If you love black forest cake, try these black forest brownies: extra-fudgy brownies topped with sweetened whipped cream and fresh cherries. They’re an ideal way to celebrate cherry season. 
We all know black forest cake, but these brownies deliver the same flavor in a simpler format. They begin with super-fudgy chocolate brownies, then get a light layer of sweetened whipped cream and plenty of fresh cherries.
Brownies beat cake in my chocolate-loving opinion, and they’re much easier to make than a multi-layer cake.
Black Forest Brownies
Here’s a quick overview of the recipe. Start with an ultra-fudgy brownie base. The chocolate flavor comes mostly from melted dark chocolate with a touch of cocoa powder. Choose the chocolate percentage to suit your taste: semi-sweet for sweeter brownies, or 50–70% dark chocolate for increasingly rich, intense flavor.
To keep the brownies dense and fudgy, follow these tips:
- Avoid adding too much flour — over-measuring makes brownies dry.
- Do not use an electric mixer. Mixing by hand limits air incorporation, keeping the texture dense.
- Slightly underbake. In my oven, 22–23 minutes is perfect. The top should look set with a few cracks and the center should not wobble when the pan is nudged. Don’t overbake.
Once baked, cool the brownies completely in the pan. If they’re still warm, the whipped cream topping will melt.
The topping is simple: beat heavy or whipping cream with a little powdered sugar until stiff peaks form, then spread over the cooled brownies. The whipped cream balances the richness of the chocolate and keeps the overall sweetness pleasant. 
Top the whipped cream with fresh cherries — sweet, juicy, and bright. I like to finish with a drizzle of melted chocolate for extra depth and visual appeal.
These black forest brownies feel a little elevated, so they work well for a dinner party or when you want a special treat. They combine the comfort of fudgy brownies with fresh summer fruit, and the classic chocolate-cherry pairing is always a winner.
Black Forest Brownies
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Ingredients
Brownies
- 1/2 cup unsalted butter
- 5 oz dark chocolate, chopped
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
Topping
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 20 cherries, pitted & sliced
- 1/4 cup chocolate chips, melted
Instructions
Brownies
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Preheat the oven to 350°F. Line an 8×8 inch square pan with aluminum foil and lightly grease, or line with parchment.
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In a heatproof bowl, melt the butter and dark chocolate in the microwave in 30-second bursts or over a double boiler until smooth.
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Whisk in the sugar, then whisk in the eggs and vanilla until blended.
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Gently fold in the flour, cocoa powder, and salt with a rubber spatula or wooden spoon until combined.
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Pour the batter into the prepared pan and bake 22–25 minutes, until the top looks set and the center doesn’t wobble when nudged.
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Remove from the oven and cool completely in the pan.
Topping
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Beat the whipping cream and powdered sugar until stiff peaks form.
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Spread the whipped cream over the completely cooled brownies, then top with the chopped cherries.
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Melt the chocolate chips in the microwave in short bursts, stirring between each, and drizzle over the brownies.
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Cut into squares and serve.
Notes
To prepare in advance: bake the brownies a day ahead and keep them at room temperature in an airtight container. Whip and chill the cream separately. When ready to serve, spread the whipped cream, add cherries, and drizzle with melted chocolate.
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Love black forest? Try these other favorites too:
- Brownie Fruit Pizza
- Cherry Almond Bars