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Black Forest Brownies

So, last week here in the UK was Shrove Tuesday, which is also known as ‘Pancake Day!’ Whenever we have pancakes, I have to have one with lemon and sugar, another with bananas and cream and then my absolute favourite is one with cherries and cream.

This time of year, cherries are best from a tin so that’s what I used. The only problem is, I only actually used a few cherries out of the whole tin! As the week went on, I became more and more aware of these cherries sitting in a tub in the fridge and decided I MUST make something with them. Add in the leftover cherry cocoa powder from my Crackles last week and these brownies were born!

Filled with the chopped cherries, flavoured with cherry cocoa powder and topped with a black forest frosting, these are anything but boring leftovers! Everyone who’s eaten one has told me how delicious they are, but don’t just take my word for it, give them a go and see for yourself…

If you’d like to know more about the cocoa powder and icing sugar, take a look at this post.

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Black Forest Brownies
A twist on the classic chocolate brownie, made extra tasty with chopped cherries and a delicious frosting.

  • 3 medium eggs
  • 275g golden caster sugar
  • 200g milk chocolate
  • 185g butter/baking spread
  • 100g plain flour
  • 40g cherry flavoured cocoa powder
  • 1 can black cherries, rinsed, dried and chopped into quarters
  • For the frosting:
  • 100g unsalted butter
  • 150g black forest flavoured icing sugar
  • Instructions
    1. Warm the chocolate and butter together in a microwave at a low setting until melted completely and set aside to cool down slightly. 2. Next, crack the eggs into the bowl of a mixer and add in the caster sugar. Beat the two together until the mixture doubles in size and becomes pale and frothy. Pour in the chocolate and butter mixture whilst mixing slowly and combine fully.3. Sift in the flour and cocoa and fold into the mixture, taking care to avoid knocking the air out. Add the cherries at the last minute and give the mixture a couple of turns to distribute them throughout.4. Pour into a prepared brownie tin and bake in the oven at 180ºC for 20-30 mins or until golden brown on top and mostly cooked inside. (Everyone has a different preference for their brownies, cook a bit less for a gooey centre and a bit longer for fully-cooked throughout.)5. Once baked, remove from the oven and allow to cool in the tin fully.6. Make the frosting by beating the butter and icing sugar together until light and fluffy.7. Cut into pieces, top with the frosting and scatter on any sprinkles you like; I used white chocolate stars. Enjoy!
    Prep time: Cook time: Total time: Yield: 12 brownies.

    For more tray-baked goodies, check out my board on Pinterest:

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