Fudgy black forest brownies that are filled with cherry flavor and topped with whipped cream – they’re perfect for any special occasion! Totally gluten-free and dairy-free too.
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Jump to:
- What are Black Forest Brownies?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Black Forest Brownies (Step by Step):
- Recipe FAQs:
- Dish by Dish Tips/Tricks:
- Other Cherry Recipes to Make:
- Other Chocolate Recipes You’ll Enjoy:
- Black Forest Brownies (Gluten-Free, Dairy-Free)
What are Black Forest Brownies?
Black forest brownies are a literally cross between traditional fudgy brownies and the classic black forest cake.
Combining the rich and fudgy texture of brownies with the flavors of the famous German dessert (cherries and chocolate), whole or chopped cherries folded into the brownie batter, resulting in bursts of tart and sweet.
As a finishing touch, this black forest cake in brownie form is often topped with whipped cream and a cherry.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for these black forest brownies are easily accessible at local grocery stores.
- Easy to Make: While these cherry chocolate brownies may look fancy and fit for a special occasion, they’re uncomplicated to prepare.
- Totally Gluten-Free & Dairy-Free: The best part is that this black forest brownies recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for these black forest brownies recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Cherries: I recommend using fresh juicy cherries during cherry season, but frozen cherries will work just as well. Make sure to remove the stalks and seeds before using the cherries.
- White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Cherry Syrup: If you are Celiac or gluten-intolerant, make sure to use gluten-free cherry syrup. Alternatively, you may also use cherry liquor if you prefer.
- Cornstarch: Cornstarch acts as a thickener to give the cherry sauce a thicker consistency. Alternatively, if you are allergic to corn, you can either use tapioca starch or arrowroot starch instead.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use vegetable oil (such as sunflower oil, canola oil, avocado oil, olive oil or coconut oil) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.
- Chocolate: I used semisweet dairy-free chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular semi-sweet chocolate or dark chocolate chips instead.
- Brown Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: Eggs act as a binder to better bind the ingredients together, so I do not recommend leaving them out. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free or vegan, you can use acquafaba or an egg-replacer instead.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
- Gluten-Free Flour Blend: I recommend a using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using gluten-free blends that are made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Cocoa Powder: Make sure to use unsweetened cocoa powder because we will already be adding sugar to sweeten the batter.
- Espresso Powder: Adding espresso powder or instant coffee powder really accentuates the taste of chocolate in these brownies, so I definitely recommend not skipping it!
- Whipped Cream: I used dairy-free whipped cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipped cream instead. You may also skip this altogether.
How to Make Black Forest Brownies (Step by Step):
1. Prepare Cherry Sauce
In a medium saucepan add the cherries, sugar and cherry syrup, heating on medium heat until they begin to break down. In a separate small bowl add the cornstarch to the water to dissolve.
Pour the mixture into the saucepan and continue heating until you get a thick cherry sauce that coats the back of a spoon.
2. Remove Sauce from Heat and Cool
Remove from the heat, set ¼ cup of cherry sauce aside for topping the brownies later and let cool completely.
3. Preheat and Line
Preheat the oven to 350F. Prepare a 9″x9″ baking pan with parchment paper.
4. Brown the Butter
Brown the butter for the brownie batter in a pot. Stir continuously until the melted butter begins to create brown bits at the bottom of the pot and give off a nutty scent.
5. Melt Chocolate in Butter
Add the chopped semi sweet chocolate immediately to the hot butter and mix together until completely melted. Remove from the heat.
6. Combine Sugar, Eggs, Vanilla and Syrup
In a separate bowl, combine the sugar, brown sugar, eggs, vanilla extract and cherry syrup.
Beat until thick and fluffy, use a hand mixer if available, but a whisk can still be used if not. You will notice the mixture has lightened in color as well.
7. Add Chocolate Butter Mixture
Pour in the brown butter and melted chocolate mixture and mix together on low speed or with a whisk until combined.
8. Add Dry Ingredients
Fold in the gluten-free all-purpose flour, xanthan gum (if using), cocoa powder and espresso powder until combined. Use a rubber spatula at this point to ensure you don’t overmix.
9. Transfer Brownie Batter to Pan
Pour the brownie batter into the pan.
10. Swirl Cherry Sauce into Brownie Batter
Take spoonfuls of the cherry sauce and place throughout the top of the brownie batter. Use a knife or toothpick to swirl the cherry sauce into the batter.
11. Bake Until Ready
Bake for 35-40 minutes or until a toothpick is inserted and comes out clean.
12. Cool Completely
Once out of the oven, let the pan cool completely on a wire rack.
13. Remove and Slice
Remove from the dish with parchment paper and cut into squares.
14. Garnish and Serve
Dollop a nice spoonful of homemade whipped cream on these homemade brownies, followed by a drizzle of cherry sauce that was set aside earlier, and top with fresh cherries or maraschino cherries.
(TIP: For a more decadent dessert, you can serve these with a scoop of ice cream too!)
Recipe FAQs:
To store, I recommend storing the black forest brownies without the whipped cream topping in an airtight container or wrap them in plastic wrap and storing them in the fridge for up to 4 days.
You can also freeze these black forest cherry brownies by placing them in a freezer-safe container or wrap them in plastic wrap and freeze for up to 2 months.
Dish by Dish Tips/Tricks:
- Swap Out Cherries for Berries: Cherries not available, or simply not a fan of them? Feel free to swap out the cherries with berries (such as raspberries or blackberries).
- Make a Cake: If you’d rather make a cake instead of brownies, you don’t have to slice the baked batter into pieces. I used a square pan, but feel free to use an 8-inch round cake pan if you prefer. Spread whipped cream directly over the whole cake, pour cherry sauce over and top with cherries.
- For a More Convenient Version: If you’re not keen on making brownies or cherry sauce from scratch, you can also use a box of gluten-free brownie mix and store-bought cherry pie filling to make the process slightly quicker!
Other Cherry Recipes to Make:
Other Chocolate Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintBlack Forest Brownies (Gluten-Free, Dairy-Free)
- Total Time: 50 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Fudgy black forest brownies that are filled with cherry flavor and topped with whipped cream – they’re perfect for any special occasion! Totally gluten-free and dairy-free too.
Ingredients
For the Cherry Sauce:
- 1 cup cherries (fresh or frozen), stalks and seeds removed
- 1/4 cup white sugar
- 2 tablespoons cherry syrup
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Brownies:
- 1 1/2 sticks unsalted dairy-free butter, browned
- 4 ounces semisweet dairy-free chocolate, chopped or in chips
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cherry syrup
- 1/2 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon espresso powder
For the Topping (Optional):
- Dairy-free whipped cream
- Fresh cherries
Instructions
- Prepare Cherry Sauce: In a saucepan add the cherries, sugar and cherry syrup, heating on medium heat until they begin to break down. In a separate small bowl add the cornstarch to the water to dissolve. Pour the mixture into the saucepan and continue heating until a thick cherry sauce is created.
- Remove Sauce from Heat and Cool: Remove from the heat, set ¼ cup of cherry sauce aside for topping the brownies later and let cool completely.
- Preheat and Line: Preheat the oven to 350F. Prepare a 9″x9″ baking pan with parchment paper.
- Brown Butter: Brown the butter for the brownie batter in a pot. Stir continuously until the melted butter begins to create brown bits at the bottom of the pot and give off a nutty scent.
- Melt Chocolate in Butter: Add the chopped semi sweet chocolate immediately to the hot butter and mix together until completely melted. Remove from the heat.
- Combine Sugar, Eggs, Vanilla and Syrup: In a separate bowl, combine the sugar, brown sugar, eggs, vanilla extract and cherry syrup. Beat until thick and fluffy, use a hand mixer if available, but a whisk can still be used if not. You will notice the mixture has lightened in color as well.
- Add Chocolate-Butter Mixture: Pour in the brown butter and melted chocolate mixture and mix together on low speed or with a whisk until combined.
- Fold in Flour, Xanthan Gum, Cocoa Powder and Espresso Powder: Fold in the cocoa powder, gluten-free all-purpose flour and espresso powder until combined. Use a rubber spatula at this point to ensure you don’t overmix.
- Transfer Brownie Batter to Pan: Pour the brownie batter into the pan.
- Swirl Cherry Sauce into Brownie Batter: Take spoonfuls of the cherry sauce and place throughout the top of the brownie batter. Use a knife or toothpick to swirl into the batter.
- Bake Until Ready: Bake for 35-40 minutes or until a toothpick is inserted and comes out clean.
- Cool Completely: Once out of the oven, let cool completely.
- Remove and Slice: Remove from the dish with parchment paper and cut into squares.
- Top with Whipped Cream and Sauce: Dollop a nice spoonful of whipped dairy-free cream on each brownie, followed by a drizzle of cherry sauce that was set aside earlier, and top with a fresh cherry!
Notes
Cherries: I recommend using fresh cherries if they are in season, but frozen cherries will work just as well. Make sure to remove the stalks and seeds before using the cherries.
White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Cherry Syrup: If you are Celiac or gluten-intolerant, make sure to use gluten-free cherry syrup. Alternatively, you may also use cherry liquor if you prefer.
Cornstarch: Cornstarch acts as a thickener to give the cherry sauce a thicker consistency. Alternatively, if you are allergic to corn, you can either use tapioca starch or arrowroot starch instead.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular unsalted butter instead.
Chocolate: I used semisweet dairy-free chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular semi-sweet chocolate instead.
Brown Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: Eggs act as a binder to better bind the ingredients together, so I do not recommend leaving them out. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free or vegan, you can use acquafaba or an egg-replacer instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
Gluten-Free Flour Blend: I recommend a using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using gluten-free blends that are made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Cocoa Powder: Make sure to use unsweetened cocoa powder because we will already be adding sugar to sweeten the batter.
Espresso Powder: Adding espresso powder or instant coffee powder really accentuates the taste of chocolate in these brownies, so I definitely recommend not skipping it!
Whipped Cream: I used dairy-free whipped cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipped cream instead. You may also skip this altogether.
Storing/Freezer: To store, I recommend storing the black forest brownies without the whipped cream topping in an airtight container or wrap them in plastic wrap and storing them in the fridge for up to 4 days. You can also freeze the brownies by placing them in a freezer-safe container or wrap them in plastic wrap and freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
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