Name: Nigella Black Forest Brownies
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 25 min
Ingredients: 150g (1 cup) dried cherries; 75ml (5 tbsp.) orange juice or kirsch; 200g (1 stick plus 6 tbsp.) unsalted butter; 200g dark cooking chocolate; 100g dark muscovado sugar; 180g caster sugar; 180g caster sugar; 25g (3½ tbsp.) cocoa powder; 4 large eggs, at room temperature; 1 sprig of fresh rosemary, finely chopped; 150g (1 heaping cup) plain flour; a pinch of salt; icing sugar, for dusting

These decadent Nigella Black Forest Brownies are made with dark chocolate, dried cherries, dark muscovado sugar, fresh rosemary, and a splash of orange juice. The result is a batch of incredibly fudgy and chewy brownies with a rich, complex flavor. They are perfect for a special dessert, especially during the cozy autumn or winter months, and the recipe makes enough for about 16 delicious squares.

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Nigella Black Forest Brownies Ingredients

150g (1 cup) dried cherries
75ml (5 tbsp.) orange juice or kirsch
200g (1 stick plus 6 tbsp.) unsalted butter
200g dark cooking chocolate
100g dark muscovado sugar
180g caster sugar
25g (3½ tbsp.) cocoa powder
4 large eggs, at room temperature
1 sprig of fresh rosemary
150g (1 heaping cup) plain flour
a pinch of salt
icing sugar, for dusting

How To Make Nigella Black Forest Brownies

Steep the cherries: Place the cherries in a small saucepan, add the orange juice or kirsch, and bring to a boil. Simmer for one minute, stir to coat the cherries, and then remove from the heat and leave to cool.
Preheat and prepare the tin: Preheat your oven to 180°C (350°F/gas 4). If possible, turn the fan off for a more even bake. Line a square 23 x 23cm (9 x 9 inch) brownie tin with parchment paper.
Melt the chocolate and butter: In a large saucepan, melt the butter over low heat. Roughly chop the dark chocolate. Once the butter has melted, add the chocolate and continue stirring over low heat until it melts completely. Add the sugars and cocoa powder, and whisk everything together. Set this mixture aside to cool until it is only just warm to the touch.
Beat the eggs: In a separate bowl, break the eggs and beat them lightly with a fork or whisk.
Prepare the rosemary: Strip the needles from the rosemary sprig and chop them as finely as you can, almost into a powder. A spice grinder can also be used for this.
Combine the ingredients: Once the chocolate mixture has cooled, gradually whisk in the beaten eggs. Add the flour, salt, and finely chopped rosemary. Whisk just until the flour is incorporated. Finally, fold in the steeped cherries and any remaining liquid.
Bake the brownies: Pour the batter into your prepared tin and spread it evenly. Transfer it to the oven and bake for 25-30 minutes. The brownies are done when the top is shiny and lightly cracked, and the edges just begin to pull away from the sides. A skewer inserted into the center should come out with a few moist crumbs stuck to it, not wet batter.
Cool and serve: Let the brownies cool completely in the tin before cutting. Once cooled, dust with icing sugar, cut into squares, and serve.

Recipe Tips

Don’t Overbake: The key to a fudgy brownie is to take it out of the oven at the right time. The skewer test is crucial—a few moist crumbs mean it’s done. If the skewer comes out clean, the brownies will be more cake-like.
Use Good Quality Chocolate: Since chocolate is the main flavor, using a good quality dark chocolate with at least 70% cocoa will make a huge difference in the richness and depth of flavor.
Chop Rosemary Finely: The hint of rosemary adds a unique, aromatic flavor. Chopping it into a fine powder ensures the flavor is evenly distributed without anyone biting into a large, overpowering piece.
Cool Completely Before Cutting: This is a very important step. Letting the brownies cool completely in the tin allows them to set. If you try to cut them while they are warm, they will fall apart.

What To Serve Black Forest Brownies

These rich Black Forest brownies are wonderful on their own with a strong cup of coffee or espresso. For an even more decadent dessert experience, serve a warm square with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A few fresh cherries on the side would also beautifully complement the flavors.

How To Store Black Forest Brownies Leftovers

Refrigerate: Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They will be chewier when served straight from the fridge.
Freeze: These brownies freeze very well. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.

Nigella Black Forest Brownies Nutrition Facts

Calories: 285 kcal
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 40mg
Total Carbohydrate: 35g
Sugars: 28g
Protein: 4g

Frequently Asked Questions

Can I leave out the rosemary? Yes, absolutely. The rosemary adds a subtle, unique flavor, but the brownies will still be delicious without it. You could also try adding a pinch of cinnamon or a teaspoon of vanilla extract instead.
Can I use fresh or frozen cherries instead of dried? It’s best to stick with dried cherries for this recipe. Fresh or frozen cherries release a lot of water when baked, which can make the brownie batter too wet and affect the final texture.
Why is it important to let the chocolate mixture cool? Letting the melted chocolate and butter mixture cool down is crucial before adding the eggs. If the mixture is too hot, it will scramble the eggs, and the brownie batter will be ruined. It should feel slightly warm, not hot, to the touch.
My brownies turned out dry. What went wrong? Dry or cakey brownies are usually the result of overbaking. Be sure to check them at the 25-minute mark. The center should still be a little soft, as they will continue to cook from the residual heat as they cool in the pan.

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