You know that moment when you take a bite of Black Forest cake and the chocolate and cherries just sing together? That’s what I wanted to capture in these Black Forest Brownies—but in a way that’s faster, easier, and just as indulgent. I grew up sneaking spoonfuls of cherry pie filling straight from the can (no shame!), so folding juicy cherries into rich, fudgy brownies felt like destiny. These beauties come together in one bowl, bake in half an hour, and deliver all the nostalgic flavor of the classic German dessert—without the fuss of layers or frosting. Perfect for when you need a chocolate-cherry fix, stat.

Why You’ll Love These Black Forest Brownies

Trust me, these aren’t your average brownies. Here’s what makes them special:

That fudgy texture with tart cherry bursts – Every bite has pockets of juicy cherries that cut through the rich chocolate. It’s like a flavor explosion!
One-bowl wonder – No fancy equipment needed. Just mix, pour, bake. The cleanup is almost as easy as eating them.
Perfect chocolate-cherry harmony – Not too sweet, not too tart. It’s that magical balance I crave in a Black Forest dessert.
Crowd-pleaser magic – These disappear fast at parties. Last time I made them, my neighbor asked for the recipe before she’d even finished hers.
Nostalgia in every bite – That classic Black Forest flavor takes me straight back to childhood birthdays, but with way less work than baking a layer cake.

Ingredients for Black Forest Brownies

I’ll let you in on a secret – the magic of these brownies starts with simple, good-quality ingredients. Here’s exactly what you’ll need (and why each one matters):

1 cup all-purpose flour (spooned and leveled) – Don’t scoop straight from the bag! Fluff the flour first, then gently spoon it into your measuring cup and level it off. This little trick prevents dense brownies.
1 cup granulated sugar – Just the right amount to sweeten without overpowering the cherries. I sometimes swap half with brown sugar for extra depth when I’m feeling fancy.
3/4 cup unsweetened cocoa powder (sifted) – The star of the show! I always sift mine to avoid lumps – nothing worse than biting into a pocket of bitter cocoa powder. Use Dutch-process if you’ve got it.
1/2 tsp salt – My grandma always said salt makes sweet things taste sweeter. She wasn’t wrong.
1/2 tsp baking powder – Just enough lift to keep these from being hockey pucks, but not so much they turn cakey.
2 large eggs (room temperature) – Take these out at least 30 minutes early. Cold eggs make the melted butter seize up – learned that the hard way with my first batch!
1/2 cup unsalted butter, melted and cooled – Real butter only, please. And let it cool slightly so it doesn’t cook the eggs when you mix it in.
1 tsp pure vanilla extract – The good stuff makes a difference here. That artificial stuff just tastes… sad.
1 cup canned cherries, drained and patted dry (or pitted fresh cherries) – If using canned, press them between paper towels – soggy cherries mean soggy brownies. In summer, I’ll use fresh and chop them roughly.
1/2 cup dark chocolate chips – Because more chocolate is always better. I like the contrast of the melty chips against the fudgy brownie base.

See? Nothing too crazy, but each ingredient plays its part. Now let’s turn this into something magical!

How to Make Black Forest Brownies

Okay, let’s get to the fun part! Don’t let the fancy name fool you – these brownies come together with just a few simple steps. I’ll walk you through each one like we’re baking together in my kitchen. Promise it’s easier than it looks!

Prep the Batter

First things first – preheat that oven to 350°F (175°C) and grab your 9×9-inch pan. I like to line mine with parchment paper (leave some overhang!) or give it a good greasing. Now, let’s make magic:

Whisk the dry team: In a big bowl, whisk together the flour, sugar, cocoa powder, salt, and baking powder. Get out all those cocoa lumps now so you don’t find them later – nobody wants a bitter surprise!
Bring in the wet ingredients: Make a well in the center of your dry mix and add the eggs, melted (but not hot!) butter, and vanilla. Stir gently at first to incorporate – I use a wooden spoon for this part because it just feels right.
Mix with love: Stir until the batter comes together, but don’t go crazy. A few small lumps are fine – overmixing makes tough brownies, and we want fudgy perfection.

Fold in Cherries and Chocolate

Here’s where the Black Forest magic happens:

Prep your cherries: If you’re using canned ones, pat them dry like you mean it – I typically go through 2-3 paper towels. Fresh? Just pit and chop them roughly. Toss them with a teaspoon of flour to help prevent sinking (grandma’s trick!).
Gentle does it: Add the cherries and chocolate chips to the batter. Use a folding motion to distribute them evenly – think of it like tucking them into bed rather than stirring aggressively. You want to see beautiful red and dark chocolate speckles throughout!

Bake and Cool

Almost there! Here’s how to seal the deal:

Bake it right: Pour the batter into your prepared pan and smooth the top. Pop it in the center rack of your preheated oven – this ensures even baking. Set your timer for 25 minutes.
The toothpick test: At 25 minutes, stick a toothpick in the center. You want a few moist crumbs clinging to it, not wet batter. If it’s too wet, add 3-5 more minutes. But watch closely – overbaked brownies are a tragedy!
Cool completely: I know it’s hard, but let them cool in the pan on a rack for at least 30 minutes before cutting. The wait is brutal, but slicing warm brownies makes them fall apart. Use the parchment “handles” to lift them out when fully cool.

See? Told you it was simple. Now comes the best part – that first bite of warm, cherry-studded chocolate heaven. Just try to stop at one!

Tips for Perfect Black Forest Brownies

After making these more times than I can count (oh, the sacrifices we make for dessert!), I’ve picked up a few tricks to guarantee brownie perfection every time. Here’s what you need to know:

Cherry drying is non-negotiable – I can’t stress this enough. Those canned cherries hold way more juice than you’d think. I press them between layers of paper towels until they leave no moisture behind. Soggy cherries = gummy brownie patches. Not cute.
Set that timer for 25 minutes – These bake faster than you’d expect. Start checking at 25 minutes – the edges should look set, but the center will still be slightly soft. Remember, they’ll keep setting as they cool. Overbaked brownies lose that fudgy magic.
Parchment paper is your best friend – Not only does it prevent sticking, but you can lift the whole batch out in one glorious slab for perfect cuts. Leave about 2 inches of overhang on two sides to make handles. Game changer!
Flour your cherries – A quick toss in a teaspoon of flour before folding them in helps prevent all the cherries from sinking to the bottom. Works like a charm.
Room temp eggs matter – Cold eggs can make your melted butter seize up, creating weird lumps. If you forgot to take them out early, just pop them in warm water for 5 minutes.
Let them cool completely – I know, the temptation is real. But cutting warm brownies is like trying to slice pudding. Wait until they’re fully cooled for those clean, sharp edges.

Follow these simple tips, and you’ll get brownies so good, people will think you bought them from a fancy bakery. Your secret is safe with me!

Ingredient Substitutions

Life happens – maybe you’re out of an ingredient or baking for someone with dietary needs. No worries! I’ve tested these swaps myself, and they work beautifully while keeping that signature Black Forest flavor. Here’s how to adapt the recipe when needed:

Gluten-free flour – My go-to is a 1:1 gluten-free baking blend (I like King Arthur’s or Bob’s Red Mill). The texture comes out nearly identical – just be sure to double-check that your blend includes xanthan gum. If not, add 1/4 teaspoon per cup of flour.
Vegan version – For eggs, mix 2 tablespoons ground flaxseed with 5 tablespoons water and let it thicken for 5 minutes (that’s your flax “eggs”). Coconut oil works great instead of butter, but melt and cool it first. Pro tip: Use dairy-free chocolate chips too!
Out of cherries? – In a pinch, cherry jam swirled in works (about 1/3 cup), or try raspberries for a different but delicious twist. Just know the flavor profile will change.
No cocoa powder? – Melt 3 ounces of dark chocolate with the butter instead, then reduce butter to 1/3 cup. You’ll get an ultra-rich result that’s almost like flourless cake.
Cutting sugar – You can reduce it to 3/4 cup without issues, especially if your cherries are sweet. The brownies will be slightly less fudgy but still delicious.

See? Baking should be fun, not stressful. With these swaps, everyone gets to enjoy that perfect chocolate-cherry combo. Just promise me one thing – don’t skip the cherries entirely. That’s what makes these Black Forest brownies so special!

Serving Suggestions

Now that you’ve baked these beauties, let’s talk about how to serve them! Sure, they’re amazing straight from the pan (no judgment here), but a little extra flair makes them feel extra special. Here are my favorite ways to dress them up:

A dollop of whipped cream – The classic Black Forest cake topping works just as well here. I like to use freshly whipped cream with a tiny splash of cherry juice mixed in. It’s like they were made for each other!
Vanilla ice cream – Warm brownie + cold ice cream = heaven. The vanilla plays so nicely with the chocolate and cherries. Bonus points if you drizzle some cherry syrup on top.
Powdered sugar dusting – My go-to when I want them to look fancy with zero effort. Use a fine mesh sieve for that perfect snowy finish. Looks gorgeous against the dark brownie background.
Fresh cherry garnish – When cherries are in season, I’ll top each square with a fresh one (stem on!) for that wow factor. Makes people think you slaved away for hours.
Coffee pairing – These brownies were practically made to enjoy with a cup of strong coffee. The bitterness balances the sweetness perfectly. My Sunday morning ritual!

Honestly? They’re delicious no matter how you serve them. But these little touches take them from “great brownies” to “oh-my-god-what-is-this-sorcery” territory. Have fun with it!

Storing Black Forest Brownies

Let’s be real – these brownies rarely last long enough to need storing (I’ve seen a whole pan disappear in one movie night!). But when they do, here’s how to keep them tasting fresh and fudgy:

Room temperature storage – Pop them in an airtight container with parchment between layers if stacking. They’ll stay perfect for about 2 days. Pro tip: Throw in a slice of bread – it absorbs excess moisture and keeps the brownies soft!
Freezing for later – These freeze like a dream! Wrap individual squares tightly in plastic wrap, then stash them in a freezer bag for up to 1 month. When the craving hits, just thaw at room temp for an hour or microwave for 15 seconds.
Reviving day-old brownies – If they’ve dried out a bit, sprinkle with a few drops of water and microwave for 10 seconds. It’s like magic – they come back to life!
What NOT to do – Never refrigerate them – the cold turns them rock hard. And avoid storing near strong-smelling foods (looking at you, leftover fish). Chocolate absorbs odors like a sponge!

There you have it – all my brownie-preserving secrets. Now you can bake ahead for parties or stash some away for emergency chocolate cravings. Because let’s face it – those happen more often than we’d like to admit!

Black Forest Brownies FAQ

I get asked these questions all the time – here are the answers that’ll save you from any brownie disasters:

Can I use frozen cherries? Absolutely! Just thaw them completely first (overnight in the fridge works best), then pat them dry like you would canned ones. I actually keep a bag of frozen dark sweet cherries for brownie emergencies!
Why do my cherries sink to the bottom? That’s the flour trick I mentioned earlier – just toss your drained cherries in about a teaspoon of flour before folding them in. The light coating helps them “float” in the batter instead of becoming a cherry layer at the bottom.
Can I double this recipe? You bet! Use a 9×13-inch pan instead and add 5-10 minutes to the bake time. The edges might get done faster, so check the center with that toothpick. This batch disappears fast at potlucks!
Can I make these without eggs? Yep – I’ve had great results with flax eggs (2 tbsp ground flax + 5 tbsp water per egg). The texture is slightly more dense but still delicious. My vegan friends go nuts for them!
Why are my brownies cakey instead of fudgy? Usually means you overmixed the batter or baked them too long. Next time, mix just until combined and pull them at 25 minutes – they’ll keep setting as they cool. Also, don’t skip the chocolate chips – they add extra gooeyness!

There you have it – all my hard-earned brownie wisdom in one place. Now go forth and bake without fear!

Nutritional Information

Okay, let’s talk numbers – not because these brownies are about counting calories (life’s too short for that!), but because it’s good to know what you’re enjoying. Here’s the breakdown per brownie (based on cutting the pan into 9 generous squares):

Calories: 220
Fat: 10g (6g saturated – blame the butter and chocolate, but oh is it worth it!)
Carbs: 30g (2g fiber, 18g sugar – mostly from those juicy cherries)
Protein: 3g

Now go bake a batch, share them with someone you love (or keep them all for yourself – no judgment here!), and tag me if you post photos. I’d love to see your Black Forest brownie creations!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love These Black Forest Brownies

Ingredients for Black Forest Brownies