water – 1 tablespoon
  • Semi-Sweet Chocolate Chips 12429 1 cup
  • Whipped Cream for Garnish – As desired
  • Maraschino Cherries for Garnish – As desired

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DRIED CHERRY 250G (#66814)

DRIED CHERRY 250G (#66814)

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.25

FINE SEA SALT 500G (#58413)

FINE SEA SALT 500G (#58413)

$3.35

Instructions

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  1. Preheat oven 350ºF. Prepare Brownie bar baking pan with vegetable pan spray. In small bowl, soak dried cherries in boiling water. When plump, drain and pat dry.
  2. In small bowl, combine flour, baking soda and salt. In small saucepan, melt butter and sugar with water; stir until sugar is dissolved. Add 2 cups chocolate chips; stir until melted. Remove from heat. Stir in vanilla.
  3. In large bowl, beat eggs with electric mixer. Add chocolate mixture; mix well. Add flour mixture; stir until just combined. Stir in remaining 1 cup chocolate chips. Fill prepared pan cavities 1/2 full with batter.
  4. Bake 17-20 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes; loosen edges of brownies with spatula; remove from pan. Cool completely.
  5. For glaze, combine butter, corn syrup, water, and chocolate chips in a small saucepan. Stir over medium heat until melted and combined. Remove from heat. Spoon glaze over tops of cooled brownies; garnish with whipped cream and maraschino cherries.

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MARGARINE 18KG (#1089)

47.00

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SUGAR 1KG (#1416)

2.15

MARASCHINO CHERRY- RED 26OZ (#15112)

12.55

LIGHT CORN SYRUP 510ML (#51145)

5.65

FINE SEA SALT 500G (#58413)

3.35

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

SEMI SWEET CHOCOLATE CHIPS 340G (#62869)

11.35

DRIED CHERRY 250G (#66814)

10.25

VANILLA EXTRACT 33ML (#67825)

6.95

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT WHIPPING CREAM DAIRY 35% 1L (#110484)

12.80

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