Black Forest Espresso Fudge Brownies

Enjoy this re-invented Black Forest Cake as fudgy moist Black Forest Brownies for an incredibly delicious throwback! While Black Forest Cake may be something of the 1970's, it's certainly a flavour combo this is as relevant as ever! It hits high on my list up there with chocolate + peanut butter, chocolate + coffee, and chocolate + caramel. 

Actually, it's probably my most favourite fruit + chocolate combo.

This recipe is unreal. We devoured this whole entire pan in an embarrassing 2 days! That's the truth. It takes inspiration from the traditional Black Forest Cake, but instead of cake we're making the deepest darkest fudgy brownies! Annnnnnd, instead of spiking it with cherry liquor, I've infused it with a hit of espresso and WOW... this combination is out of this world!

This might be the only way I want to eat brownies from now on (except I will still eat every other kind of brownie).

HOW TO MAKE BLACK FOREST BROWNIES

• STEP 1). First make the brownie batter which is simple! In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. Or, you can melt it gently in the microwave. Mix in espresso powder, vanilla and salt.

• STEP 2). Mix sugar into the chocolate mixture and then beat in eggs one at a time. Fold in flour.

• STEP 3). Pour batter into prepared pan and use the back of the spatula to smooth out the surface. Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 22-25 minutes. Transfer pan to a wire rack and let cool completely.

• STEP 4). For the topping, begin beating cream cheese with ¼ cup of cream until smooth. Then add remaining cream and beat until firm peaks form. Spread over cooled brownies and chill.

• STEP 5). For the compote, combine cherries and sugar in a small saucepan over medium heat and cook until cherries soften and release their juices. Simmer for 5 minutes until the sugar is dissolved and the syrup thickens. Stir in lemon juice. Combine corn starch and water to make a slurry and then add to the saucepan. Stir it in and boil for 30 seconds to thicken. Pour it out into a bowl and refrigerate until thoroughly chilled.

• STEP 6). To finish the brownies, spoon the chilled compote over the whipped cream and serve!

RECIPE FAQ:

How can you stabilize whipped cream?

The other deeply delicious and functional secret to this recipe for black forest brownies? Cream cheese whipped cream!

Using a bit of cream cheese not only helps stabilize the cream, but it adds a rich, cultured, tangy flavour that plays off the bitter chocolate and sweet black cherries.

Can I use frozen cherries for black forest brownies?

When cherries are in season, you can make these brownies with fresh cherries, but then you can also make them all year 'round since frozen cherries work just as beautifully! No need to thaw them as they will cook in the pot.

I'd suggest making a big batch of the cherry compote as it is sooooo delicious. I served the extras warm over vanilla ice cream with chocolate shavings. I'm sure you can guess it was a great idea 😉

If you love brownies, check out these recipes!

Black Forest Brownies

Christina Marsigliese

Super fudgy espress-infused chocolate brownies with black cherry compote and fresh whipped cream!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings 12 brownies

Ingredients

  

• 6 oz bittersweet chocolate minimum 70% cocoa solids, coarsely chopped
• 8 tablespoon unsalted butter
• 2 teaspoon espresso powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup all-purpose flour

Topping:

• 2 tablespoon cream cheese
• ¾ cup 35% whipping cream

Cherry compote:

• 1 cup 125g whole black cherries
• 2 tablespoon 25g granulated sugar
• 1 tablespoon 15ml lemon juice
• 1 teaspoon corn starch
• 1 tablespoon water

Instructions

 

• Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
• In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. Mix in espresso powder, vanilla and salt. Mix in sugar and then beat in eggs one at a time. Fold in flour.
• Pour batter into prepared pan and use the back of the spatula to smooth out the surface. Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 22-25 minutes. Transfer pan to a wire rack and let cool completely.
• For the topping, begin beating cream cheese with ¼ cup of cream until smooth. Then add remaining cream and beat until firm peaks form. Spread over cooled brownies and chill.
• For the compote, combine cherries and sugar in a small saucepan over medium heat and cook until cherries soften and release their juices. Break the cherries down and cut them in half with the side of a spoon. Simmer for 5 minutes until the sugar is dissolved and the syrup thickens. Stir in lemon juice. Combine corn starch and water to make a slurry and then add to the saucepan. Stir it in and boil for 30 seconds to thicken. Pour it out into a bowl and refrigerate until thoroughly chilled.
• Spoon chilled cherry compote over the cream on the brownies and serve!