Try this black forest twist on a brownie, then check out our classic chocolate brownies, beetroot brownies, sourdough brownies and vegan brownies.

For more fun baking ideas check out our school cake, vanilla cupcakes, black forest trifle and custard cream blondies.


  • 200g butter, plus extra for greasing
  • 225g light soft brown sugar
  • 200g golden caster sugar
  • 125g cocoa powder
  • 100g dark chocolate, broken into chunks
  • ¼ tsp salt
  • 2 tbsp kirsch or cherry liqueur
  • 4 eggs
  • 125g self-raising flour
  • 250g cherries, stoned, plus extra to serve if you like

TO SERVE (optional)

  • 300ml whipping cream
  • 2 tbsp kirsch
  • 3 tbsp icing sugar, sifted


  • STEP 1

    Heat the oven to 170C/fan 150C/gas 3. Butter a 20 x 30cm baking tin and line with baking parchment. Put the butter, sugars, cocoa powder and chocolate in a big saucepan together and melt together gently, stirring occasionally.

  • STEP 2

    When everything is melted and smooth, remove from the heat for 5 minutes, then, using a wooden spoon, beat in the salt, kirsch and eggs until smooth again. Stir through the flour and cherries, then scrape into the prepared tin and bake for 30 minutes.

  • STEP 3

    While the brownies are baking, prepare a roasting tin of iced water that will fit the brownie tin inside it. When the brownies have a crisp top and only a slight wobble to the centre still, lift the tin from the oven into the water bath – this will keep the centre soft, but set. Cool completely in the water.

  • STEP 4

    To serve, whisk the whipping cream with more kirsch and icing sugar until softly peaked. Dust the brownies with a little more icing sugar and cocoa if you like, and add a dollop of kirsch cream with extra fresh cherries.


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