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These Gluten-Free Black Forest Brownies are fudgy, super chocolaty, rich, and very easy to make. The combination of cherries, chocolate, and whipped cream is one of the best things that you will try!
Gluten-Free Black Forest Brownies Recipe
If you are craving black forest cake but don’t have the time to make it, these brownies will help! They come together in no time and require only a few simple ingredients. You really can’t go wrong with them!
What ingredients do you need for these Gluten-Free Black Forest Brownies?
You will need just a few simple ingredients! Just the regular brownie ingredients + cherries (fresh or frozen) + whipped cream! But let’s break that down:
For the brownies:
- Butter
- Sugar
- Vanilla Extract
- Eggs
- Gluten-Free Flour
- Cacao Powder
- Cornstarch
- Baking Soda
For the Cherry Syrup:
- Cherries (fresh or frozen)
- Cherry Liqueur
- Water
- Sugar
Toppings:
- Whipped Cream (Lactose-free)
- Dark Chocolate
How to make them?
To make these Black Forest Brownies you will need to follow 4 simple steps:
STEP 1 – MAKE THE BROWNIE BATTER
In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Add the vanilla extract and stir. In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined. Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cacao powder has been absorbed. Using a handheld mixer, beat until very well-combined. Add the flour, cornstarch, baking soda, and salt, and mix with a spatula or spoon until just combined
STEP 2 – BAKE THE BROWNIES
Preheat the oven to 160 C (320 F). Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang. Pour the brownie batter into the prepared tin and place it in the oven. Bake brownies for approximately 30-35 minutes or until they are no longer wet in the center.
STEP 3 – MAKE THE CHERRY SYRUP
In a small cup mix the cornstarch with a little bit of water and set it aside. In a pan add the cherries, water, and sugar and cook on medium heat. When it starts to boil add the cornstarch. Cook for another 2-3 minutes, stirring frequently. When you notice that it starts to thicken, remove it from the heat and let the cooldown.
STEP 4 – ASSEMBLE
Start by whipping the cream, then spread a generous layer over the brownies. Top it with syrup and shredded dark chocolate. Cut in bars and enjoy!
what flour to use to make these brownies?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mixes might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
*fodmap tips:
* Cherries are low FODMAP only 20 grams per serving. This recipe requires 450g of cherries and makes 9 brownies, which is about 50g of cherries per brownie. That makes these brownies not FODMAP friendly and is advised to be avoided in the elimination phase.
*gluten-free tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.
Gluten-Free Black Forest Brownies
Ingredients
For the brownies:
- 130g unsalted butter
- 220g sugar
- 1 tsp pure vanilla extract
- 2 eggs (at room temperature)
- 70 g cacao powder
- 50g gluten-free flour
- 1 tbsp cornstarch
- 1/8 tsp baking powder
- pinch of salt
For the Cherry Syrup
- 450 g (1Lb) cherries (fresh or frozen)
- 100 g (½cup) sugar
- 120 ml (½ cup) water
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp cornstarch (dissolved in 3 tbsp water)
For the whipping cream
- 225 ml (1cup) lactose free whipping cream
- 20 g (2 tbsp) powder sugar
- 1 tsp vanilla extract
Instructions
To make the brownies:
- Preheat the oven to 160 C (320 F). Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Add the vanilla extract and stir.
- In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined. Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cacao powder has been absorbed. Using a handheld mixer, beat until very well-combined. Add the flour, cornstarch, baking soda, and salt, and mix with a spatula or spoon until just combined. The batter will be thick and sticky.
- Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wet in the center.
- Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
To make the Cherry Syrup
- Combine sugar, with water, lemon juice, and salt in a 3-quart pot over medium heat. Add cherries. Heat on medium for 6-7 minutes or until lightly boiling. Reduce heat to medium/low. Cook 5 minutes while stirring frequently.
- In a small bowl stir together cornstarch with 1/4 cup water. Add the mixture to the syrup and stir. Heat to desired consistency. The syrup will thicken slightly when cooled. Cooking time may vary slightly depending on the ripeness of cherries.
To Assamble
- Start by whipping the cream, then spread a generous layer over the brownies. Top it with syrup and shredded dark chocolate. Cut in bars and enjoy!
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