These Cherry Chocolate brownies are fudgy, dense, and gooey, with a texture almost like fudge just not as compact. The Ghirardelli chocolate added into the mix and sprinkled on top just adds to the mouth-watering goodness. Then you throw some cherries into the batter, you’ve got Black Forest Brownies. How much better could it possibly get?
CAN I FREEZE THESE BROWNIES?
Yes, you can freeze these brownies by wrapping them in plastic wrap or aluminum foil and putting them into a freezer bag and removing as much air as you can. Once you remove them from the freezer, thaw them overnight in the refrigerator.
INGREDIENTS NEEDED TO MAKE BLACK FOREST BROWNIES
Simple ingredients are used for this recipe, but I did splurge and go for the Ghirardelli chocolate to add into the mix instead of simply chocolate chips or other chocolate chunks. Since this recipe is is also known as Black Forest Brownies I opted to add the same canned sour cherries I add to the Donauwellen German cake.
UNSALTED BUTTER Unsalted is the best, in my opinion, for baking because you can control the amount of salt in your recipes better.
GRANULATED SUGAR White sugar is drier than brown sugars, which helps to create a chewy texture.
VEGETABLE OIL Vegetable oil is a neutral tasting fat so you can focus your tastebuds on the chocolate and cherries. The fat also plays a part in giving these brownies their fudgy texture.
EGGS The eggs helps bind the ingredients, gives them structure, and helps them to rise a bit. By adding eggs, they not only provide a little protein, but also some flavor, fat, and lecithin which is an emulsifier. This holds it all together and allows the batter to take in extra moisture and extra sugar.
VANILLA EXTRACT Always a favorite of mine, vanilla just adds an amazing flavor to dessert recipes like this one.
ALL-PURPOSE FLOUR All-purpose flour is used to bind the ingredients together and give the brownie batter it’s structure.
UNSWEETENED COCOA POWDER This is, of course, added to help create that chocolate brownie batter in addition to the melted chocolate chips.
CORNSTARCH The magic ingredient! Starch molecules help to absorb water and thicken mixtures, but when used in sweets, baking (heat) triggers the starch to bind to the water molecules and swell as it absorbs the moisture creating this wonderful brownie texture.
SALT Salt is a flavor enhancer, so in baking it helps to create an even sweeter taste.
CHOCOLATE I opted for Ghirardelli bittersweet 60% chocolate to chunk up in this recipe. I used two bars keeping some for the top of the brownies when they came out of the oven. You can use your favorite chocolate even simply use chocolate chips.
CHERRIES Fresh or frozen cherries work for this recipe but I opted for the canned sour cherries I use in my German Donauwellen cake. They are already pitted I just needed to slice them in half.
VIDEO: THE PROCESS
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HOW TO MAKE BLACK FOREST BROWNIES
Before beginning to mix the ingredients, line your baking pan with parchment paper. If you are using Ghirardelli 60% bittersweet, or other chocolate bar, use a knife and cut it up into chunks, so it is ready to use when you need it. If your cherries need any prep work, get that done now as well. Slice them and pit them if necessary. Lastly, preheat the oven to 350 F.
1. In the mixing bowl add in the butter, oil, and sugar and whip it all together with your mixer. Start on low and work up to high speed. The batter should be pale in color and smooth when it’s mixed well enough.
2. Next, you will want to add in both eggs and the vanilla and once again beat until smooth.
3. The next step is adding in your dry ingredients: flour, cornstarch, cocoa powder, and salt. Start the mixer on slow and speed up once again to achieve a smooth, clump-free consistency.
4. At this point you will use your spatula and fold in the chocolate you are using along with the cherries. (If you want to save some chocolate to add on top later set that aside)
5. Use your spatula to scrape the batter into your prepared baking dish and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
6. Remove from the oven and place on a wire rack to cool. (Sprinkle the chocolate you set aside on top now so it partially melts)
7. Allow the brownies to cool completely before cutting into squares and enjoy!!
We really enjoy these brownies with a scoop of ice cream and drizzled with chocolate and caramel syrup!
Please share your creations with me if you try this recipe on Facebook and Instagram.
If you enjoyed this recipes, here are some others you may enjoy: Oreo Cheesecake Brownie White Chocolate Raspberry Blondies Donauwellen German Cake
CAN I USE SALTED BUTTER IN THIS RECIPE?
You can use salted butter if you need to, but if you do I would cut down the salt in the recipe from 1/4 tsp to 1/8.
Cherry Chocolate Brownies
- Stand or hand mixer
- 1 stick Unsalted butter
- 1¼ c Granulated sugar
- 1 tbsp Vegetable oil
- 2 large Eggs
- 2 tsp Vanilla extract
- ½ c Flour
- ½ c Cocoa powder
- 1¼ tbsp Cornstarch
- ¼ tsp Salt
- 1 c Ghirardelli 60% bittersweet chocolate
- 1 c Cherries (pitted & halved) I chose canned sour cherries
- Line your 8 x 8 baking dish with parchment paper and preheat your oven to 350°F
- If you need to prepare the cherries you are using do that now as well. The canned sour cherries I buy are pitted I just needed to cut them in half.
- Cream the sugar, butter, and oil together in the bowl of your mixer working up to high speed until smooth.
- Add in the vanilla and eggs and whip again until once again combined.
- Now add in the flour, cocoa, cornstarch, salt. Beat with your mixer, stopping to scrape the sides until it is all incorporated and lump free.
- Now fold in the chocolate chunks and cherries. (I saved some to top the brownies off with as well)
- Using a spatula empty the contents of your bowl into the prepared baking dish and smooth it out evenly.
- Bake in the oven at 350°F for 35-40 or until a toothpick inserted in the center comes out clean.
- Sit on a wire rack to cook and sprinkle the extra chocolate pieces on top.
- We also choose to drizzle chocolate and caramel sauce over our brownies.
- You can use whatever type of cherry you prefer from fresh to frozen, or canned like I used.
- Allow the brownies to completely cool before cutting them into squares
- You can use a Brownie box mix
- You can add chocolate chips instead of chocolate chunks or even other flavored chips. I think adding butterscotch chips to this would taste great as well,
- Extras: We drizzled chocolate syrup and caramel syrup over our brownies
- Once completely cooled you can keep them in a sealed container on the counter for up to 4 or 5 days, in the refrigerator for up to 7 days.
- These brownies can be frozen but wrap them in plastic and keep them in a freezer bag with as much of the air removed as you can. Then thaw them in the refrigerator overnight.