Black Forest Brownie Bites

BLACK FOREST BROWNIE BITES

9/20/2021

Reminiscent of the classic cake, Black Forest Brownie Bites are the richest, most decadent homemade brownies you’ll ever try. The fudgy taste will wow you all by itself, but add puddles of cherry pie filling for an irresistible chocolate and cherry treat! For a special event, these are perfect drizzled with warm Chocolate Ganache, topped with sweetened whipped cream, or dusted with powdered sugar - so yummy!

Black Forest Brownie Bites

BLACK FOREST BROWNIE RECIPE TIPS & TRICKS:

Use good quality chocolate and Dutch cocoa for this recipe – it really does make a difference!
If you don’t have an individual brownie bite pan (for individual square shapes), you can easily substitute a muffin pan (for round shapes). If you don’t have either of these available, you can also bake in a 9x13-inch baking pan and cut into squares before serving.
For the chewiest texture, it’s really important to remove the brownies from the pan after 10 minutes and cool on a rack to room temperature – this prevents them from over-baking and drying out. As soon as they reach room temperature, place them in an airtight container to retain all that delicious moisture and flavor!
If baking in a single pan, make sure to cool the brownies completely before cutting.

BLACK FOREST BROWNIE VARIATIONS:

For a special presentation, Black Forest Brownie Bites can be drizzled with ribbons of warm Chocolate Ganache after they have been cooled to room temperature.
For a winter wonderland treat, dust with powdered sugar right before serving.
For cherry lovers, serve warm with a scoop of chocolate or vanilla ice cream and top with a sweet maraschino cherry.
For a special valentine, top with a dollop of sweetened whipped cream and an individual chocolate heart before serving.
For a spin on authentic Black Forest Cake, top with sweetened whipped cream, a drizzle of Kirsch (cherry brandy), and shaved chocolate.

Black Forest Brownie Bites

BLACK FOREST BROWNIE BITES

Black Forest Brownie Bites

INGREDIENTS:
⅓ cup (35 g) Dutch-processed cocoa
1 teaspoon espresso powder
½ cup + 2 tablespoons boiling water
2 ounces unsweetened chocolate (finely chopped)
(I use Ghirardelli 100% Cacao Unsweetened Chocolate Bars)
4 tablespoons unsalted butter (melted)
½ cup plus 2 tablespoons vegetable oil
2 eggs (room temperature)
2 egg yolks (room temperature)
2 teaspoons pure vanilla extract
2½ cups (500 g) cups granulated sugar
1¾ cups (210 g) all-purpose flour
¾ teaspoon salt
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling

HOW I MAKE THESE:

Remove eggs from refrigerator and allow to come to room temperature.
Adjust oven rack to lowest position and heat oven to 325 degrees F. Line a 9x13-inch individual brownie bite baking pan (for square shape) or muffin pan (for round shape) with non-stick cupcake liners. If you don’t have a brownie bite pan, you can line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
Whisk cocoa powder, espresso powder and boiling water together in a large bowl until smooth.
Add the chopped unsweetened chocolate and whisk until the chocolate is melted.
Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!).
Add the eggs, yolks, and vanilla extract, and whisk until smooth and well blended.
Whisk in the sugar until fully incorporated.
Add the flour and salt and mix with a silicone spatula until combined.
Fold in the chocolate chips.
Scrape batter into prepared pan and spread into an even layer.
Using a tablespoon, spoon cherry pie filling evenly into the center of each section.
Bake for 22-25 minutes for individual brownie bite pan, or 35-45 minutes for a 9x13 pan, or until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached.
Remove pan from oven and allow to sit for 10 minutes.
Remove individual brownies from the pan and allow to continue to cool on a wire rack for an hour.
Although it’s not necessary, you can drizzle these brownies with chocolate ganache once cooled, or dust with powdered sugar right before serving.
Brownies can be stored in an airtight container refrigerated for up to 4 days.

YIELD: 12-16 brownies

RECIPE NOTES:

If you don’t have an individual brownie bite pan (for individual square shapes), you can easily substitute a muffin pan (for round shapes). If you don’t have either of these available, you can also bake in a 9x13-inch baking pan and cut into squares before serving.
For the chewiest texture, it’s really important to remove the brownies from the pan after 10 minutes and cool on a rack to room temperature – this prevents them from over-baking and drying out. As soon as they reach room temperature, place them in an airtight container to retain all that delicious moisture and flavor!
If baking in a single pan, make sure to cool the brownies completely before cutting.

SERVING SUGGESTIONS:

For a special presentation, Black Forest Brownie Bites can be drizzled with ribbons of warm Chocolate Ganache after they have been cooled to room temperature.
For a winter wonderland treat, dust with powdered sugar right before serving.
For cherry lovers, serve warm with a scoop of chocolate or vanilla ice cream and top with a sweet maraschino cherry.
For a special valentine, top with a dollop of sweetened whipped cream and an individual chocolate heart before serving.
For a spin on authentic Black Forest Cake, top with sweetened whipped cream, a drizzle of Kirsch (cherry brandy), and shaved chocolate.

Originally posted February 2014; revised and reposted September 2021.

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