Best Black Forest Brownies Recipes

BLACK FOREST BROWNIES

Steps:

• In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake)., Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars.

BLACK FOREST BROWNIES

Steps:

• Prepare and bake brownies, following pkg. directions, using a 13"x9" pan. Cool on a wire rack.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth.
• In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
• Spread over the brownies. Top with pie filling.
• In a microwave or small heavy saucepan, melt chocolate; stir until smooth. Drizzle the chocolate over the brownies.
• Refrigerate for about 10 minutes to set chocolate. Enjoy!
• Yield: 2 dozen.

BLACK FOREST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
• Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
• Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
• Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.

BLACK FOREST SUNDAES WITH BROWNIES

Steps:

• For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
• Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
• To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
• To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
• FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)

BLACK FOREST BROWNIES

Steps:

• Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.
• Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.
• Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
• Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.
• While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.

CREAM CHEESE BLACK FOREST BROWNIES

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture. , Spread over brownies. Top with pie filling. In a microwave, melt chocolate; stir until smooth. Drizzle over brownies. Refrigerate for 10 minutes or until chocolate is set.

RICH BLACK FOREST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat sugar, butter, and water together in a large bowl; add eggs 1 at a time, beating well after each addition. Stir in vanilla extract.
• Whisk flour, cocoa powder, pudding mix, baking powder, and salt together in another bowl. Add flour mixture, 1/2 cup at a time, to butter mixture, stirring batter well after each addition. Stir dark chocolate chips and mini chocolate chips into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out slightly sticky with chocolate, 20 to 30 minutes. Cool in baking dish for 10 minutes before cutting into bars.

BLACK FOREST BROWNIES WITH MOCHA GANACHE

Steps:

• Method: For brownies: Preheat oven to 350°F. Line the bottom of an 8-inch square pan with parchment paper. Melt chocolates together with butter in a double boiler. While the chocolate is melting, stem, pit, and cut the 8 ounces of cherries into eighths. In a large bowl, whisk together the sugar and eggs. Whisk in chocolate mixture and kirsch. Mix in the flour, salt, and baking powder. Gently mix in the cut cherries. Spread batter into prepared pan. Bake until a skewer inserted in the middle comes out almost clean but still with a little batter on it, about 30 to 35 minutes. Let brownies cool in the pan. For ganache: In a small saucepan, warm the cream and instant espresso powder over medium-high heat until it bubbles around the edges, about 3 to 5 minutes. Remove pan from heat and add the two kinds of chocolate. Whisk until smooth. Transfer ganache to a small bowl and refrigerate until firm, about 1 to 2 hours. To serve: run a knife around the inside edge of the brownie pan and place a cutting board on top of the pan. Invert board and pan, then remove pan. Carefully peel off parchment paper. Cut brownies into 2-inch squares. Place them right-side up on a platter. Using a whisk or electric mixer on medium speed, whip ganache until thick. Frost each brownie with ganache, place a whole cherry in the middle, and serve. Tips: The brownies can be made a day in advance and stored wrapped in plastic wrap at room temperature. The ganache can be kept refrigerated until you are ready to frost the brownies. For your picnic, place frosted brownies in an airtight container in single layer separated by wax paper so the frosting and cherries do not get ruined.

BLACK FOREST BROWNIES

Steps:

• 1. Preheat oven: 350 degrees.... Grease "bottom only" of 13 x 9 inch pan. Set aside.
• 2. Mix in bowl: brownie mix, cherry pie filling, oil, & eggs. Pour in pan....Bake for 30 to 35 minutes. Remove from oven; sprinkle with chocolate chips, spread over top while they melt.
• 3. Let cool in pan...cut into squares. Top with vanilla ice cream & some remaining cherry pie filling.

BLACK FOREST BROWNIES

Steps:

• 1. Heat oven to 350F. Butter the bottom and sides of a 13x9 glass cake pan.
• 2. Beat together until smooth: the cream cheese, the egg and 3 tbsp. of "sauce" from the pie filling.
• 3. Prepare brownie batter per package directions.
• 4. Fold the remaining cherry pie filling into the batter until well distributed. Spread evenly in prepared pan.
• 5. Drop cream cheese mixture by large spoonfuls onto the brownies. Use a butter knife to swirl the cream cheese through the batter, creating a marble effect.
• 6. Bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
• 7. Allow to cool in pan, then refrigerate to chill completely before slicing.

BLACK FOREST BROWNIES

Steps:

• Prepare a 9 inch by 13 inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil lined pan with Pam. Melt the chocolate squares and butter in a saucepan, stir frequently. Stir the sugar into the chocoloate mixture. Feel the bowl, if it is not to hot, add in the eggs and then the vanilla. Mix in the flour and stir until it's moistened. Put the pecans or walnuts in a food processor and chopped finely. Add in the nuts and cherries and mix together, then add in the chocolate chips. Give a final stir by hand and spread batter out in your prepared pan.

BLACK FOREST BROWNIES

Steps:

• Combine flour, baking powder and salt set aside. In a large saucepan, melt butter. Remove from the heat and stir in cocoa until smooth. Blend in eggs, sugar and extracts. Stir in flour mixture, cherries and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35 minutes or until brownies test done. For icing, blend butter, vanilla, sugar, cocoa and milk until smooth spread over hot brownies. Sprinkle with nuts. Cool.© Copyright Reiman Publications, 1993-1997