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Home / Recipes / Dessert / Black Forest Brownies

Black Forest Brownies

Email recipe ⟩ Jump to recipe ⟩ by Nora · Updated 07/15/25
4.50 from 2 votes
6 Comments
Black Forest brownie collage pin

These ridiculously easy Black Forest Brownies start with a boxed mix and a can of cherry pie filling—perfect for when you’re craving something sweet but have zero energy to bake from scratch. Fudgy, gooey, and loaded with melty chocolate, they’re everything you want in a quick-fix brownie!

close up photo of Black Forest brownie sundae

The dessert my kids can make (almost) by themselves

There comes a point—usually about halfway through summer break—when my kids start hounding me for dessert every single night. And listen, I love them, I love baking, but I do not love making dessert 24/7. Enter: “Black Forest” brownies (we’re going to use the term Black Forest loosely here, it’s chocolate and cherries, and it makes my kids think this is a fancy thing they whip up. Happy kiddos = happy mom.)

This is the recipe I hand over to my kids when they beg for something sweet and I don’t have the time, energy, or mental stability to make anything elaborate. It’s basically a “dump, stir, and bake” situation—with boxed brownie mix, eggs, oil, and canned cherry pie filling. Stir it all together, spread it in the pan, and bake. That’s it.

Right when they come out of the oven, I scatter a handful of chocolate chips over the top, let them melt, and swipe them into a makeshift ganache topping. It’s very low-effort, but the results? Shockingly delicious, especially paired with a scoop of vanilla ice cream!

close up of ganache on brownies
holding a plate with a cherry brownie sundae

A few quick tips

Cooling is non-negotiable. These brownies are meant to be gooey and fudgy, so they need a little time to settle. You need to let them cool in the pan on a wire rack for at least 30–60 minutes, or they’ll just fall apart on you.

We always use the leftover pie filling as a topping, along with a scoop of vanilla ice cream. Highly recommend.

Pan size: I usually use a 7×11-inch glass Pyrex pan, but a 9×9-inch pan works great, too. Just keep an eye on baking time depending on your pan and doneness preference.

holding a pan full of brownies

Printable recipe

Recipe Card
plate with brownie sundae

Black Forest Brownies

4.50 from 2 votes
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These ridiculously easy Black Forest Brownies start with a boxed mix and cherry pie filling for rich, fudgy flavor with almost no effort. Topped with melty chocolate chips and best served warm with vanilla ice cream, they’re the ultimate lazy summer dessert.
by Nora from Savory Nothings
Prep: 5 minutes mins
Cook: 35 minutes mins
Total: 1 hour hr 10 minutes mins
Makes 12 brownies
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Ingredients
 

  • 1 (18-oz) box brownie mix
  • 1 cup cherry pie filling (I use the rest of the can for serving the brownies)
  • 2 large eggs
  • ¼ cup oil
  • ½ – 1 cup semi-sweet chocolate chips
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Instructions
 

  • Heat oven to 350F. Lightly grease a 7×11 OR 9×9 inch baking dish (I usually use a 7×11 Pyrex glass pan).
  • In a mixing bowl, stir together dry brownie mix, cherry pie filling, eggs and oil until a lump-free batter forms.
    1 (18-oz) box brownie mix, 1 cup cherry pie filling, 2 large eggs, ¼ cup oil
    ingredients for Black Forest brownies in bowl
  • Spread batter in prepared pan. Bake at 350F for 30-40 minutes, depending on your preferred brownie-doneness.
    unbaked pan of brownies
  • Set brownie pan on a wire rack, immediately sprinkle with chocolate chips (I usually do a generous ½ cup.) Once melted, spread with a spatula. Allow brownies to cool in the pan for at least 1 hour.
    ½ – 1 cup semi-sweet chocolate chips
    frosted brownies in pan on wire rack
  • Serve brownies with vanilla ice cream and remaining pie filling, if you like.
    holding a plate with a Black Forest brownie sundae
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Notes

 
  • These brownies are extremely soft and fudgy—best served on a plate with a fork!
  • Store leftovers tightly covered at room temperature for up to 2 days.
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Nutrition is an estimate!
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4.50 from 2 votes
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Nora Rusev from Savory Nothings
About Nora
I married a chef and learned to cook for both comfort and quality. Now I share our favorite family recipes – simple, reliable, and a little bit special.

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Comments

  1. Decima says

    Jul 16, 2025

    4 stars
    Thank you for sharing this recipe

    Reply
    • Nora says

      Jul 17, 2025

      Glad to share it, Decima!

      Reply
  2. Linda D says

    Jul 16, 2025

    Can u suggest another pie filling? just have a problem w cherry pie filling Thank you

    Reply
    • Nora says

      Jul 17, 2025

      Hi Linda! I have personally only ever made these with cherry pie filling, but now I’m very intrigued and want to try other pie fillings! I think strawberry would be really good here! Again, I haven’t tried it yet, but I think I will!

      Reply
  3. Yolanda Perusquia says

    Jul 16, 2025

    5 stars
    Thank you for sharing this recipe

    Reply
    • Nora says

      Jul 17, 2025

      Glad to, Yolanda!

      Reply

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