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Black Forest Flourless Brownie Cookies

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  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 sandwich cookies 1x
  • Category: Dessert
  • Method: Baking and stovetop cooking
  • Cuisine: Western
  • Diet: Gluten Free

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
  • 3040 g (¼–⅓ cup) powdered/icing sugar
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Instructions

  1. 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.
  2. Melt chocolate and butter together gently until smooth. Remove from heat and stir in sugar.
  3. Whisk in eggs one at a time until fully incorporated.
  4. Sift cocoa powder and salt into the mixture and fold gently to combine.
  5. Chill the batter for about 30 minutes. Preheat oven to 175°C (350°F).
  6. Scoop dough into small rounds and place on a lined baking sheet. Bake for 10–12 minutes until set but still soft. Let cool.
  7. Whip cream with powdered sugar and vanilla until soft peaks form.
  8. 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