These black forest cherry brownies feature a fudgy brownie base swirled with cherry preserves and topped with fudge sauce, whipped cream and extra cherries. — The perfect crowd-pleaser dessert!
Who else needs a big ‘ol indulgent brownie to get through their Thursday?
And when I say indulgent, I truly mean that. We’re talking fudgy brownies swirled with homemade cherry preserves, topped even MORE cherry goodness, fudge sauce, + whipped cream + chocolate shavings.
Just accept the fact that you’re going to eat 5 and carry on with your day.
The late summer cherries are seriously SO good right now and you can taste every bit of that summer goodness in these black forest cherry brownies.
They’re heavy on the chocolate and double heavy on the cherries with LOTS of fresh cherry preserves in both the brownie batter and piled on top. They’re juicy, sweet, and incredible with a capital I.
My roommates demolished these brownies within 2 days if you want to know how addictive they are. ??
Let’s get down to black forest cherry brownies business! Several components we’re going to walk through. >>
Cherry preserves sauce. You’re going to need pitted black cherries, (frozen or fresh work here!) sugar for sweetness, and a little lemon juice for acidity.
Bring it all to a simmer and then let it reduce for a little while until the cherries are juicy and thickened. Let them cool off awhile and at this point you can also store them in the fridge for up to 6 days. Make ahead components for the WIN!
Brownie batter. Very basic brownie batter here, only we’re layering half of the cherry sauce between the brownie layers. Save the other half for later and try not to eat it with a spoon. ?
Fudge sauce. Very similar to hot fudge sauce and the perfect little extra chocolate-y boost these brownies need.
It’s just a simple stovetop sauce made with milk, honey, brown sugar, cocoa powder, chocolate chips, whipping cream, and vanilla. This component can ALSO be made ahead and stored for up to 6 days.
For assembling these brownies, I recommend slicing the brownies and assembling them in their respective serving dishes. They tend to get a bit messy with the juicy cherries and fudge sauce but in the BEST way!
Slice the brownies and top them with the fudge sauce, reserved cherry preserves, a little pile of whipped cream, and a generous pile of chocolate shavings.
This is the actual definition of brownie heaven. The intense chocolate flavors paired with the juicy fresh cherries is like something out of a brownie fairytale.
Which I’m convinced exist after getting down with several of these beauties.
End of summer brownies for the total WIN!
MORE cherry goodness you need to be making next!
Black Forest Cherry Brownies
- 2 cups fresh (or frozen) black cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup butter
- 1 cup bittersweet chocolate chips
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons cocoa powder
- 1/4 cup bittersweet chocolate chips
- 1 tablespoon heavy whipping cream
- Pinch salt
- 1/2 teaspoon vanilla extract
- Whipped cream and chocolate shavings for garnish, optional
- Combine sauce ingredients in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and let simmer until sauce is reduced and a jam-like consistency. Set aside to cool.
- Preheat oven to 350F. Line an 9-in square baking pan with parchment paper. Set aside.
- In a small saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and set aside to cool.
- In a large bowl, whisk eggs, sugar, and vanilla together until smooth. Whisk in melted chocolate mixture until smooth. Slowly fold in flour, cocoa, and salt until batter is just combined.
- Scrape half of batter into prepared pan. Top with 1/2 of cherry sauce and use a knife to swirl into batter. Evenly spread remaining brownie batter over top. Bake brownies at 350F 20-25 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely in pan on a wire cooling rack.
- In a medium saucepan, whisk milk, honey, sugar, and cocoa powder until steaming. Remove from heat and whisk in chopped chocolate until completely melted and glossy. Whisk in cream, salt, and vanilla. Refrigerate until chilled.
- Cut brownies into 9 even squares. Top each square with fudge sauce, reserved cherry sauce, whipped cream, and chocolate shavings if desired. Serve immediately and enjoy!
A step on the brownie batter says to fold in the flour and cocoa but there isn’t a cocoa measurement in the batter recipe. ?
Sorry about that typo, Sara! I’ve updated the recipe to include the 2 tablespoons cocoa powder.