Small batch black forest brownies, aka rich fudge brownies that are loaded with cherries.
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small batch black forest brownies
Chocolate and cherry is just simply a perfect flavor combo. These black forest brownies combine rich, fudgy brownies, cherries, and whipped cream to create the perfect fruity brownie.
why you’ll love these black forest brownies:
- They’re super fudgy: as all brownies should be.
- They’re made in a loaf pan: perfect for having a small batch all to yourself.
- Cherries and chocolate chips: standard brownies typically don’t have mix-ins, but here we’re mixing in cherries AND chocolate chips to make them texturally interesting, and delicious.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
The secret to crackled brownie tops:
The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the egg vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices:
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking:
Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey:
The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for black forest brownies
Cherry fudge brownies:
- All purpose flour: lends some structure to the brownies.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
- Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch process cocoa: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa or even black cocoa powder can easily be substituted in here.
- Egg: binds the brownie batter together, adds moisture to the brownies, and is the main contributor to getting that perfectly crackled top.
- Cherries: the star of the show! I recommend using fresh, but in a pinch you can use frozen as well. If using frozen, you may need to extend the baking time for a few minutes.
whipped cream:
- Heavy whipping cream: to make some homemade whipped cream for topping these brownies.
- Granulated sugar: we’ll use a little bit of sugar to slightly sweeten the cream.
- Vanilla bean paste: for flavor and to see those cute little bean specks! You can easily substitute in vanilla extract. This is the vanilla bean paste I use and love.
how to make small batch black forest brownies
Here are the steps to follow to make these brownies. You can find the complete recipe (which is printable!) at the end of this blog post.
- Melt together the butter and chocolate, then mix in the cocoa powder.
- Add in the egg and sugar, whisking vigorously for 1 minute.
- Mix in the flour and salt, followed by the cherries.
- Bake, top with whipped cream & enjoy!
small batch black forest brownies recipe q&a
what size loaf pan do I need?
I used an 8×4″ loaf pan for these red velvet brownies, but if 9×5″ is all you have on hand then it will be perfect for the job. Just note that in a larger loaf pan, the brownies will be a tad more thin and therefore will require a little less baking time (probably about 5 minutes less.)
can I double this small batch brownie recipe?
Yes! You can double the recipe and bake it off in two loaf pans, or in an 8″ square pan. The baking time will be about the same in an 8″ square pan since the thickness will be the same.
how to store black forest brownies
These brownies will keep well in an airtight container at room temperature for 3 days. If they are topped with the whipped cream, they will need to be stored in the fridge – so I do recommend only topping the brownies as you want to eat them.
tools and ingredients
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other recipes you might enjoy:
did you make this recipe?
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Small Batch Black Forest Brownies
Ingredients
Black Forest Brownies
- 56 g unsalted butter (¼ c.)
- 90 g semi-sweet chocolate chips (½ c.)
- 12 g dutch process cocoa (2 tbsp.)
- 1 egg
- 100 g granulated sugar (½ c.)
- 40 g all purpose flour (⅓ c.)
- ¼ tsp. salt
- 50 g cherries pitted (⅓ c.)
- 45 g semi-sweet chocolate chips (¼ c.)
Whipped Cream
- 55 g heavy cream (¼ c.)
- 1 tsp. granulated sugar
- ¼ tsp. vanilla
Instructions
Black Forest Brownies
- Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.
- Wash, pit, and cut the cherries in half.
- In a medium sized microwave safe bowl, melt together the butter and 90g (½ c.) chocolate chips in 30 second intervals, stirring in between each interval.
- Once the mixture is melted and smooth, whisk in the cocoa powder.
- Add in the egg and the sugar and whisk vigorously for at least 1 minute.
- Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the ingredients. When there are only a few streaks of flour remaining, add in the remaining 45g (¼ c.) of chocolate chips and the cherries. Fold just until no flour streaks remain.
- Pour the brownie batter into your prepared loaf pan. Bake for 20-25 minutes, or until the edges are set and the middle only slightly wobbles.
Whipped Cream
- Beat together the heavy cream, sugar, and vanilla until stiff peaks form.
- Slice the brownies once they have cooled to room temperature, then top them with whipped cream & more cherries. Serve and enjoy!
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Hi Erin! I love the combination and would love to try these out! I was wondering if I could substitute butter for oil and if so, how much should I use and when should I add it to the mixture in your opinion? Thank you!
Thank you so much! You can use 45g of any neutral oil in place of the butter. You’ll want to melt the chocolate chips on their own in the beginning, and then mix the oil and cocoa powder into the melted chocolate chips. Hope you enjoy if you try them out! ☺︎
I would love to make these…can I use canned, red tart cherries???
You can definitely sub those in for the jam, hope you enjoy!