Description
Delight in these decadent Black Forest Flourless Brownie Cookies, featuring rich chocolate brownie cookies sandwiched with luscious cherry filling and smooth vanilla whipped cream. A gluten-free treat that perfectly balances intense chocolate and fruity sweetness.
Ingredients
Scale
- 300 g (10½ oz) halved pitted cherries (fresh or frozen)
- 50 g (¼ cup) caster/superfine or granulated sugar
- 1 ½ tbsp lemon juice
- 8 g (1 tbsp) cornstarch/cornflour
- 150 g (5¼ oz) dark chocolate (60-70% cocoa solids), chopped
- 70 g (½ stick + 1 tbsp) unsalted butter
- 150 g (¾ cup) caster/superfine or granulated sugar
- 2 large eggs (US large / UK medium), room temperature
- 30 g (⅓ cup) Dutch processed cocoa powder
- ¼ tsp salt
- 230 g (1 cup) double or heavy cream, cold
- 30–40 g (¼–⅓ cup) powdered/icing sugar
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Instructions
- For the cherry filling, combine cherries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring, until thickened and glossy. Set aside to cool.
- Melt chocolate and butter together gently until smooth. Remove from heat and stir in sugar.
- Whisk in eggs one at a time until fully incorporated.
- Sift cocoa powder and salt into the mixture and fold gently to combine.
- Chill the batter for about 30 minutes. Preheat oven to 175°C (350°F).
- Scoop dough into small rounds and place on a lined baking sheet. Bake for 10–12 minutes until set but still soft. Let cool.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- To assemble, sandwich a spoonful of cherry filling and a dollop of vanilla whipped cream between two brownie cookies. Serve immediately.
Notes
- Use fresh or frozen cherries depending on availability.
- Chilling the batter helps cookies hold their shape while baking.
- Cookies are best assembled just before serving to keep whipped cream fresh.
- Store cherry filling and cookies separately in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg