Fudgy Black Forest Brownies (Decadent, Irresistible & Bakery-Style Rich)

Oh my goodness, if you love chocolate and cherries together, you are in for something truly special. These Fudgy Black Forest Brownies are inspired by the classic German Black Forest cake — but transformed into a dense, ultra-chocolatey brownie with pockets of juicy cherries and melty dark chocolate chips.

This is the kind of dessert I bake when I want something dramatic but easy. No layers. No fuss. Just deep cocoa flavor, bursts of cherry, and that fudgy center we all secretly fight over.

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Overview of Fudgy Black Forest Brownies

These brownies are:

• Deeply chocolatey and moist
• Packed with juicy cherries
• Studded with dark chocolate chips
• Easy to make in one bowl
• Perfect for holidays, gatherings, or weekend baking

What They Taste Like

Imagine biting into a rich, dense brownie — not cakey, not dry — but thick and fudgy. Then you hit a soft, slightly tart cherry that balances the sweetness perfectly. The dark chocolate chips melt into pockets of silky richness.

It’s bold. It’s indulgent. It’s unforgettable.

Ingredients (Complete & Detailed)

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Dry Ingredients

• 1 cup (125g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Wet Ingredients

• 2 large eggs, room temperature
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

Add-Ins

• 1 cup canned cherries, drained well and gently patted dry
• 1/2 cup dark chocolate chips (60–70% cocoa recommended)

Optional Enhancements

• 1 tablespoon cherry juice (for extra cherry flavor)
• 1/4 teaspoon espresso powder (intensifies chocolate flavor)

Tools Needed

• 8×8-inch baking pan
• Mixing bowls
• Whisk
• Spatula
• Parchment paper

How to Make Fudgy Black Forest Brownies

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Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, sugar, salt, and baking powder.

Step 3: Mix Wet Ingredients

In another bowl, whisk eggs, melted butter, and vanilla until smooth and glossy.

Step 4: Combine

Add the wet mixture to the dry ingredients. Stir gently until just combined — do not overmix.

Fold in drained cherries and chocolate chips.

Step 5: Bake

Spread batter evenly into prepared pan. Bake for 25–30 minutes, until edges are set but center remains slightly soft.

A toothpick should come out with moist crumbs — not wet batter.

Step 6: Cool Completely

Let brownies cool completely before slicing. This is key for clean cuts and fudgy texture.

What to Serve with Black Forest Brownies

• Whipped cream
• Vanilla ice cream
• Fresh cherries on top
• Light dusting of powdered sugar
• Hot espresso or strong coffee

Tips for Perfect Fudgy Texture

• Do not overbake — slightly underbaked is better.
• Pat cherries dry to prevent excess moisture.
• Use high-quality cocoa powder.
• Cool fully before cutting.

Storage Instructions

• Store at room temperature in airtight container for 3 days.
• Refrigerate up to 5 days.
• Freeze up to 2 months (wrap individually).

General Information

Black Forest cake originates from Germany and traditionally combines chocolate cake, cherries, and whipped cream. These brownies capture those same flavors in a simplified, modern twist — rich, portable, and deeply satisfying.

Perfect for:

• Valentine’s Day
• Christmas dessert trays
• Potlucks
• Chocolate lovers

Frequently Asked Questions

Can I use fresh cherries?

Yes, just pit and halve them first.

Can I make them extra fudgy?

Reduce flour slightly to 3/4 cup.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend.

Can I double the recipe?

Yes — bake in a 9×13-inch pan and adjust baking time to 30–35 minutes.

Nutritional Information (Per Brownie – 9 squares)

Nutrient	Amount
Calories	265 kcal
Carbohydrates	34g
Protein	4g
Fat	14g
Saturated Fat	8g
Sugar	22g
Fiber	3g
Sodium	120mg

Interactive Moment

If you bake these Fudgy Black Forest Brownies, I would absolutely love to see them!

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Leave a comment and tell me — did you serve them with ice cream or whipped cream?

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