Last updated on February 13th, 2026.
The iconic Black Forest dessert we all love gets a brownie makeover, making this easy Black Forest Brownies recipe a must-bake. Forget about cherry season, these fudgy brownies are studded with sweet, chopped maraschino cherries, giving them extra flavor, great texture, and a dessert-anytime-of-the-year vibe.
When I tested this recipe, I wanted to make sure it wasn’t limited to the very short cherry season. And even though frozen or canned cherries are available year-round, they are better suited to a classic Cherry Galette, or even for these Cherry Filled Cupcakes. So I knew maraschino cherries were the perfect fit. Their sweetness balances the intense chocolate flavor, and their soft, candy-like texture holds its shape during baking, giving the brownies pops of sweetness and a rich, satisfying bite.
Ingredients Overview
The complete recipe is at the bottom of this post in the recipe cad. I added some details about some of the ingredients including substitutions if possible.
- Unsweetened cocoa powder. I used Natural Cocoa powder, it has the most intense chocolate flavor. Dutch cocoa powder will also work, but it be less fudgy and more crumbly.
- Dark semi-sweet chocolate, 65%-72%, will work best for this recipe. Avoid using chocolate chips.
- Maraschino cherries. Yes, you can also use fresh cherries: You can also use fresh cherries: remove the pit, slice in half, then marinate in 1/4 cup kirsch for 1-2 hours. But another reason to use Maraschinos is that they are marinated in sugar and flavoring, they will provide a similar taste to Kirsch the cherry liqueur is traditionally added to the Classic Black Forest Cake.
Tips
- Use a double boiler, or the microwave using 30 seconds increments to melt the butter with the water and cocoa powder. Then mix in the sugar to reduce the temperature so the eggs won’t curdle
- Make sure all of the ingredients are at room temperature.
- Use a kitchen scale to measure the ingredients correctly; this is a crucial step to ensure the best results.
- To enhance the cherry filling, consider adding one teaspoon of almond extract to the batter.
- Feel free to dot the top of the brownie batter with extra Marschiano cherries.
- Pay attention to the brownies and not the timer. The brownies are ready when a toothpick comes out from the center of the cake with a few moist crumbs.
- Allow the cake to cool completely before removing from the pan and slicing.
- For clean sharp slices, refrigerate the brownies for a few hours, then allow then to reach room temperature again before serving.
Yields & Storing
This recipe makes one 8-inch brownie pan, enough to slice 9, 12 or 16 pieces, depending on the size of each slice. To use 9×13-inch pan, double the recipe, and adjust baking time.
Store the brownies at room temperature, covered, or in an airtight container for up to five days. To freeze the brownies, I recommend wrapping them with plastic wrap in groups of three, placing them in a freezer bag, and freeze for up to eight weeks. Remove from the bags and allow them to reach room temperature to defrost.
Easy Black Forest Brownies | With Maraschino cherries
Ingredients
- 1/4 Cup (60ml) Lukewarm Water
- 1 Stick (113g) Butter, cut into 1" pieces
- 1/2 Cup (45g) Natural unsweetened cocoa powder
- 1/3 Cup (60g) Semi-sweet (72%) chopped chocolate
- 1 1/4 Cup (250g) Sugar
- 2 Large Eggs, at room temperature
- 1/2 Cup (60g) Unbleached AP flour
- 1/4 teaspoon Baking powder
- 1/2 teaspoon Salt Skip if using salted butter
- 1/2 Cup (85g) semi-sweet chocolate chopped or chips
- 1/2 Cup (85g) stem-free drained Maraschino cherries, at room temperature.
Instructions
- Preheat your oven to 335F (170C) and line one eight-inch pan with parchment paper Grease the sides and set aside.
- Cut the drained cherries (60g) in half or quarters, then place them in a bowl over a paper towel. Gently swirl the bowl around to remove access liquid.
- Over the stove, on medium-low heat, melt the butter (113g), dark chopped chocolate (60g), and water (60ml). Mix in the cocoa powder (45g).
- Add the sugar (250g), then whisk in the eggs (two).
- Mix the flour (60g), salt (1/2 teaspoon), and baking powder (1/4 teaspoon) in a separate bowl, then fold them into the cocoa/eggs to the mixture.
- Fold in the chopped chocolate and sliced cherries.
- Evenly spread the mixture into the prepared pan and bake for 27-28 minutes over the middle shelf. The brownies are ready when a toothpick comes out with a few moist crumbs.
- Allow cooling in the pan completely before removing from the pan and slicing.
Notes
- This recipe calls for one 8-inch brownie pan and makes 9, 12, or 16 brownies depending how big you slice them.
- Use salted or unsalted butter.
- If using salted butter, do not add the salt.
- All of the ingredients must be at room temperature before baking.
- You can use 72% or 65%, or 56% dark chocolate.
- Store covered for up to 5 days at room temperature.
- To freeze the brownies, place them in a freezer bag for up to 8 weeks. Allow reaching room temperature before serving.
- You can also use fresh cherries and/or cherry filling, and dot the tops of the batter with some extra cherries.
What a great recipe, was gone before in less than one day. Will double the recipe next time and bake in a 9×13 pan.
These Black Forest Brownies are so moist and delicious. The cherry and chocolate combination is perfect
1/3 Cup Semi-sweet (72%) chopped chocolate (60g/2oz)
1/2 Cup semi-sweet chocolate chopped or chips (85g/3oz)
I don’t see adding these at different times and they appear to be the same except for amounts. I’m confused! 😉
Hi Debbie,
The first amount you add with the water and cocoa powder (step 3) and the second you add last with the cherries.
They are the same chocolate just added at different times? Thanks
yes, but it’s up to you. For the second addition you can chocolate chips instead of chopped chocolate.
Made these today. SO rich but good! The only change I made was I added 1/2 tsp almond extract.
Fudgy and delicious! My son that just discovered maraschino cherries devoured them. I think I could have baked mine a little more but that was my fault, next time. Great recipe and a breeze to make. Thank you!
Thank you Joanne, so glad you enjoyed the recipe.
I made these as part of the Valentine’s Day baking challenge and boy are they delicious! I love the pop of sweetness the cherries add. These are rich and indulgent and fudgy. Yum!
Rich, fudgy, and oh so chocolatey. With just the right amount of cherries. Very easy to make. Best brownie recipe I’ve come across in a long time.
Hi Dee, Talk about chocolate overload, WOW!!! Do I dare making this with gluten free flour? I have a celiac friend who would LOVE this. TIA. Shalom, Cis
yes gluten free 1:1 flour should work with no issue.