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I dreamed up these small-batch black forest brownies during a chilly spell last year. I was craving a mashup of chocolate and cherries, but didn’t want to bother making a whole cake just for myself and my husband. These have the gooey, rich brownies you can’t skip, some cherries on top that taste way fancier than they are (zero booze, but you’d never know), and a pile of whipped cream. Ridiculously good, dangerously fast. You don’t end up with an army of leftovers tempting you—until you’re wishing you had another slice.
Irresistible Black Forest Brownies
- It’s got the perfect amount for 2 to 4 folks, so you won’t get tired of them
- Cream and chocolate paired with cherry is just impossible to pass up
- You can throw it together in under half an hour but it looks all dressed up
- If you’re stressed and need an instant chocolate fix, these are a lifesaver
My sister dropped in last month after having a rotten workday. We chatted while I mixed these up and baked them, and before we knew it, we were eating brownies still warm, loaded with cherries, and drinking wine. By the end, she went from glum to giggling. Three days later, she texted wanting to know exactly how I made them because she couldn’t stop thinking about them. That’s just chocolate and cherry magic for you.
Essential Ingredients
- Unsalted butter — This lets you tweak how salty things get, but if you only have the salted kind, go right ahead and skip the added salt. I’ve swapped back and forth and it’s not a big deal.
- Cocoa powder — Get the nicest one you can. Dutch-processed is richest, but I’ve used regular too and it’s good. Just don’t use cocoa drink mix like I did in college—total mess.
- Canned or jarred cherries — I grab the ones in syrup from the baking shelf, not maraschino (too fake) and not fresh (way too much hassle for a fast treat). The can’s syrup makes the brownies next-level juicy.
- Whipped cream — Canned is handy for speed, but if you want the wow factor, whip your own with heavy cream and vanilla. It really ups the game.
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Brownie Perfection
- Melting butter — Save yourself extra dishes by melting butter right in your large bowl in the microwave, but don’t rush it. Zap in short bursts - I go about 15 seconds each and stir until done. Once, I lost patience and ended up scrubbing butter splatter!
- Mixing gently — When you add the flour, barely fold it in. Stop as soon as the last dry bits disappear. If you over-mix, you’ll lose out on those fudgy brownies.
- Pans to use — A loaf pan works just fine if you don’t have a small square one. I’ve even made them in a glass leftover container! Once you pile on toppings, shape isn’t important.
- How to tell they’re baked — Ignore the toothpick coming out clean. With brownies, that just means dry. You want the sides to look set but the center still a little soft. It firms up as it cools.
- Let the cherry syrup in — Poke all over the brownies with a fork before pouring on the cherry juice. Otherwise it’ll just pool on top and not soak in. This little trick is worth the extra minute.
Helpful Tips
- Wait and assemble right before serving, since the whipped cream gets runny fast
- Brownies can chill out in the fridge for a day or so before adding toppings
- A little bit warm with chilled whipped cream? Next-level good
That first time I made these, I didn’t drain the cherries enough and ended up with juice everywhere. Still tasted amazing, but you needed a spoon! I’ve also cut the sugar down to a third cup when I wanted it less sweet. Works great if that’s your style.
Fun Ways to Serve
These are my go-to for casual date nights at home—special, but so easy you’re not wiped out from making it. I like using little dessert bowls and extra whipped cream. If you want to go for it, rewarm your brownie slice just before topping. The mix of warm and cold is unbeatable. These are also perfect for a dinner with friends—just add whipped cream right before they hit the table so everything stays fluffy.
Creative Additions
Add a dash of cherry liqueur or kirsch to your juice if you want to lean into that grown-up vibe. For a super quick swap, use canned cherry pie filling. My husband loves when I throw in chocolate chips to make them extra chocolatey. Around the holidays, a sprinkle of cinnamon in the batter gives off cozy, spicy vibes that surprise everyone—and work with cherries better than you’d think.
Keep 'Em Fresh
Plain brownies keep just fine in a container on the counter for a couple days. Once you’ve got toppings, though, you’ll want to eat them right away (oh darn!). If you do stash leftovers in the fridge, the cream won’t hold up that great after day one. Freezing assembled brownies? Don’t bother! The cherries go weird and the cream gets funky. Sometimes I bake an extra pan of just brownies and stash it in the freezer for chocolate emergencies.
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Top Brownie Tricks
Chill brownies in your fridge for an hour to make slicing super easy
If your cherries are kind of tart, stir in a spoonful of sugar before you warm the syrup
Adding just a drop of almond extract to the batter? The cherry flavor gets a big boost
I’ll make these little black forest brownies for surprise hangouts, cozy movie nights, or honestly any random day when chocolate sounds right. The fudgy brownie, tart cherries, and fluffy cream are somehow both fancy and just plain comforting. Making a smaller pan means you won’t be tempted for days—but honestly, you’ll probably end up craving them again as soon as they’re gone.
Recipe FAQs
- → Can I swap canned cherries for fresh ones?
- Sure! If fresh cherries are in season, grab about half a cup, remove the pits, and cook them down with 2 tablespoons each of water and sugar for five minutes. Let it cool before adding.
- → Which cocoa powder gives the best flavor here?
- Go for Dutch-processed cocoa for a dark, intense chocolate taste that balances perfectly with cherries. But if all you have is plain, that’ll work too!
- → Is it okay to make these ahead?
- The brownies can be made 2 days in advance and kept sealed in a container. Save the cherry juice, cherries, and whipped topping for just before serving to keep everything fresh.
- → What if I don’t own a 6x6 pan?
- A loaf pan (8x4 or 9x5 inches) can stand in, or use a small round cake tin about 6 inches across. Ramekins are another option—you’ll just need to tweak the baking time.
- → Can I use kirsch if I want a classic touch?
- Of course! To give it that Black Forest flavor, stir in a teaspoon of kirsch (cherry liqueur) instead of one teaspoon of the cherry juice when soaking the brownies.
- → What’s the best way to store leftovers?
- Pop leftover brownies into the fridge and enjoy them within 2 days. The whipped cream might lose its fluff a bit, but the taste will stay fantastic. For best results, wait to add the cream until serving.