Easy Black Forest Brownies (Using Brownie Mix!)
If you love how cherries and chocolate come together in black forest cake, you’re going to love these fudgy brownies! This black forest brownies recipe uses easy ingredients found in grocery stores but the result tastes like homemade brownies made from scratch.
Most black forest cakes and brownies are made with cherries that are simmered in kirsch, a cherry liquor. However, this recipe is made to be quick and simple.
So we are going to use fudgy chocolate brownies made from boxed mix along with cherry pie filling and whipped cream topping to recreate these decadent brownies.
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
Ingredients For Easy Black Forest Brownies
One of the best things about this black forest dessert is that there are only six ingredients needed. It’s a really simple recipe that’s quick and easy to make.
Here’s what you’ll need:
- 1 box (18.3 ounces) fudge brownie mix
- 2 large eggs
- ? cup vegetable oil
- 1 can (21 ounces) cherry pie filling or topping (divided)
- 2 ounces semi-sweet baking cacao, 56% or similar (divided)
- Whipped topping, as desired
Recipe Notes and Substitutions
Brownie Mix
I used Duncan Hines’ Chewy Fudge brownie mix for this recipe. However, any boxed mix will work. Follow the directions on the box for the amount of eggs and oil it calls for to make fudgy brownies and substitute the water for the chopped cherry and liquid mixture.
For Cakey Brownies
To create more of a cake texture instead of a dense, chewy brownie, add an additional egg.
Chocolate
You do not have to include the cacao. You can also substitute it with baking chocolate of your choice. You could use dark chocolate or sub in some chocolate chips instead of using a semi-sweet chocolate baking bar.
Cherries
Instead of using canned pie filling, you can use fresh cherries or other canned cherries, such as maraschino cherries. If you aren’t going to use canned, make sure you replace it with the water that is called for on your boxed mix instructions.
Baking Dish
You can use either a square 8×8 inch or 9×9 inch baking pan for this recipe. You could also use a brownie form pan. Another option would be to use a 9×13 inch pan for thin brownies or for doubling the recipe.
How to Make Black Forest Brownies With Cherry Pie Filling
You might be surprised to find out that you can make these delicious black forest brownies with brownie mix in under an hour! Follow the steps below and you’ll be enjoying this dessert in no time.
Step One
Preheat the oven to 350?.
Step Two
Line an 8×8 or 9×9 pan with parchment paper. Let the paper overhang two of the edges to create handles for lifting later on. Grease or butter the two remaining exposed sides of the pan.
Note: You can also just grease your whole pan, but it’s easier to lift and cut the brownies with the parchment paper.
Step Three
Separate about ¼ cup or four tablespoons of liquid from the canned cherries. This will replace the water that the boxed mix calls for. It also gives the brownies a cherry flavor and keeps them nice and moist.
Step Four
With a large mixing spoon or spatula, mix together the brownie mix, eggs, vegetable oil, and the ¼ cup of liquid taken from the canned cherry topping from step three in a large bowl.
Mix until combined, but do not over mix. The package directions recommend about 50 strokes.
Step Five
Divide the baking cacao into a ¾ section and a ¼ section with a knife. Cut the ¾ section into small chunks and gently fold the chocolate chunks into the brownie batter mixture.
Chop the remaining ¼ section of baking chocolate into fine, small pieces. You can also shave the chocolate with a sharp knife or vegetable peeler. Set the chocolate shavings aside for topping later.
Step Six
Place the pan on the center oven rack and bake until you can test with a toothpick (Insert a toothpick toward the center of the pan. It is done when it can be removed without batter residue.).
The baking time for an 8×8 square pan is about 34-37 minutes. The baking time for a 9×9 pan is about 27-30 minutes. You’ll need to add about 4 minutes if using a glass baking dish.
Step Seven
Remove the brownies from the oven and let them set before lifting them onto a wire rack to cool. Let the brownies cool to room temperature, or for about 20-30 minutes, before cutting them.
You can also cool them in the fridge for about 30 minutes for neat squares.
Step Eight
Top with the chopped or shaved baking chocolate, whipped cream topping and cherry topping before serving.
How to Serve and Store Black Forest Brownies
You can serve hot brownies straight from the oven if you’d like a warm dessert. However, it’s best to let this recipe cool for a while in order to cut the brownies into neat squares.
Before serving, top each brownie with whipped cream, cherry filling, and chocolate shavings.
Any leftover brownies made from this delicious recipe can be stored at room temperature for three to four days if wrapped in plastic wrap or stored in an airtight container.
The whipped topping and cherry topping should be stored in the fridge in airtight containers.
You can freeze the brownies and thaw them as needed if you’d like to store this dessert for a longer period of time. The brownies will keep in the freezer for up to three months.
Easy Black Forest Brownies (Using Brownie Mix!)
Ingredients
- 1 box (18.3 ounces) fudge brownie mix
- 2 large eggs
- 2/3 cup vegetable oil
- 1 can (21 ounces) cherry pie filling or topping (divided)
- 2 ounces semi-sweet baking cacao 56% or similar (divided)
- Whipped topping as desired
Instructions
- Preheat the oven to 350?.
- Line an 8×8 or 9×9 pan with parchment paper. Let the paper overhang two of the edges to create handles for lifting later on. Grease or butter the two remaining exposed sides of the pan.Note: You can also just grease your whole pan, but it’s easier to lift and cut the brownies with the parchment paper.
- Separate about ¼ cup or four tablespoons of liquid from the canned cherries. This will replace the water that the boxed mix calls for. It also gives the brownies a cherry flavor and keeps them nice and moist.
- With a large mixing spoon or spatula, mix together the brownie mix, eggs, vegetable oil, and the ¼ cup of liquid taken from the canned cherry topping from step three in a large bowl. Mix until combined, but do not over mix. The package directions recommend about 50 strokes.
- Divide the baking cacao into a ¾ section and a ¼ section with a knife. Cut the ¾ section into small chunks and gently fold the chocolate chunks into the brownie batter mixture. Chop the remaining ¼ section of baking chocolate into fine, small pieces. You can also shave the chocolate with a sharp knife or vegetable peeler. Set the chocolate shavings aside for topping later.
- Place the pan on the center oven rack and bake until you can test with a toothpick (Insert a toothpick toward the center of the pan. It is done when it can be removed without batter residue.). The baking time for an 8×8 square pan is about 34-37 minutes. The baking time for a 9×9 pan is about 27-30 minutes. You’ll need to add about 4 minutes if using a glass baking dish.
- Remove the brownies from the oven and let them set before lifting them onto a wire rack to cool. Let the brownies cool to room temperature, or for about 20-30 minutes, before cutting them. You can also cool them in the fridge for about 30 minutes for neat squares.
- Top with the chopped or shaved baking chocolate, whipped cream topping and cherry topping before serving.
