Black Forest Brownies

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These gluten free mini black forest brownies make such a great and easy dessert all of you chocolate and cherry lovers will LOVE! It’s made of mini chocolate brownies topped with vanilla whipped cream, cherries and chocolate shavings.

Black Forest Brownies

Photo: Natalie Levin

Black Forest Brownies

For the brownies:

  • 100 grams dark chocolate (chopped)
  • 75 grams (3/4 stick) butter
  • 75 grams (1/3 cup) sugar
  • pinch of salt
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 50 grams (1/2 cup) almond meal
  • 75 grams frozen berry mix

For the cream:

  • 250 ml. (1 cup) cold whipping cream
  • 2 tbsp. sugar powder
  • 1/2 tsp. vanilla extract

For decoration:

  • sour cherries
  • grated dark chocolate
  1. Preheat oven to 170c degrees and lightly grease the molds.
  2. In a large bowl melt chocolate and butter in the microwave or over double boiler.
  3. Add in sugar, salt and vanilla and beat well.
  4. Add the eggs one at a time until incorporated.
  5. Add ground almonds and mix just until they are assimilated into the mixture.
  6. Transfer the batter into a pastry bag and pipe into the silicon pan. This can be done with a spoon, but much more convenient (and less messy) to pipe. Fill almost to the edge of the pan.
  7. Put some berries over each brownie.
  8. Bake for about 10-15 minutes, or until brownies are set but still a little soft in the center.
  9. Cool completely at room temperature and remove from the pan.
  10. Vanilla cream: in a bowl of a mixer whip cream, powdered sugar and vanilla until hard peaks form.
  11. Transfer the whipped cream with a pastry bag fitted with 1 cm in diameter round piping tip, and pipe over the brownies.
  12. Garnish with half cherries and grated chocolate and serve.
  • Keep the black forest brownies for up to 3-4 days in the refrigerator.
  • It is recommended to add the cherries and chocolate before serving.