Black Forest Flourless Brownie Cookies Ingredients: Cherry Filling: 300 g (10 1/2 oz) halved, pitted cherries (fresh or frozen) 50 g ( 1/4 cup) caster or granulated sugar 1 1/2 tbsp lemon juice 8 g (1 tbsp) cornstarch (US) or cornflour (UK) Flourless Brownie Cookies: 150 g (5 1/4 oz) dark chocolate (60-70% cocoa), chopped 70 g ( 1/2 stick + 1 tbsp) unsalted butter 150 g ( 3/4 cup) caster or granulated sugar 2 large eggs (US) or medium (UK), room temperature 30 g ( 1/3 cup) Dutch processed cocoa powder 1/4 tsp salt Vanilla Whipped Cream: 230 g (1 cup) double or heavy cream, cold 30-40 g ( 1/4- 1/3 cup) powdered sugar 1 tsp vanilla bean paste or 2 tsp vanilla extract Directions: 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 350Β°F (180Β°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 | Baking Time: 8-9 minutes | Total Time: 40-45 minutes Kcal: 280 kcal per sandwich cookie | Servings: 8 sandwich cookies 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 thatΒs both indulgent and satisfying. Whether served as a sandwich cookie or with a single layer for a balanced flavor experience, these cookies make an elegant addition to any dessert table. TheyΒre ideal for gatherings or special occasions and can be enjoyed with a fork for an elevated dessert experience. Store any extras in the fridge and savor them over the next few days Β theyΒre sure to be a hit with everyone who tries them!
