Fudgy Black Forest Brownies with Cherry Swirl

The beloved Black Forest dessert gets a brownie twist: these easy Black Forest Brownies are fudgy, intensely chocolatey, and studded with sweet maraschino cherries so you can enjoy that classic flavor all year round.

I developed this Black Forest Brownies recipe to capture everything we love about Black Forest cake—rich chocolate and bright cherries—while avoiding the limitations of cherry season. Maraschino cherries are perfect here: they are sweet, hold up to baking, and contribute that familiar sugary, slightly almond-tinged profile reminiscent of kirsch without needing alcohol. The brownies are dense and fudgy with glossy tops, and the cherries add pops of color, texture, and sweetness in every bite.

Ingredients Overview

Below is a quick overview of key ingredients and substitutions to help you get consistently fudgy, chocolate-forward Black Forest Brownies.

Unsweetened cocoa powder: I use natural cocoa for the most intense chocolate flavor. Dutch-processed cocoa can be used but yields a slightly less fudgy, more cake-like crumb.
Dark semi-sweet chocolate (65–72%): Choose good-quality chopped chocolate rather than chips for a smoother melt and richer flavor.
Maraschino cherries: These are ideal because they are sweetened and flavored, which complements the chocolate and replicates the cherry-liqueur note often found in Black Forest desserts. If you prefer fresh cherries, pit and halve them, then briefly macerate with a splash of kirsch or cherry juice if desired.

Tips for Perfect Black Forest Brownies

Gently melt butter, chopped chocolate, water, and cocoa together using a double boiler or the microwave in short bursts. Mix in sugar while the mixture cools slightly before adding eggs to prevent curdling.
Bring all ingredients to room temperature before starting; this improves mixing and texture.
Weigh ingredients with a kitchen scale when possible. Accurate measurements are essential for consistent brownies.
For a subtle complementary note, add 1 teaspoon almond extract to the batter to enhance the cherry flavor.
Scatter a few extra cherries on top of the batter before baking for an attractive finish.
Watch the brownies, not just the clock. They are done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
Allow brownies to cool completely in the pan before removing and slicing for cleaner pieces. For the cleanest edges, chill for a couple of hours, then slice with a sharp knife warmed under hot water and dried between cuts.

Maraschinos cherries over paper towel. — Cut cherries into halves or quarters, then pat them dry on paper towels to remove excess liquid before folding into the batter.

A bowl with chocolate mixture, eggs and a whisk. — Cut cherries into halves or quarters, then pat them dry on paper towels to remove excess liquid before folding into the batter.

Yields & Storing

This recipe fills one 8-inch (20 cm) square pan and yields 9, 12, or 16 brownies depending on how large you cut them. To bake in a 9×13-inch pan, double the recipe and increase baking time slightly—watch for the same toothpick test.

Store cooled brownies in an airtight container at room temperature for up to five days. For longer storage, wrap slices in plastic and freeze in a freezer bag for up to eight weeks. Thaw at room temperature before serving for best texture.

Fudgy & Rich Black Forest Brownies

Rich, fudgy chocolate brownies dotted with sweet maraschino cherries and deep cocoa flavor. Inspired by Black Forest cake, these brownies are moist, glossy, and satisfyingly rich.

Prep Time: 20 mins | Cook Time: 27 mins | Servings: 16 brownies | Author: Dikla Levy Frances

Ingredients

1/4 cup (60 ml) lukewarm water
1 stick (113 g) butter, cut into 1″ pieces
1/2 cup (45 g) natural unsweetened cocoa powder
1/3 cup (60 g) semi-sweet chopped chocolate (around 65–72%)
1 1/4 cups (250 g) sugar
2 large eggs, at room temperature
1/2 cup (60 g) unbleached all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
1/2 cup (85 g) semi-sweet chopped chocolate or chips
1/2 cup (85 g) stem-free drained maraschino cherries, room temperature (halve or quarter)

Instructions

Preheat the oven to 335°F (170°C). Line an 8-inch square pan with parchment paper and lightly grease the sides.
Drain the maraschino cherries, pat them dry, and cut each cherry in half or quarters. Place the cut cherries on a paper towel to remove excess liquid.
Over medium-low heat, melt the butter, chopped chocolate (60 g), and water (60 ml) together, stirring until smooth. Remove from heat and whisk in the cocoa powder until combined.
Stir in the sugar, then whisk in the eggs one at a time until the mixture is smooth and glossy.
In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the chocolate mixture just until combined—do not overmix.
Fold in the chopped chocolate (85 g) and the prepared cherries until evenly distributed.
Spread the batter evenly in the prepared pan. Bake on the middle rack for 27–28 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
Cool completely in the pan before lifting out and slicing. For the cleanest slices, refrigerate for a couple of hours then bring to room temperature before serving.

Notes

This recipe is sized for one 8-inch pan. Double the recipe for a 9×13-inch pan and monitor baking time closely.
Use salted or unsalted butter; omit added salt if using salted butter.
Room-temperature ingredients mix together more evenly and improve final texture.
Any dark chocolate between 56%–72% can be used based on your preferred intensity of chocolate flavor.
Brownies keep well at room temperature for up to 5 days when stored in an airtight container; freeze up to 8 weeks.
Fresh cherries may be used: pit and halve them, then macerate briefly with a splash of kirsch or cherry juice if you want a more traditional Black Forest flavor.