Nigella Black Forest Brownies

These lush Nigella Black Forest Brownies are made with dark chocolate, kirsch-soaked dried cherries, toasted hazelnuts, and a hint of rosemary. Rich, fudgy, and full of texture, they deliver the decadent flavors of the classic Black Forest gateau in brownie form. This recipe makes 16 squares and is perfect for birthdays, holidays, or any time you need an indulgent treat. A dusting of icing sugar adds the final festive flourish.

Nigella Black Forest Brownies Ingredients

• 150g dried cherries
• 75ml kirsch (or orange juice)
• 200g dark chocolate (70% cocoa solids, for baking)
• 200g unsalted butter
• 100g dark muscovado sugar
• 225g caster sugar
• ¼ tsp fine sea salt
• 25g cocoa powder
• 4 large eggs, at room temperature
• 100g toasted hazelnuts
• 150g plain flour (or gluten-free alternative)
• 1 tsp finely chopped rosemary needles
• Icing sugar, for dusting

How To Make Nigella Black Forest Brownies

1. Preheat the oven: Set to 180ºC/160ºC Fan. Line a 23cm square tin with baking parchment.
2. Soak the cherries: Simmer cherries in kirsch or juice for 1 minute, then set aside to cool and soak.
3. Melt chocolate and butter: Gently melt together in a saucepan. Once smooth, stir in sugars, cocoa, and salt.
4. Add eggs and flour: Whisk eggs and slowly incorporate into the chocolate mix. Stir in flour until just blended.
5. Fold in extras: Add soaked cherries, bashed hazelnuts, and chopped rosemary. Fold to combine.
6. Bake: Pour batter into tin and bake for 25–30 minutes until edges pull away and a tester has a few damp crumbs.
7. Cool and dust: Cool completely in tin. Dust with icing sugar to serve. Refrigerated leftovers taste like fudge!

Recipe Tips

• Chill overnight: Brownies taste even fudgier when fridge-cold.
• Toast your hazelnuts: For added crunch and nutty depth.
• Use orange juice instead of kirsch: For an alcohol-free version.
• Don’t overbake: Center should remain soft and slightly gooey.

What To Serve With Brownies

These brownies pair beautifully with vanilla ice cream, whipped cream, or a cherry compote. Serve with espresso or a glass of port for a luxurious dessert experience.

How To Store Brownies

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerate: For a firmer, fudge-like texture, refrigerate for up to a week.
Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temp.

Black Forest Brownies Nutrition Facts

• Calories: 320 (per brownie)
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 38g
• Sugar: 27g
• Protein: 4g
• Sodium: 60mg

FAQs

Nigella Black Forest Brownies

Author: Clara Bennett Cooking Method:Baking Cuisine:British-European Fusion Courses:Dessert

Difficulty:BeginnerPrep time: 25 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 25 minutesCooking Temp:100 CServings:16 servingsEstimated Cost:25 $Calories:320 kcal Best Season:Available

Description

Fudgy brownies laced with kirsch-soaked cherries, hazelnuts, and rosemary—a decadent Black Forest twist on a classic treat.

Ingredients

• 150g dried cherries
• 75ml kirsch or orange juice
• 200g dark chocolate
• 200g unsalted butter
• 100g dark muscovado sugar
• 225g caster sugar
• ¼ tsp fine sea salt
• 25g cocoa powder
• 4 large eggs
• 100g toasted hazelnuts
• 150g plain flour (or gluten-free)
• 1 tsp chopped rosemary
• Icing sugar, for dusting

Instructions

1. Preheat oven to 180ºC/160ºC Fan. Line a 23cm tin.
2. Simmer cherries in kirsch or juice; let cool.
3. Melt butter and chocolate, stir in sugars, salt, cocoa.
4. Whisk in eggs, then flour until smooth.
5. Fold in cherries, hazelnuts, rosemary.
6. Bake 25–30 mins until set on top and edges pull away.
7. Cool in tin, dust with icing sugar to serve.

Notes

• Use orange juice for an alcohol-free version.
• Cool fully before cutting for neat slices.
• Chill in fridge for a dense, fudgy texture.
• Toast hazelnuts ahead for best flavor.