Description
Sinful Black Forest flourless brownie cookies deliver rich chocolate and cherry magic in one irresistible bite. German-inspired chocolate indulgence melts smoothly on palates, promising pure dessert bliss you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
Dark Chocolate:
- 150 g (5 ¼ ounces) dark chocolate (60-70% cocoa), chopped
Cherries:
- 300 g (10 ½ ounces) halved, pitted cherries (fresh or frozen)
Eggs:
- 2 large eggs (US) or medium (UK), room temperature
Dry Ingredients:
- 150 g (¾ cup) caster or granulated sugar
- 30 g (⅓ cup) Dutch processed cocoa powder
- 8 g (1 tablespoon) cornstarch (US) or cornflour (UK)
- ¼ teaspoon salt
Liquid and Soft Ingredients:
- 70 g (½ stick + 1 tablespoon) unsalted butter
- 50 g (¼ cup) caster or granulated sugar
- 1 ½ tablespoons lemon juice
- 230 g (1 cup) double or heavy cream, cold
- 30–40 g (¼–⅓ cup) powdered sugar
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Instructions
- In a saucepan, blend cherries with sugar and lemon juice, heating until the fruit softens and releases vibrant juices.
- Create a smooth cornstarch slurry by extracting some cherry liquid and whisking thoroughly to eliminate any potential lumps.
- Return the slurry to the saucepan, stirring constantly and bringing the mixture to a rolling boil for one minute to activate the thickening agent.
- Verify the filling’s consistency by chilling a small portion on a plate. If needed, strain the cherries and reduce the liquid for a more concentrated texture, then reunite the components and cool completely in an ice bath.
- Preheat the oven to 350°F and prepare baking sheets with parchment paper.
- Melt chocolate and butter together until achieving a silky, uniform consistency, then allow to cool slightly.
- Whip sugar and eggs in a mixer until the mixture transforms into a pale, voluminous foam that has tripled in size.
- Gently incorporate the chocolate mixture into the whipped eggs, blending until fully integrated.
- Sift cocoa powder and salt into the batter, whisking until smooth and glossy. Briefly chill the mixture for 6-8 minutes to enhance texture.
- Portion 16 cookies using a two-tablespoon scoop onto prepared sheets, baking for 8-9 minutes until they develop a crackled surface.
- Allow cookies to rest on the baking sheet for 10 minutes before transferring to a cooling rack.
- Whip cream with powdered sugar and vanilla until soft peaks form, then transfer to a piping bag fitted with a star tip.
- Assemble cookies by inverting one cookie and piping a luxurious layer of whipped cream.
- Spoon cherry filling over the cream and crown with a second cookie.
- For optimal enjoyment, consider serving open-faced to balance flavors or fully assembled for an indulgent chocolate experience.
- Store assembled cookies in a sealed container within the refrigerator, maintaining freshness for 3-4 days.
Notes
- Master this cherry-filling technique by cooking slowly and testing thickness, ensuring a perfect jam-like consistency without lumps.
- Whipping eggs thoroughly creates an incredibly light, airy texture that transforms these flourless cookies into a decadent dessert experience.
- Chilling the chocolate batter briefly helps develop a beautiful crackly top and prevents spreading during baking, guaranteeing picture-perfect cookies.
- Use room temperature ingredients to ensure smoother mixing and more consistent results when combining chocolate, eggs, and cream.
- Assemble cookies just before serving to maintain optimal texture, preventing whipped cream from becoming soggy and preserving the crisp cookie base.
- Experiment with different chocolate percentages to customize the intensity of richness in your brownie cookies, tailoring the dessert to personal taste preferences.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 292
- Sugar: 27 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg