These Easy Black Forest Fudgy Brownies, are filled with chocolate and cherries and topped with decadent chocolate ganache.

Easy Black Forest Fudgy Brownies (with chocolate and cherries)

They're made with basic ingredients and can be prepared with frozen, jarred, canned, or candied (glace) cherries if fresh cherries are not available.

This makes them great for any time of year, not just cherry season.

Visual instructions

Here are step by step pictures so you can see what the batter and chocolate ganache at each stage should look like.

The full printable recipe with amounts and instructions are at the end of this post.

Butter mixture

Step 1: Melt ⅔ cup (150g) butter with ½ cup (100g) of sugar over medium heat, stirring until the sugar dissolves. Set aside to cool slightly.

Egg Mixture

Step 2: In a large bowl, whisk 3 large eggs and another 100g (½ cup) of sugar for about 5 minutes until light, smooth, and fluffy.

Combine the butter and egg mixtures

Step 3: Pour the cooled butter mixture into the egg mixture and whisk for about 1 minute to combine.

Step 4: Sift in 1 cup (120g) all-purpose flour, ½ cup (60g) unsweetened cocoa powder, ½ teaspoon salt, and ½ teaspoon baking powder. Mix lightly until just combined.

Step 5: Add ½ cup (100g) chocolate chips and 1 cup (150g) quartered, pitted cherries. Mix gently to combine.

Transfer the batter to a lined 8-inch baking pan or a 12-cavity brownie pan. Bake for 35-38 minutes.

Transfer the batter to a lined 8-inch baking pan or a 12-cavity brownie pan. Bake for 35-38 minutes.

For an 8-inch pan, cool for an hour before topping with ganache and slicing.

For a brownie pan, cool before removing and adding ganache.

Chocolate Ganache (optional)

You can enjoy your brownies with or without the chocolate ganache. Adding ganache creates a richer flavor, but either way, they are absolutely delicious.

Add chopped chocolate or chocolate chips (dark or milk or both) to warmed heavy (whipping or double) cream and let sit for 5 minutes before stirring.

Allow the ganache to thicken for about 10 minutes before spreading over the cooled brownies.

For a cakier brownie, bake for 40-45 minutes, or until the toothpick comes out almost clean. Cover lightly with foil if the top browns too quickly.

Storing and Freezing

Room Temperature: Store chocolate cherry brownies at room temperature for up to 4 days.

Refrigerate: Keep them in the fridge for up to 6 days.

Freeze without Ganache: Freeze for up to 3 months. Wrap each brownie in a double layer of cling film and cover with kitchen foil. Thaw in the fridge overnight and bring to room temperature before serving.

Reheat: You can also reheat them in the microwave for a few seconds or oven for about 4-5 minutes (set to a low temperature).

Bake the brownie for 38-40 minutes until slightly under-baked, as it will continue to set after removal. A toothpick inserted in the center should come out with crumbs attached.

Tips

Bake the brownie for 38-40 minutes until slightly underbaked, as it will continue to set after removal from the oven. A toothpick inserted in the center should come out with crumbs attached.

For a cakier brownie, bake for 40-45 minutes, or until the toothpick comes out almost clean. Cover lightly with foil if the top browns too quickly.

Allow the brownie to cool completely before slicing, ideally waiting an hour or chilling overnight. Slicing while warm may cause it to fall apart.

If using frozen cherries, no need to defrost, but add a few extra minutes to the baking time. You can use jarred, canned, or candied (glace) cherries if fresh cherries are not available.

Recipe