Black Forest Brownie Sundae Stack
A decadent dessert combining rich, fudgy brownies, sweet-tart cherries, and fluffy whipped cream for a delightful treat.
Servings 8 servings
Calories 350kcal
Ingredients
Brownie Ingredients
- 1 cup Unsalted Butter Bring to room temperature for easy melting.
- 8 oz Dark Chocolate, chopped Use chocolate with 60-70% cocoa for rich flavor.
- 1.5 cups Sugar Regular granulated sugar is perfect.
- 4 Large Eggs Should be at room temperature.
- 1 tsp Vanilla Extract Real vanilla boosts flavor.
- 1 cup All-Purpose Flour Provides structure for the brownies.
- 0.25 cup Cocoa Powder Dutch-process recommended for deeper flavor.
- 1 pinch Salt Enhances chocolate flavors.
- 1 cup Fresh or Jarred Cherries, pitted & halved Use fresh in summer or jarred/frozen in winter.
Toppings
- to taste Whipped Cream Homemade is preferred.
- to taste Chocolate Syrup or Ganache Drizzle as desired.
- to taste Shaved Chocolate Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a heatproof bowl, melt the butter and chopped chocolate together, stirring frequently. Allow to cool for about 5 minutes.
- Add sugar to the melted chocolate and mix well.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Sift flour, cocoa powder, and salt over the bowl and gently fold everything together until just combined.
- Fold in the pitted cherries into the brownie batter.
Baking
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, until the edges are set and the center is slightly soft.
- Let cool completely before cutting into squares.
Assembly
- Place a brownie square on a plate, dollop or pipe on whipped cream, top with another brownie, more whipped cream, and a cherry.
- Drizzle with chocolate syrup and add shaved chocolate if desired.
Notes
Don't overbake for fudginess. Chill brownies before slicing for clean cuts. Store unassembled brownies for 3-4 days at room temperature.
