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Black Forest Brownies

Servings 2 small financier silicon pans
Author Natalie


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.

Recipe Notes

  • 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.