This Black Forest Brownies Recipe uses cocoa, cherry pie filling, and ganache for a decadent, fudgy dessert that’s easier than it looks.

So here’s the thing—I wasn’t planning to make brownies. I definitely wasn’t planning to make Black Forest Brownies. It was one of those weird in-between afternoons—too late for coffee, too early for wine, and somehow I’d been reorganizing my pantry out of sheer avoidance of everything else on my to-do list. You know that mood?

Anyway. I found this can of cherry pie filling shoved behind a box of stale granola bars and a bottle of sesame oil I’m pretty sure expired in 2022. And I thought, well hello there, forgotten dessert idea. I didn’t want to do a full Black Forest cake—way too ambitious for a Thursday. But brownies? That I could do. That felt safe.

And then I got carried away.

I added cherries to my usual brownie batter, poured ganache on top like I was hosting a dinner party (spoiler: I wasn’t), and then did this totally unnecessary decorative drizzle with the leftover chocolate… for no one but me. And maybe the cat, who was not impressed.

But the brownies? The brownies were everything. Fudgy, gooey, packed with juicy bites of cherry. One of those “maybe I peaked” baking moments.

Why You’ll Love This Black Forest Brownies Recipe?

You know how some recipes try too hard to be fancy? Yeah, this isn’t that. This Black Forest Brownies Recipe takes something classic and just zhuzhes it a little. You’ve still got that deep chocolate base. Still rich and chewy. But then you hit these tart cherry pockets that cut through all that richness—and just like that, it’s next level.

And don’t even get me started on the ganache. It’s the kind of thing you could eat with a spoon at 11pm, standing in front of the fridge, pretending you’re “just checking on them.”

Plus, the whole thing is surprisingly low-effort. Like, if you can melt butter and open a can, you’re halfway there.

Ingredient Notes:

I’m not a stickler for perfection. If you’re missing something, swap it. If your butter’s still cold, use the microwave. Baking should feel approachable, not like you’re taking a test. That said, here’s what you’ll want for this Black Forest Brownies Recipe:

Butter – I used sweet cream unsalted, but let’s be honest, any real butter will do. Just don’t use margarine. That’s where I draw the line.
Sugar – Regular granulated sugar. You want the brownies sweet, but not tooth-achingly so.
Eggs – Room temp is best, but again, no one’s perfect. I’ve used fridge-cold ones and lived to tell the tale.
Vanilla – The real stuff if you have it, but I’ve also used the cheap bottle that’s 80% alcohol and vibes.
Cocoa powder – Unsweetened. Don’t grab your hot chocolate mix by mistake. It’s not the same, and your brownies will taste… weird.
Flour – All-purpose. Don’t overthink it.
Salt & Baking Powder – A pinch of both. They help with structure and balance.
Mini chocolate chips – You can skip them, but… why? They melt in like secret gooey surprises.
Cherry Pie Filling – The kind from a can. Yes, we’re going there. Drain it gently—you’re after the fruit, not the gelatinous goo.
Chocolate chips + Heavy cream – This is your ganache. If you’ve never made ganache before, don’t be scared. It’s basically magic.

How To Make Black Forest Brownies?

Step 1: Preheat and Prep
350°F. Line a 9×13 with parchment paper. If you skip this step, good luck getting the brownies out without mangling them. Ask me how I know.

Step 2: The Base
Melt the butter in the microwave. Let it cool a bit, or else your eggs will scramble (and no one wants brownie-omelets). Stir in the sugar, eggs, and vanilla. No electric mixer needed—just you and a whisk. Maybe a podcast playing in the background.

Step 3: Dry Ingredients
Toss in the cocoa, flour, salt, and baking powder. Stir until it’s just blended. You don’t want to overmix. I mean, unless you like rubbery brownies… which, no judgment, but also—are you okay?

Step 4: Fold in the Good Stuff
Add your mini chocolate chips. Then carefully add the cherries—lift them out of the filling with a fork and tap off the goo. I usually spill a few. It’s fine.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 5: Bake It
Pour the batter into the pan. I always smooth it out with the back of a spoon like I’m frosting a cake, because why not? Add a few more cherries on top if you want it to look extra cute. Bake for about 30 minutes, but keep an eye on it. When a toothpick comes out with a few crumbs, it’s done.

Step 6: Cool. Like, Really Cool.
Let it sit. Don’t rush this part. If you pour ganache on hot brownies, it’ll melt and slide off like a chocolate landslide.

Step 7: Ganache Time
Microwave your chips and cream in 30-second bursts, stirring in between, until it’s glossy and smooth. It should feel like a chocolate dream. Pour most of it over the brownies. Save a little for drizzling if you’re feeling artistic.

Step 8: Slice and Try Not to Eat Half the Pan
Once the ganache sets, cut them into squares. Try one. Try two. Text someone a picture and brag a little. You earned it.

Storage Options:

I usually store them in the fridge, but that’s mostly to keep myself from eating four at once. They’ll last a good 4–5 days chilled, or a couple days at room temp. And yes, they freeze well too—just wrap them up tight. They’re weirdly good straight from the freezer, just saying.

Variations and Substitutions:

This Black Forest Brownies Recipe is more of a vibe than a rulebook. Feel free to riff on it:

No cherry filling? Use chopped fresh or frozen cherries (just dry them well).
Want a grown-up version? Stir a little kirsch into the ganache.
Going gluten-free? Swap in your favorite 1:1 GF flour blend. You won’t even notice.
Need a dairy-free option? Coconut cream works fine for the ganache. It’ll taste a little different, but not in a bad way.
Extra chocolatey? Add chunks of dark chocolate instead of chips. Boom.

What to Serve with Black Forest Brownies?

A scoop of vanilla ice cream. It melts into the brownie like a dream.
A dollop of whipped cream and a cherry on top. Because drama.
Espresso or strong coffee. Especially in the morning. No shame.
A glass of red wine. I know, I know. But it works. Try it.

Frequently Asked Questions:

Can I use boxed brownies?
You can, and honestly? Go for it if you’re short on time. Just fold in the cherries and top it like royalty.

Do I have to use ganache?
Technically no. But emotionally? Yes. Don’t skip it. It’s the thing that takes these from “pretty good” to “I need to sit down.”

Why drain the pie filling?
Because otherwise it makes the batter too wet and sweet. We want bursts of cherry, not cherry syrup soup.

So—what do you think? Gonna try it? Already thinking of how you’d add your own twist? I’d love to hear how it goes. Tag me, send pics, or drop a comment below. Honestly, even if yours turn out a little messy… they’re still gonna taste amazing. That’s the beauty of brownies, right?

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Amazing Peach Dumplings Recipe: Easy, Fast and Yummy!

Stuffed Cabbage Rolls

Easy Penuche Fudge