Black forest brownies is a fudgy brownies recipe, full of sweet chocolate, crunchy pecans and cherries.
I love the flavors of chocolate and cherry together! In past years of the 12 Weeks of Christmas Treats, I’ve shared recipes with this flavor combination like these Chocolate Covered Cherry Delight Cookies (just like a cookie version of chocolate covered cherries) or these Cherry Chocolate Kiss Cookies. So when I came across a recipe for Black Forest Brownies in one of my favorite authors’ books, Lake Eden Cookbook, I knew I had to try it! The book, by the way, is a compilation of all of the recipes that appear in the Hannah Swensen mystery series. Hannah is owner of a cookie shop in the fictional town of Lake Eden and she solves crimes on the side (or by accident sometimes)!
Did you know that combination of cherries and chocolate is not named after the actual Black Forest mountain range in southwestern Germany? Actually, it’s from the specialty liquor of that region that is distilled from tart cherries. That liquor is called Schwarzwälder Kirsch(wasser). It eventually made it’s way into German confections and that is why that combination is famously referred to as “Black Forest”.
I adapted the black forest brownies recipe a bit to use frozen whole cherries and cherry juice to make the flavors a bit more subtle.
These are a moist, almost fudge-like, brownie that has a hint of cherry. I served these at a recent gathering of friends and they all thought they were delicious and that the cherry flavor was not too overpowering.
I hope you’ll give these black forest brownies a try!
- ¾ cup semi-sweet chocolate chips
- ¾ cup butter
- 1 ½ cup granulated sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup pecans, chopped
- ½ cup whole, pitted frozen cherries, thawed with juice reserved (I got mine at Costco)
- ½ cup miniature semi-sweet chocolate chips
- Preheat oven to 350° F.
- Line a 9×13-inch cake pan with foil, overlapping the ends and sides. Spray the foil lined pan with non-stick cooking spray.
- Microwave the ¾ cup chocolate chips and butter in a microwave safe mixing bowl for one minute. Stir. If it’s not melted, microwave for an additional 30 seconds and stir again. Repeat if necessary until chocolate is smooth.
- Stir the sugar into the chocolate mixture. Cool if necessary before adding the eggs (you don’t want them to cook!). If ok, add them to sugar chocolate mixture until blended. Add vanilla extract.
- Stir in the flour and mix just until moistened.
- Chop cherries. Add pecans, cherries and reserved cherry juice. Add miniature chocolate chips and stir just until mixed.
- Spread batter into prepared pan.
- Bake in 350° F degree oven for 30 minutes. DO NOT OVERBAKE!
- Cool brownies in pan on a wire rack. When completely cool, grab edges of foil and lift out of the pan. Flip out onto a cutting board, peel off the foil and cut them into squares.
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