Dark Chocolate Black Forest Brownies
This recipe for Black Forest Brownies is based on one that was published in Country Woman Magazine in the January/February 1994 issue.
The original recipe called for maraschino cherries, but I prefer to use dark sweet cherries from the freezer section instead.
If you search the recipes in this blog, you’ll find several Black Forest recipes–Black Forest Cake, Black Forest Pudding Cake, and now these Black Forest Brownies.
That combination of chocolate and cherries is just so good!
PrintBlack Forest Brownies
These dark cake-like brownies are sure to become your new favorite!
- Prep Time: 10 minutes
- Cook Time: 30-35 Minutes
- Total Time: 40-45 Minutes
- Category: Dessert
- Method: Baking
Ingredients
1-1/3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Salted Butter
3/4 Cup Cocoa Powder
1/4 Cup Black Cocoa Powder
4 Large Eggs, Beaten
2 Cups Granulated Sugar
1-1/2 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract
10 Ounce Package Frozen Dark Sweet Cherries, Thawed and Drained
1/2 Cup Chopped Walnuts
Icing:
1/4 Cup Salted Butter
1 Teaspoon Vanilla Extract
2 Cups Confectioners Sugar
6 Tablespoons Cocoa Powder (I used 4 regular and 2 black)
1/4 Cup Whole Milk
1/2 Cup Chopped Walnuts
Instructions
Preheat your oven to 350 degrees.
Spray a 13×9 pan with cooking spray or Bakers Joy.
In a large saucepan, melt the butter, then remove the pan from the heat and stir in the cocoa until smooth. Let cool slightly, then beat in the eggs, sugar, and extracts.
In a large bowl, combine the flour, baking powder, and salt.
Stir the flour mixture into the cocoa mixture, then stir in the cherries and nuts.
Pour into the greased pan, and bake for 30-35 minutes.
To make the icing, blend the softened butter, vanilla, confectioners sugar, cocoa, and milk until smooth. Spread over the hot brownies when they come out of the oven.
Sprinkle on the nuts, let cool, and enjoy!
Notes
If you don’t have black cocoa, you can absolutely just use regular baking cocoa. You can also (of course) substitute the milk in the icing for whatever milk you prefer, and the walnuts for whatever nuts you like. You can also leave out the nuts completely, and increase the vanilla extract by 1 teaspoon if you want to omit the almond extract.
