Black forest brownies - these vegan cherry brownies are flavoured with cherry rum or kirsch and packed full of juicy fresh fruit.
They are rich, fudgy, chocolatey and very indulgent, perfect served with vanilla ice cream and cherry compote!
These vegan black forest brownies are a delectable, grown-up treat with the classic pairing of cherries and chocolate, and a dash of booze for good measure!
Serve them with vanilla ice cream or whipped cream for all of the flavours of a black forest gateau in brownie form! I can also highly recommend spooning over some cherry compote along with the ice cream to make an incredible ice cream sundae.
Ingredient Details:
Cherries: Either fresh or frozen pitted cherries is fine. If using frozen ones do not defrost them first, add them to the batter straight from the freezer.
Kirsch or cherry rum: Kirsch is traditional in black forest gateau but I couldn't get hold of any so used cherry Kracken rum instead. Cherry brandy would also work, as would cherry juice for a non-alcoholic option.
Vegan block butter: For the best results you need to use a block butter/margarine, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block or Flora Plant Butter.
Non dairy yogurt: This acts as an egg replacer. I use a soya based Greek style yogurt but a regular plain soya or coconut yogurt is also fine.
Non-dairy milk: Soy milk is best for baking and is pretty much all I use as it has the highest protein content, but any variety will work.
Sugar: Sugar doesn't just provide sweetness in these brownies, it is also essential for the texture so don't reduce it! The crisp, shiny crust is achieved by making sure that the sugar is fully dissolved before baking; we do this by heating it up with the milk and yogurt. I use caster sugar as it dissolves easily; granulated will also work.
Chocolate: Using part cocoa powder and part melted chocolate ensures a deep chocolate flavour, and the chocolate also helps to create that fudgy, dense texture.
I use a 70% dark chocolate. I don't recommend using milk chocolate rather than dark in the batter as it will make the brownies too sweet.
I also fold through some chopped chocolate or chocolate chips, in this case milk or dark is fine.
Flour: Vegan brownies need to use a bit more flour than non-vegan ones to maintain structure. Don't worry though, these aren't cakey in the slightest!
I make mine with plain (all-purpose) flour, but they should work ok with a plain gluten-free flour blend.
Cocoa Powder: Using both melted chocolate and cocoa powder gives the best, deepest chocolate flavour. I use a Dutch process one.
Baking powder: Just a touch to replace the lift from the eggs.
Vanilla Extract: Optional but recommended for the best flavour.
How To Make Black Forest Brownies:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: Heat the sugar, non-dairy yogurt, milk and alcohol of your choosing in a pan over a low heat and stir regularly until the sugar has dissolved and the mixture is hot and glossy looking but not quite at boiling point.
- Step 2: Remove from the heat and add the vanilla extract, chopped chocolate and butter. Stir until everything is melted.
- Step 3: Whisk in the cocoa powder, baking powder, salt and plain flour.
- Step 4: Gently fold in the cherries and most of the chocolate or chocolate chips, reserving some to scatter over the top.
- Step 5: Scrape the batter into the prepared tin, spread it level and scatter over the reserved chocolate.
- Step 6: Bake for 35-45 minutes until a skewer comes out gunky with moist crumbs but no wet batter.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them.
Use a metal rather than a glass pan. Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.
It is the sugar that creates the shiny, crisp crust so don't reduce it! You also need to make sure that the sugar is fully dissolved in the liquid ingredients before adding the chocolate.
Let the brownies cool completely before slicing them, that way you will be able to get neat squares.
If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!
Alternatively, if you prefer a denser, chewier texture, store the brownies in a covered container in the fridge.
FAQ's:
Because of the fresh fruit I recommend storing these vegan black forest brownies in a covered container in the fridge for up to 3-4 days. I wouldn't recommend leaving them out at room temperature for more than a day.
Yes, these brownies freeze really well. Allow to cool completely first then freeze them well wrapped or in a freezerproof container. Allow to defrost at room temperature to serve.
Yes, other berries such as raspberries, strawberries or blackberries will work though the bake time may vary slightly depending on the water content of the fruit.
Yes, I would recommend using cherry juice instead if you can get hold of it, otherwise you can use more non-dairy milk instead - a total of 100g (⅓ cup + 4 teaspoons).
More Vegan Brownie Recipes:
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Black Forest Brownies (vegan)
Ingredients
- 250 g (1 ¼ cups) caster or granulated sugar
- 80 g (⅓ cup) vegan Greek style soya yogurt
- 45 g (3 Tablespoons) unsweetened non-dairy milk (I use soy)
- 60 g (¼ cup) cherry flavoured rum, kirsch, cherry brandy or cherry juice
- 1 teaspoon vanilla extract
- 75 g (⅓ cup) vegan block butter
- 150 g (5 ½ oz) dark chocolate finely chopped
- 60 g (½ cup) cocoa powder (dutch processed)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 160 g (1 ⅓ cups) plain (all-purpose) flour
- 200 g (7 oz) pitted cherries fresh or frozen*
- 100 g (⅔ cup) dark or milk chocolate, roughly chopped (or chocolate chips)
Instructions
- Line a 20 cm/8 inch square cake pan with baking parchment, making sure that it overhangs either side so that it is easy to lift the baked brownies out of the pan. Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4.
- Place the sugar, non-dairy yogurt, milk and alcohol of your choosing in a pan over a low heat and stir regularly until the sugar has dissolved and the mixture is hot and glossy looking but not quite at boiling point.250 g (1 ¼ cups) caster or granulated sugar, 80 g (⅓ cup) vegan Greek style soya yogurt, 45 g (3 Tablespoons) unsweetened non-dairy milk (I use soy), 60 g (¼ cup) cherry flavoured rum, kirsch, cherry brandy or cherry juice
- Remove from the heat and add the vanilla extract, chopped chocolate and butter. Stir until everything is completely melted and the mixture is smooth.1 teaspoon vanilla extract, 75 g (⅓ cup) vegan block butter, 150 g (5 ½ oz) dark chocolate
- Whisk in the cocoa powder, baking powder, salt and plain flour.60 g (½ cup) cocoa powder (dutch processed), ½ teaspoon baking powder, ½ teaspoon salt, 160 g (1 ⅓ cups) plain (all-purpose) flour
- Gently fold in the cherries and most of the chocolate or chocolate chips, reserving some to scatter over the top. Scrape the batter into the prepared tin, spread it level and scatter over the reserved chocolate.200 g (7 oz) pitted cherries, 100 g (⅔ cup) dark or milk chocolate, roughly chopped (or chocolate chips)
- Bake for 35-45 minutes until a skewer comes out gunky with moist crumbs but no wet batter (avoid any cherries or chocolate chips).
- Leave the brownie slab to cool completely in the pan (I like to put it in the fridge overnight once it has cooled so that the brownies are easy to slice neatly), then carefully lift it out using the overhanging parchment and use a sharp knife to cut it into squares.
Notes
- *If using frozen cherries do not defrost them first, add them to the batter straight from the freezer.
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Bernardine Timmins
Can I use pittes black cherries in a can/tinned and use the juice from that instead of alchol
Hannah
Yes that's fine.
Bernardine Timmins
Which would be better morello cherries in a glass jar or black pitted cherries in a can
Hannah
I would go for the morello cherries in a jar.
Mary Beth
Good morning from Canada, Hannah. I have just put my first batch of these brownies in the oven in place of a birthday cake for my daughter-in-law, who loves Black Forest cake. I have to say, the batter was lucky to make it that far! It is SO tasty I was prepared to eat it all raw. I hope the baked brownie is even half as delicious. Thank you for what seems at this point to be a real keeper.