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Black forest brownies

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  • Vegetarian
  • Sesame free

This rich, decadent recipe pairs cherries and chocolate for a twist on the classic brownie.

  • Serves8
  • Cook time50 minutes
  • Prep time10 minutes, + 1 hour chilling time
Black forrest brownies served with cherries next to a pink cloth


  • 660g pkt brownie mix
  • 125g unsalted butter, melted
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 680g jar pitted morello cherries, drained reserving liquid
  • 2 x 80g Cadbury Cherry Ripe Twin Pack chocolate bars, chopped
  • 2 tbs caster sugar
  • 2 tbs amaretto liqueur (optional)
  • 1 tsp vanilla bean paste
  • Icing sugar, to dust

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat the oven to 180°C. Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Prepare the brownie mix using the butter and egg following packet directions. Reserve half the cherries. Add the remaining cherries to the brownie batter with the chocolate bar. Gently stir to combine. Spoon into the prepared pan and smooth the surface.
  2. Step 2

    Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool.
  3. Step 3

    Meanwhile, place the reserved cherry liquid in a saucepan with the sugar. Place over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until the liquid reduces by half. Remove from heat. Add the amaretto, if using, and vanilla. Pour into a heatproof bowl. Add the reserved cherries. Place in the fridge for 1 hour to chill.
  4. Step 4

    Dust the brownie with icing sugar. Cut into pieces and serve with cherries in syrup.

    Serve with crème fraîche or dollop cream.

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