Black Forest Brownies
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These Black Forest Brownies start with a simple fudge brownie mix and are taken to the next level with whipped topping and a quick homemade cherry sauce.
Easy Chocolate Cherry Brownies
I love finding new ways to dress up a basic boxed brownie mix, just like I did with my S’mores Brownies and Baileys Brownies. These Black Forest brownies definitely earned a spot in the rotation. They’re rich, chocolatey, and packed with fresh cherries for a summery twist that still feels like pure comfort food.
You know I’m all about shortcuts around here, but since it was peak cherry season, I couldn’t resist making my own quick cherry sauce. It’s just a few ingredients and really brightens up the whole dessert. That said, if you want to keep it even simpler, canned cherry pie filling totally works. What I love most is that the brownies themselves are studded with chocolate chunks and cherry halves, so they’re just as good on their own without any topping at all.
If you also love chocolate cherry desserts, check out my Chocolate Cherry Dump Cake and my Chocolate-Covered Cherry Cookies.
Ingredients
- Fudge brownie mix – Forms the base of the brownies.
- Ingredients on the box – Typically eggs, oil, and water.
- Cherries – Mixed into the batter and used to make the sauce. Fresh or frozen work.
- Semi-sweet chocolate – Mixed into the batter for extra chocolate and chopped to sprinkle on top.
- Granulated sugar – Sweetens the cherry sauce.
- Almond extract (optional) – Enhances the cherry flavor.
- Water – For the cornstarch slurry.
- Cornstarch – Thickens the sauce.
How to Make the Brownies with Cherries
- Prep – Preheat oven according to the brownie mix instructions and line a 9×9-inch baking pan with parchment paper.
- Make the brownie batter – Prepare the brownie mix according to the box instructions. Stir in the halved cherries and chopped semi-sweet chocolate.
- Bake the brownies – Pour the batter into the prepared pan and bake according to the package directions. Let cool completely
- Make the cherry sauce – In a saucepan, combine cherries, sugar, and almond extract (if using). Cook over medium heat for 6–8 minutes, stirring frequently. As the cherries soften, use the back of a spoon to gently break some of them down. The mixture should become juicy and slightly thick, with softened fruit and a syrupy consistency.
- Thicken the sauce – In a small bowl, stir together water and cornstarch. Add to the cherry mixture and cook for 1–2 minutes until thickened. The sauce will continue to thicken as it cools.
- Top the brownies – Spoon about 3/4 of the cooled cherry sauce over the brownies. Spread whipped topping on top, then spoon over the remaining cherry sauce and sprinkle with chopped chocolate.
Variations and Substitutions
- Use canned cherry pie filling – Skip the homemade sauce and use about 1 1/2 cups of canned cherry pie filling instead.
- Try dark chocolate – Swap the semi-sweet chocolate for dark chocolate for a more intense flavor.
- Use homemade whipped cream – Swap the whipped topping for lightly sweetened whipped cream if serving immediately.
- Skip the topping – Serve the brownies plain or just with the cherry sauce if you prefer less sweetness.
Tips for Success
- Cool the brownies completely – This helps the whipped topping and cherry sauce stay in place without melting.
- Use parchment paper – Lining your pan makes it easier to lift out the brownies for cleaner slicing.
- Break up some cherries in the sauce – Crushing a few as they cook creates a mix of textures and helps thicken the sauce naturally.
- Use a sharp knife for slicing – Clean the knife between cuts for neater pieces, especially after topping.
- Add toppings just before serving – If not serving right away, wait to add the cherry sauce and whipped topping to keep it fresh.
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More Brownie Mix Upgrades You’ll Want to Try!
Here are a few of my favorite brownie mix creations.
Did you love the black forest brownies using brownie mix? Please leave a star rating and share your thoughts in the comments below.
Black Forest Brownies Recipe
Ingredients
Brownies
- 1 (18-ounce) box fudge brownie mix + Ingredients listed on the box typically eggs, oil, and water
- 1 cup cherries halved, fresh or frozen
- 3 ounces semi-sweet chocolate roughly chopped
Cherry Sauce
- 1 1/2 cups cherries fresh or frozen
- 1/4 cup granulated sugar
- 1/4 teaspoon almond extract optional
- 1 tablespoon water
- 1/2 tablespoon cornstarch
Topping
- 1 cup whipped topping Cool Whip
- 1 ounce semi-sweet chocolate finely chopped
Instructions
- Preheat oven according to brownie mix instructions and line a 9×9-inch baking pan with parchment paper.
- Make the brownie batter according to package directions. Stir in halved cherries and roughly chopped chocolate.
- Pour into the prepared pan and bake as directed. Let cool completely.
- In a saucepan, combine 1 1/2 cups cherries, sugar, and almond extract. Cook over medium heat for 6–8 minutes, stirring frequently and breaking up some cherries with the spoon.
- In a small bowl, mix water and cornstarch. Stir into the cherry mixture and cook for 1–2 minutes until thickened. Let cool; the sauce will thicken more as it sits.
- Spoon 3/4 of the cherry sauce over the cooled brownies. Spread whipped topping on top, then add remaining sauce and sprinkle with chopped chocolate.
Notes
- Refrigerate leftovers – Store assembled brownies in an airtight container in the fridge for up to 3 days.
- Keep unassembled components separate – If possible, keep the brownies, cherry sauce, and whipped topping separate and assemble just before serving.
- Do not freeze assembled brownies – The whipped topping and cherry sauce don’t freeze well and may change texture.
- Freeze brownies without topping – The baked brownies (without sauce or topping) can be frozen for up to 2 months. Wrap tightly in plastic and foil before freezing.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.