Fudgy brownies with chewy edges slathered with cherry jam and topped with fresh whipped cream. These black forest brownies are a dream.
Brownies are probably one of the best things to ever happen in the world of chocolate desserts. Fudgy with crisp tops and chewy edges; they're everything I could ever ask for and more. I've never been a brownie purist.
My latest obsession are these black forest brownies. I've been loving this flavor paring in so many things these days. Ever since making Black Forest funnel cake, I realized how good it was in other forms beyond cake. My Black Forest pie is family favorite and now the weather is getting cooler, I'll be making a lot of this Black Forest hot chocolate.
Will Black Forest Brownies Stick to Parchment Paper?
Parchment paper is naturally nonstick so your brownies will not stick to parchment, which is why I recommend it in my brownie recipes. Brownies will occasionally stick to aluminum foil, so I recommend greasing aluminum foil to help prevent that from happening. Brownies tend to stick to glass pans, so line them with parchment or greased aluminum.
Can Brownies be Frozen?
Yes, you can freeze your brownies, but I recommend not topping the brownies with the jam or whipped cream until you take the brownies from the freezer. If you would like to freeze the finished brownies, I would at the very least remove the whipped cream first as it does not thaw well and will become liquidy as it thaws. Another work around is to use something like Cool Whip on your brownies - not as tasty, but it works if you need to freeze the brownies with the whipped cream. When freezing, keep the brownies in airtight containers to prevent them from getting that freezer taste.
Black Forest Brownies
- 3 tablespoons unsalted butter
- ⅓ cup vegetable oil
- 5 oz semi-sweet chocolate
- ½ cup 2 tablespoons brown sugar
- 2 large eggs room temperature
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup cherry jam
- ⅔ cups heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- cherries fresh or frozen and thawed
- 1 oz chocolate
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper.
- In a small saucepan, add a couple of inches of water and heat on medium.
- Place a larger heatproof bowl over the small saucepan. Make sure the bowl is large enough that it does not touch the water at the bottom.
- In the bowl, add the butter, oil and chocolate. Stir with a silicone spatula until the chocolate is melted and fully combined. Turn off the heat and remove the bowl from the saucepan.
- Allow the mixture to cool slightly, then add the brown sugar and the eggs and mix well.
- Add in the flour, cocoa powder, and sat. Mix well and give it a good stir for about one minute. Beat in the vanilla until combined.
- Pour the batter into the baking pan and bake for 30 minutes. Remove and allow to cool completely. I recommend placing the brownies in the freezer to help speed cooling.
- Slather the top of the brownies with the cherry jam. Set aside.
- Whip the heavy cream, powdered sugar, and vanilla until it reaches medium peaks. Top the brownies with the whipped cream.
- Top with the cherries, and shave the chocolate with a microplane or peeler over the brownies.
- Cut into bars and serve immediately.