Black Forest Flourless Brownie Cookies

Black Forest Flourless Brownie Cookies: A Decadent Twist on a Classic Dessert

Imagine the rich chocolatey taste of a brownie, the tang of cherry filling, and the lightness of vanilla whipped cream—all in one bite! These Black Forest Flourless Brownie Cookies bring together the flavors of the classic Black Forest cake in a gluten-free, decadent dessert. With fudgy cookies, a tangy cherry filling, and a creamy topping, this recipe is an indulgent treat perfect for special occasions or a delightful weekend bake. Here’s how to make these unforgettable sandwich cookies from scratch.

Recipe: Black Forest Flourless Brownie Cookies

Ingredients

For the Cherry Filling:

• 300 g (10 ½ oz) cherries, halved and pitted (fresh or frozen)
• 50 g (¼ cup) caster or granulated sugar
• 1 ½ tbsp lemon juice
• 8 g (1 tbsp) cornstarch (US) or cornflour (UK)

For the Flourless Brownie Cookies:

• 150 g (5 ¼ oz) dark chocolate (60-70% cocoa), chopped
• 70 g (½ stick + 1 tbsp) unsalted butter
• 150 g (¾ cup) caster or granulated sugar
• 2 large eggs (US) or medium eggs (UK), room temperature
• 30 g (⅓ cup) Dutch processed cocoa powder
• ¼ tsp salt

For the Vanilla Whipped Cream:

• 230 g (1 cup) double or heavy cream, cold
• 30-40 g (¼-⅓ cup) powdered sugar
• 1 tsp vanilla bean paste or 2 tsp vanilla extract

Directions

Step 1: Prepare the Cherry Filling

1. In a medium saucepan, combine cherries, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally until cherries soften and release their juices.
2. Scoop out a small amount of juice and mix it with the cornstarch in a separate bowl to form a smooth slurry.
3. Add the slurry back to the saucepan, stirring frequently, and bring the mixture to a gentle boil. Cook for 1 minute until thickened.
4. Check the thickness by placing a small amount on a plate in the fridge. If it needs to be thicker, strain the cherries, cook the liquid further, then recombine and chill completely in a cold water bath.

Step 2: Make the Flourless Brownie Cookies

1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
2. Melt the chocolate and butter together until smooth and glossy, then set aside to cool slightly.
3. In a stand mixer, whisk the sugar and eggs on high speed until pale, fluffy, and tripled in volume.
4. Pour the melted chocolate mixture into the whipped eggs and mix until fully combined.
5. Sift in the cocoa powder and salt, then whisk until smooth. Chill the batter in the fridge for 6-8 minutes to firm up slightly.
6. Using a 2-tablespoon scoop, portion out 16 cookies onto the lined baking sheets, spacing them evenly.
7. Bake for 8-9 minutes until the cookies are glossy and cracked. Let them cool on the sheet for 10 minutes, then transfer to a wire rack.

Step 3: Make the Vanilla Whipped Cream

1. Whip the cold cream, powdered sugar, and vanilla to soft peaks.
2. Transfer to a piping bag fitted with a star nozzle for easy assembly.

Step 4: Assemble the Black Forest Cookies

1. Take one cooled brownie cookie and turn it upside down.
2. Pipe a layer of whipped cream onto the cookie, then spoon the cherry filling on top.
3. Place another cookie on top to create a sandwich. Optionally, serve open-faced (without a top cookie) for a balanced flavor or use a second cookie for a richer, chocolatey experience.

Storage

• Store assembled cookies in an airtight container in the refrigerator for up to 3-4 days.

Tips and Serving Suggestions

• For Extra Decadence: Drizzle a little melted chocolate over the top cookie for an added layer of richness.
• Cherry Filling Consistency: Adjust the thickness of the cherry filling based on your preference by cooking it longer if a thicker consistency is desired.
• Flavor Variation: Swap the cherries for raspberries for a different fruity flavor profile that still complements the chocolate.

Recipe Summary

• Prep Time: 25 minutes
• Baking Time: 8-9 minutes
• Total Time: 40-45 minutes
• Servings: 8 sandwich cookies
• Calories: 280 kcal per sandwich cookie

These Black Forest Flourless Brownie Cookies offer a decadent combination of flavors with rich, fudgy brownie cookies, tangy cherry filling, and creamy vanilla whipped cream. Perfect for chocolate lovers and fans of the classic Black Forest flavor, these sandwich cookies are a unique dessert that’s sure to impress. Enjoy this treat whenever you’re in the mood for a truly indulgent bite!

Black Forest Flourless Brownie Cookies

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• Author: Dulcia
• Total Time: 40-45 minutes
• Yield: 8 1x

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Description

Black Forest Flourless Brownie Cookies are a sophisticated, decadent dessert inspired by the classic Black Forest cake. These flourless brownie cookies are rich, fudgy, and perfectly complemented by a layer of tart cherry filling and fluffy vanilla whipped cream. Each bite offers a balance of intense chocolate, creamy sweetness, and a hint of cherry tartness, creating a luxurious treat that’s both indulgent and satisfying.

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Ingredients

Scale 1x2x3x

Cherry Filling:
300 g (10 ½ oz) halved, pitted cherries (fresh or frozen)
50 g (¼ cup) caster or granulated sugar
1 ½ tbsp lemon juice
8 g (1 tbsp) cornstarch (US) or cornflour (UK)
Flourless Brownie Cookies:
150 g (5 ¼ oz) dark chocolate (60-70% cocoa), chopped
70 g (½ stick + 1 tbsp) unsalted butter
150 g (¾ cup) caster or granulated sugar
2 large eggs (US) or medium (UK), room temperature
30 g (⅓ cup) Dutch processed cocoa powder
¼ tsp salt
Vanilla Whipped Cream:
230 g (1 cup) double or heavy cream, cold
30–40 g (¼–⅓ cup) powdered sugar
1 tsp vanilla bean paste or 2 tsp vanilla extract

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Instructions

Cherry Filling:
In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, until cherries soften and release juices.
Spoon out some juices and mix with cornstarch to make a slurry, ensuring there are no lumps.
Return the slurry to the saucepan, stirring frequently. Bring to a boil and cook for 1 minute.
Test the thickness of the filling by placing some on a plate in the fridge. If the consistency is satisfactory, allow it to cool completely in a cold water bath. For thicker filling, sieve the cherries, cook the liquid further, then recombine and chill.
Flourless Brownie Cookies:
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Melt the chocolate and butter together until smooth and glossy, then set aside to cool slightly.
In a mixer, whisk sugar and eggs until pale, fluffy, and tripled in volume.
Pour the chocolate mixture into the whisked eggs and mix until combined.
Sift in cocoa powder and salt, and whisk until smooth. Chill the batter in the fridge for 6-8 minutes.
Scoop 16 cookies using a 2 tablespoon scoop onto the lined sheets. Bake for 8-9 minutes until glossy and cracked. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack.
Vanilla Whipped Cream:
Whip the cream, powdered sugar, and vanilla to soft peaks. Place in a piping bag with a star nozzle.
Assembling the Black Forest Cookies:
Turn one cooled cookie upside down and pipe a layer of whipped cream.
Spoon cherry filling over the cream, then top with another cookie.
Optional: Serve without the top cookie for a balanced flavor profile, or include it for a more chocolatey experience. Serve with a fork.
Storage:
Keep assembled cookies in an airtight container in the fridge for 3-4 days.

• Prep Time: 25 minutes
• Cook Time: 8-9 minutes

Nutrition

• Calories: 280