Description
Black Forest Flourless Brownie Cookies are chewy, fudgy delights combining rich chocolate brownie flavors with a burst of tart cherries. Naturally gluten-free and simple to make with pantry staples, these cookies offer a decadent treat perfect for any occasion, blending indulgence with a fruity twist.
Ingredients
Scale
Chocolate Base
- 6 oz dark chocolate (or 1/2 cup unsweetened cocoa powder as alternative)
- 1/2 cup unsalted butter (or coconut oil for dairy-free)
Wet Ingredients
- 3 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Add-ins & Flavorings
- 1 cup dried cherries (or fresh, pitted cherries)
- Pinch of salt
Optional Variations
- 1/2 cup chopped walnuts or pecans (optional)
- Pinch of cinnamon or espresso powder (optional)
Instructions
- Step 1: Melt the Chocolate and Butter – Gently melt dark chocolate and butter together using a double boiler or microwave in short bursts, stirring frequently to achieve a smooth, glossy mixture without burning.
- Step 2: Whisk the Eggs and Sugar – In a separate bowl, vigorously whisk the eggs and sugar until the mixture is pale and slightly fluffy, which builds structure and balances the intense chocolate flavor.
- Step 3: Combine Wet Ingredients – Carefully fold the melted chocolate and butter mixture into the egg and sugar blend, mixing gently until fully incorporated into a thick, uniform batter.
- Step 4: Add Flavorings and Salt – Stir in vanilla extract and a pinch of salt to enhance the chocolate’s richness and balance the sweetness.
- Step 5: Fold in Cherries – Gently mix dried cherries evenly throughout the batter so each cookie has bursts of tangy Black Forest flavor. Add optional nuts or spices here if desired.
- Step 6: Bake the Cookies – Spoon the batter onto a parchment-lined baking sheet, spacing cookies a couple of inches apart to allow slight spreading. Bake at 325°F (163°C) for 12–15 minutes, until edges are set but centers remain fudgy.
Notes
- Use quality dark chocolate for the best flavor.
- Remove cookies from oven when edges are set but centers look slightly underdone to keep fudgy texture.
- Eggs at room temperature blend better for smooth batter.
- Chilling the batter for 20–30 minutes before baking produces thicker cookies with better shape.
- Experiment with different cherry types: tart dried cherries are traditional, but fresh or soaked cherries add juiciness.
- Substitute dried cherries with dried cranberries, raisins, or chopped fresh strawberries for variation.
- To make vegan, replace eggs with flax eggs and use coconut oil instead of butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg