black forest brownies

This Black Forest ice cream cake has a rich, fudgy brownie layer topped with kirsch infused cherry sauce, then a layer of vanilla ice cream. Then finished with dark chocolate ganache and fresh cherries!

Black Forest Ice Cream Cake

cherries (fresh

sugar

cornstarch

water

Kirsch

unsalted butter (melted)

brown sugar

eggs (room temperature)

vanilla extract

cocoa powder

all purpose flour

espresso powder (optional)

salt

chocolate

heavy cream

vanilla ice cream

cherries

chocolate shavings

Add the cherries and sugar to a large pot.

Heat over medium heat until the cherries begin to break down and get syrupy.

Dissolve the cornstarch in water, then add to the cherries and stir until the filling thickens. Then stir in the Kirsch.

Remove from the heat and let cool completely to room temperature.

Cherry Sauce

Preheat the oven to 350°F and line a 6 inch round cake pan with parchment paper on the bottom and sides.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.

Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color.

Then add in the Kirsch and vanilla extract and mix until smooth.

Fold in the cocoa powder, espresso powder, flour, and salt and mix until the batter is just combined.

Pour the batter into the prepared cake pan.

Bake at 350°F for 25-35 minutes or until an inserted knife comes out mostly clean.

Remove from the oven and let fully cool in the pan.

Brownie Layer

Once the cake layers are fully frozen, make the ganache.

To make the ganache, add the chopped dark chocolate to a large bowl.

Then place the cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped chocolate and let sit for about two minutes. Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

Let sit for 10-15 minutes until the ganache is cool to the touch but still pourable.

Chocolate Ganache

For the ice cream layer, line a 6 inch round cake pan with plastic wrap. Add about 3 cups slightly softened vanilla ice cream to the pan and press into an even layer. Cover and let ice cream layer freeze for at least 2 hours (overnight is even better).

After both the brownie layer and cherry compote are cool, spread the cherry filling in an even layer over top of the brownie. Then freeze for 2 hours until set.

To assemble the cake, place the brownie and cherry layer on a serving plate, then top with a frozen ice cream layer.

Remove the cake from the freezer and pour the cooled ganache over the top. Use on offset spatula to gently push some of the edges to create the drip effect.

Place the cake back in the freezer for at least 30 minutes.

Then top with fresh cherries and chocolate shavings.

Assembly

Cherry Brownies are rich and decadent with intense cherry cordial flavor in a gooey, fudgy square. They’re the perfect holiday dessert!

Black Forest Cherry Brownies

unsalted butter ((2 sticks))

vanilla vanilla bean paste)

eggs

all-purpose flour

baking soda

chocolate chips

cream cheese (softened)

Combine the frozen cherries, sugar, cornstarch, Kirsch, and water in a medium-sized saucepan. Cook on medium heat until the cherries give off liquid. Reduce to low heat and continue to simmer until the cherries are soft and the mixture has thickened.

Remove the saucepan from the heat and mash the cherries with a wire masher (it’s okay to have some solid cherry pieces). Transfer the cherry mixture to a small bowl and place it in the refrigerator to cool while you make the brownie batter.

Preheat oven to 350°F. line a 9 x 9“ baking pan with parchment paper long enough to hang over the sides for easy removal after baking, set aside.

Place butter in a large microwave safe mixing bowl, melt completely by microwaving in 30-60 second bursts until completely melted.

Add sugar, cocoa, vanilla and eggs. Whisk to combine well.

Add the flour, cocoa powder, salt and chocolate chips.

Whisk until completely combined, but do not over mix.

Pour/scoop into the prepared baking dish.

Dollop 1 1/2 cups of the cherry mixture onto the brownie batter and cut or swirl it through the batter using a knife.

Place the pan in the oven and bake for 45 minutes. Check the brownies after 20 minutes, and if the tops are getting too dark, place a sheet of aluminum foil over the pan for the remainder of the baking time.

When the brownies are done baking, remove the pan from the oven, let it cool on a wire rack for 10 minutes, and then place it in the refrigerator to chill for 1 hour.

Meanwhile: In the bowl of a stand mixer with the whisk attachment, combine the cream cheese with 1/2 cup of heavy cream and mix on low to combine. Slowly add the remaining heavy cream and the powdered sugar and beat on low speed for two minutes until smooth. Increase the speed to high and continue beating for one more minute until the mixture holds soft peaks.

Remove the chilled brownies from the pan (using the parchment paper handles for easy removal) and cut them into 12 equal squares.

Top each brownie with a dollop of the whipped cream and the reserved cherry mixture.

Serve and enjoy.

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Black Forest Cherry Brownies

Top 2 black forest brownies recipes from across the web

The most viewed black forest brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Forest Ice Cream Cake

Black Forest Cherry Brownies

The most viewed black forest brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine