- Dish type
- Chocolate traybakes
My favourite type of brownie. These are made with dried cherries, extra chocolate and nuts and taste like Black Forest gateaux to me! These make a lovely food gift to bring to Christmas parties.
1 person made this
- 115g milk or dark chocolate
- 170g butter
- 300g caster sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 125g plain flour
- 60g walnuts or pecans
- 80g dried cherries
- 85g milk or dark chocolate chips
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Line a rectangular baking tin with foil, allowing some foil to hang over the edges. Lightly grease the foil.
- Melt chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
- Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until cake batter is moistened.
- Chop nuts and dried cherries by hand or in a food processor; fold into cake batter with chocolate chips. Spread cake batter into the prepared baking tin.
- Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.
If the dried cherries stick together too much in the food processor, add 1 tablespoon flour and pulse.
Reviews & ratingsAverage global rating:(10)
Reviews in English (10)
FANTASTIC! I used mini chocolate chips in place of the baking chocolate and regular chocolate chips (that's all I had on hand), and did not chop the cherries and pecans, as I wanted nice pieces of both in the mix. Mine only took about 35 minutes to bake, so be sure to keep check on them, as I think an hour may be too long. These are perfectly moist and very flavorful...a definite keeper~YUM, YUM, YUM!!!!!!! Thanks for sharing.-06 Mar 2015
These brownies are delicious! I made two small changes to the basic recipe based on my previous baking-with-chocolate experience. Since I used unsalted butter, I added 1/4 tsp. salt and 1 tsp. espresso powder to the sugar/egg mixture. These two additions help bring out the chocolate flavor. I plan on making a few batches of these to add to Christmas gift baskets!! My dear hubby is going to be REALLY HAPPY at snack time tonight!!!-03 Aug 2015
by Lisa C,
These were delicious! I substituted chocolate chunks and walnuts and baked for only 32 minutes in the 9x13 pan. I also left the cherries whole and used chunks instead of chips. They are definitely going in my file of “go to” recipes!-08 Feb 2019
Black Forest brownies recipe - Recipes
Home » Everyday Meals » Nigella Lawson Christmas recipes: TV chef shares Black Forest Brownies recipe
Sunday Brunch: Nigella Lawson praises 'fabulous' home economist
Nigella Lawson has been delighting fans recently as her latest series Cook, Eat, Repeat has been airing on BBC Two. She has written a new book of the same name, and today, the food writer shared one of the recipes inside.
Appearing via video link on the Channel 4 show Sunday Brunch, Nigella unveiled her recipe for Black Forest Brownies.
She explained that there are simple swaps which can be made to the ingredients.
This includes the suggestion of using orange juice for a non-alcoholic version.
Nigella also pointed out the flour could be gluten-free if desired, due to the gooey nature of the brownies.
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The recipe with the below quantities should make 16 brownies.
Tim Lovejoy was in the Channel 4 studio and followed the recipe during the show, while Nigella looked on.
During the episode, Nigella shared a top tip for one particular ingredient – the chocolate.
“I do recommend that you get the dark chocolate that says ‘for cooks’, because that’s got a teeny bit of vegetable fat which stops it splitting,” she said.
Nigella Lawson’s Black Forest Brownies
- 150g dried cherries
- 75ml kirsch (or orange juice)
- 200g dark chocolate (70 percent cocoa solids), preferably labelled ‘for cooking’
- 200g unsalted butter
- 100g dark muscovado sugar
- 225g caster sugar
- 1/4 teaspoon fine sea salt
- 25g cocoa
- Four large eggs
- 100g toasted hazelnuts
- 150g plain flour (or gluten-free plain flour)
- One teaspoon finely chopped rosemary needles
- Icing sugar, for dusting
1. Heat the over to 180°C/160°C Fan. Line a 23cm square tin with baking parchment. Leave something heavy on it to keep it down while making the brownies.
2. Put the dried cherries into the smallest saucepan you have and pour over the kirsch (or organge juice). Bring to the boil, stirring frequently to make sure all the cherries get turned In the liquid. Once it comes to the boil, let it bubble for a minute, then take the pan off the heat, leaving the cherries to cool a little, and soak up the liquor or juice.
3. Chop up the chocolate and cut the butter into slices to help it melt. Put these slices into a wide-ish saucepan – I use one of 22cm diameter – and melt over very low heat. Add the chopped chocolate, and when it is all but melted into the butter, take the pan off the heat, stir gently with a spatula, add the sugars, salt and cocoa, stir gently again, and take off the heat and leave to cool.
4. Crack the eggs into a jug and whisk to combine. Put the hazelnuts into a bag, and bash with a rolling pin to break them up a bit.
5. Gradually whisk the beaten eggs into the pan of melted chocolate and, when incorporated into the batter, slowly whisk in the flour until it can’t be seen anymore. Tip the steeped cherries, bashed hazelnuts and chopped rosemary into the pan, and fold to mix. Then scrape into the lined tin.
6. Bake in the oven for around 25 minutes.
7. Once baked, cool on a wire rack, then stack on a plate and sprinkle with icing sugar.
Nigella said of the finished product: “If you put them in the fridge, it tastes like fudge.”
Cook, Eat, Repeat: Ingredients, recipes and stories by Nigella Lawson is out now.
Sunday Brunch airs Sundays on Channel 4 from 9.30am.
Black Forest Brownies
Preheat oven 350ºF. Prepare Brownie Pan Cavities with vegetable pan spray. In small bowl, soak dried cherries in boiling water. When plump, drain and pat dry.
In small bowl, combine flour, baking soda and salt. In small saucepan, melt butter and sugar with water stir until sugar is dissolved. Add 2 cups chocolate chips stir until melted. Remove from heat. Stir in vanilla
In large bowl, beat eggs with electric mixer. Add chocolate mixture mix well. Add flour mixture stir until just combined. Stir in remaining 1 cup chocolate chips. Fill prepared pan cavities 1/2 full with batter.
Bake 17-20 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes loosen edges of brownies with spatula remove from pan. Cool completely.
For glaze, combine butter, corn syrup, water, and chocolate chips in a small saucepan. Stir over medium heat until melted and combined. Remove from heat. Spoon glaze over tops of cooled brownies garnish with whipped cream and maraschino cherries.
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- 185g unsalted butter, chopped, plus extra for greasing
- 375g caster sugar
- 75g cocoa powder
- 3 large eggs
- 100g plain flour, sifted
- 100g drained cherries in kirsch, halved, plus 3 tbsp syrup from the jar
- 75g chocolate chips
- icing sugar, for dusting
Each serving contains
of the reference intake
Carbohydrate 20.8g Protein 2g Fibre 1.2g
How To Cut Brownies
I know that it’s hard not to get excited when the best black forest brownies recipe is finally finished baking, and you just want to dig in right away. If you aren’t serving them to others and you wish to sneak a bite, then go ahead. But did you know there is a right way to cut brownies? It is much easier to get even and straight cuts when you use a plastic knife to do the work. The critical step that many people forget is that you need to wipe off the blade after each brownie. Otherwise, brownie particles will stick to the knife and will attract other pieces that will stick too. Then you end up with a disaster on your hands. When they are done baking, take a knife and gently go along edges, so they don’t stick. Allow the brownies to cool for a couple of hours before cutting.
- 660g pkt brownie mix
- 125g unsalted butter, melted
- 2 Coles Australian Free Range Eggs, lightly whisked
- 680g jar pitted morello cherries, drained reserving liquid
- 2 x 80g Cadbury Cherry Ripe Twin Pack chocolate bars, chopped
- 2 tbs caster sugar
- 2 tbs amaretto liqueur (optional)
- 1 tsp vanilla bean paste
- Icing sugar, to dust
Preheat the oven to 180°C. Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Prepare the brownie mix using the butter and egg following packet directions. Reserve half the cherries. Add the remaining cherries to the brownie batter with the chocolate bar. Gently stir to combine. Spoon into the prepared pan and smooth the surface.
Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool.
Meanwhile, place the reserved cherry liquid in a saucepan with the sugar. Place over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until the liquid reduces by half. Remove from heat. Add the amaretto, if using, and vanilla. Pour into a heatproof bowl. Add the reserved cherries. Place in the fridge for 1 hour to chill.
Dust the brownie with icing sugar. Cut into pieces and serve with cherries in syrup.
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Black Forest Brownies!
Dark Chocolate Chip Brownies, Cherries in Kirsch, Fresh Cherries, and even more Chocolate on top. The BEST Black Forest Brownies!
One of the main requests I had recently is for something Black Forest themed… Ever since I posted my No-Bake Black Forest Cheesecake you guys have wanted more! I will admit that to me personally anything Black Forest themed is a bit more Christmas than anything else.. but its really not. It’s just SO DELICIOUS.
As I said in my No-Bake Black Forest Cheesecake I was never really a fan of Black Forest themed treats in comparison to others, but now having made my fourth batch of these, the cheesecake itself several times, I am OBSESSED.
I made these ever so slightly differently this time by using Golden Caster Sugar and oh my days it was delicious. I much preferred the flavour, and I feel like it made it more fudgey. Also, as I think a Black Forest Gateau uses Dark Chocolate more than anything, I used Dark Chocolate Chips in the brownie batter as well as the extra.
Adding the Cherries that had already been soaked in Kirsch, some extra Kirsch liquid, and then the fresh cherries gave it some moisture that made them even more Fudgey! Honestly, they are SO DAMN GOOD.
I decided to also go a little bit further with these and give them a bit of a chocolate drizzle, and sprinkle on some chocolate curls as who doesn’t like more chocolate?! Honestly, it was worth it. Once the chocolate on top has set, you get the crunch of the chocolate, and then the gooey delicious perfect fudgey brownie underneath.
I obviously use the dark chocolate, but you can swap the chocolate chips that you fold through (Not the ones you melt for the batter) to Milk Chocolate, and the drizzle on top can also be Milk chocolate, for these though I prefer dark!
The actual brownie batter won’t taste like dark chocolate yourself if you’re worried though.. it just makes it perfect. The best way to counter the chocolateyness and make it delicious? Drizzle on some cream, or dollop some Mascarpone on the side! Just like my Triple Chocolate Brownies, they are HEAVENLY either way. I hope you love these as much as I do! Enjoy! x
Black Forest Brownies
These rich brownies are inspired by the classic German black forest cake. They blend together deep, rich chocolate and the tart taste of cherries. The cherry flavor is then amplified with amaretto which makes these the ultimate brownies.
I have always loved the images of black forest cakes. The color contrast between the chocolate cake and the fluffy white whipped cream is inspiring. Then adding the vibrant color of red with plenty of cherries and you know the cake is going to be amazing.
So of course I wanted to take this inspiration and incorporate it into one of my own creations! Hence, black forest brownies were born!
What Makes These Black Forest Brownies So Good?
The Texture. My ultimate favorite kind of brownies are the ones that are super gooey. These brownies have such a good texture because of all of the melted butter & melted chocolate. It makes sure these brownies are moist and have the best consistency!
The Flavor. Cherry is probably one of those flavors that you either like or you don’t, and lucky for me I really, really like the flavor! If you are the same way then these brownies will not disappoint. They are filled to the brim with dried cherries.
They also have a secret ingredient that really makes these one of the best. That ingredient is Amaretto! You can clearly replace this with a more traditional liqueur like Kirsch, but I think the almond-y taste of Amaretto pairs really well with the dried cherries.
The Simplicity. I strive to always create delicious recipes that are easy for anyone to make. And this recipe is the prime example. To me, a brownie is one of the easiest things to make since there is usually little prep work and if you under-bake your brownies they still turn out so good.
The most complicated part of this recipe is whipping together your heavy cream. And if you have a hand blender than most of the work is just being patient until it is done!
Why Use Dried Cherries Instead of Fresh?
When I first started developing this recipe I was determined to use fresh cherries. But as I made several batches I realized the liquid from the cherries was just too much to overcome. The other thing I realized is that I actually really love dried cherries!
They are all natural, so there is really no difference in using them compared to fresh and because they are dried the flavor is that much more concentrated compared to fresh.
AND the variety of cherries that are dried are better suited in baking compared to the fresh eating kind! After I tried using fresh cherries, I did a little extra research and realized I was setup for failure from the get go! There are actually two different types of cherries, tart and sweet.
Sweet cherries are the more typical cherry you eat fresh and have a lower acidity level than their tart counterparts. They are also, as the name suggests, much sweeter than tart cherries! If you want to learn more about the difference between the two, The Spruce Eats has a quick an easy article to read!