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.