Black forest brownies

  • Makes 20
  • Easy

Black forest brownies combine two of our favourite sweet treats. This brownie/black forest gâteau mash-up is boozy, cherry-studded, chocolatey heaven. Add a big dollop of kirsch spiked cream if you can handle it

By Annabel Inkpen


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

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


  • kcals 257
  • fat 12.7g
  • saturates 7.4g
  • carbs 30g
  • fibre 1.8g
  • protein 3.8g
  • salt 0.5g
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