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So I came up with these small-batch black forest brownies last winter when I was craving something chocolate-cherry but didn't want to make a whole dang cake for just me and my husband. They've got that fudgy brownie base that's basically non-negotiable in my book, topped with boozy-tasting cherries (though there's no actual booze) and a cloud of whipped cream. Honestly, they're dangerously good for something that comes together so quickly. The small batch thing is both a blessing and a curse - you don't have tons of leftovers tempting you, but you'll probably wish you did!
Why You'll Love This Recipe
- It makes just enough for 2-4 people, so you won't be eating brownies for days
- The combination of chocolate, cherries, and cream is basically impossible to resist
- They look fancy but take less than 30 minutes of actual work
- They're the perfect "emergency dessert" when you need chocolate NOW
Last month my sister stopped by unexpectedly feeling super down after a bad day at work. I whipped these up while we were chatting, and by the time we'd polished off warm brownies with cherry topping and a glass of wine, she was laughing again. She texted me three days later asking for the recipe because she'd been thinking about them non-stop. That's the magic of chocolate and cherries, I guess!
Key Ingredients
- Unsalted butter - Using unsalted lets you control the salt level, but honestly, if you only have salted butter, just use that and skip adding the salt later. I've done it both ways and can barely tell the difference.
- Cocoa powder - Go for the good stuff here if you can. Dutch-processed gives that really deep chocolate flavor, but regular works fine too. Just don't use hot chocolate mix by mistake like I did once in college (disaster).
- Canned/jarred cherries - I use the cherries packed in syrup from the baking aisle, not maraschino cherries (too artificial) or fresh (too much work for a quick dessert). The juice from the can becomes this amazing cherry soak for the brownies.
- Whipped cream - You can totally use the stuff from a can if you're in a hurry. But if you've got an extra minute, whipping up heavy cream with a splash of vanilla makes these taste even more special.
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Brownie Magic
- Melting method - You can melt the butter in the microwave right in your mixing bowl to save dishes. Just go slow - 15-second bursts - and stop when it's just melted. I've definitely exploded butter all over the microwave by getting impatient.
- Mixing technique - Once you add the flour, don't go crazy with mixing or you'll end up with tough brownies. I just fold it in until I don't see dry spots anymore, then stop. Over-mixing is the enemy of fudgy brownies!
- Pan choice - If you don't have a small square pan, a loaf pan works perfectly. I've even used one of those little rectangular Pyrex containers meant for leftovers in a pinch. The shape doesn't matter much since you're covering it all with toppings anyway.
- Doneness test - The toothpick test lies with fudgy brownies! If you wait until a toothpick comes out clean, they'll be overbaked. Instead, look for the edges to be set but the center to still look slightly underdone. They'll firm up as they cool.
- Cherry soak - Don't skip poking holes in the brownies before adding the cherry juice! This lets all that flavor seep down into the brownie instead of just sitting on top. I use a fork to make little holes all over.
You Must Know
- These are best assembled right before eating - the whipped cream will melt if it sits too long
- The brownies themselves can be made a day ahead if needed
- They're amazing slightly warm with cold whipped cream
The first time I made these, I didn't drain the cherries enough and ended up with cherry juice running everywhere. Still delicious, but definitely more of a spoon dessert than a finger food! I've also played around with the amount of sugar - the recipe version is perfect for me, but if you like things less sweet, you could cut the sugar to 1/3 cup and still be good.
Serving Ideas
These are perfect for date night dessert at home - fancy enough to feel special but not so complicated that you're exhausted from making them. I like to serve them in little dessert dishes with extra whipped cream on the side. If you're feeling extra, warm the brownies slightly before topping them so you get that amazing hot/cold contrast. They also work great as the dessert for a small dinner party - just assemble them right before serving so the whipped cream stays fluffy.
Tasty Twists
Try adding a splash of kirsch or cherry liqueur to the cherry juice if you want the boozy Black Forest taste. For a shortcut version, use cherry pie filling instead of the canned cherries. My husband likes when I add a handful of chocolate chips to the brownie batter for extra chocolate punch. Around the holidays, I sometimes add a tiny bit of cinnamon to the brownie batter, which gives them this amazing warm spice note that works surprisingly well with the cherries.
Storage Smarts
The brownies on their own keep well at room temperature for 2-3 days in an airtight container. Once you add the toppings though, they need to be eaten pretty much immediately (oh darn!). If you somehow have leftovers with the topping, you can refrigerate them, but the whipped cream won't be as nice the next day. The assembled brownies don't freeze well at all - the cherries get weird and the cream gets weirder. I sometimes make a double batch of just the brownies and freeze half for later emergencies.
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Brownie Secrets
For the fudgiest texture, refrigerate the brownies for about an hour before adding toppings
If your cherries aren't very sweet, add a teaspoon of sugar when you warm the juice
A splash of almond extract in the brownie batter makes the cherry flavor pop even more
I've made these small-batch black forest brownies for impromptu desserts when friends drop by, for movie nights when we want something a little fancy, and honestly, plenty of times just because it was Tuesday and I needed chocolate. There's something about that combination of fudgy brownie, slightly tart cherries, and billowy whipped cream that feels sophisticated but comforting at the same time. And the small batch size means you can indulge without having tempting leftovers calling your name from kitchen for days afterward... though you might find yourself making them again sooner than you'd planned!
Frequently Asked Questions
- → Can I use fresh cherries instead of canned?
- Yes! When in season, pit about 1/2 cup of fresh sweet cherries and simmer them with 2 tablespoons of sugar and 2 tablespoons of water for 5 minutes to create a sauce. Cool before using.
- → What's the best cocoa powder to use for these brownies?
- Dutch-processed cocoa powder will give you the richest, darkest chocolate flavor that pairs beautifully with cherries, but regular unsweetened cocoa powder works well too.
- → Can I make these ahead of time?
- You can make the brownie base up to 2 days ahead and store in an airtight container. Add the cherry juice, cherries and whipped cream just before serving for best results.
- → What size pan should I use if I don't have a 6x6 inch pan?
- A standard loaf pan (8x4 or 9x5 inches) works perfectly. You could also use a small round cake pan (6 inches) or even ramekins for individual servings, just adjust baking time accordingly.
- → Can I add kirsch to make it more authentic?
- Absolutely! For a more traditional Black Forest flavor, substitute 1 teaspoon of kirsch (cherry liqueur) for 1 teaspoon of the cherry juice when drizzling over the brownies.
- → How do I store leftovers?
- Store leftover brownies in the refrigerator for up to 2 days. The whipped cream will deflate somewhat, but they'll still taste delicious. You can also store the brownies without toppings and add fresh whipped cream before serving.