If you are a true chocolate enthusiast, you are going to adore this Black Forest Flourless Brownie Cookies Recipe. These cookies combine all the irresistible qualities of a rich, fudgy brownie with the chewy, tender bite of a cookie. Packed with luscious dark and semisweet chocolate, studded with tart dried cherries, and completely flourless, they’re a perfect gluten-free treat that feels both indulgent and satisfying. Whether you’re baking for a special occasion or simply craving something that hits every chocolate craving on the dot, these brownie cookies will become your instant favorite.
Ingredients You’ll Need
Believe it or not, the magic behind these Black Forest Flourless Brownie Cookies Recipe lies in a handful of simple ingredients. Each one plays a crucial role—whether it’s providing structure without flour, adding depth of chocolate flavor, or delivering that tangy cherry pop.
- Semisweet chocolate chips (1 1/2 cups): The rich base that melts smoothly, giving these cookies their signature fudgy texture.
- Unsalted butter (3 tablespoons): Adds creaminess and helps the chocolate melt evenly for luscious bites.
- Large eggs (2): Bind everything together and give the cookies their tender crumb without flour.
- Granulated sugar (2/3 cup): Sweetens the batter just right to balance the dark chocolate’s intensity.
- Vanilla extract (1 teaspoon): Enhances the chocolate notes and rounds out the flavor.
- Unsweetened cocoa powder (1/4 cup): Boosts that deep chocolate goodness and adds beautiful color.
- Cornstarch (1 tablespoon): The secret ingredient that provides structure and softness in a flourless cookie.
- Salt (1/4 teaspoon): Intensifies the sweetness and enhances all the flavors.
- Baking powder (1/2 teaspoon): Gives a gentle lift so the cookies aren’t too dense.
- Chopped dried cherries (1/2 cup): A tart surprise that complements the chocolate perfectly.
- Dark chocolate chunks or chips (1/2 cup): More chocolate, more joy—melty pockets throughout each cookie.
How to Make Black Forest Flourless Brownie Cookies Recipe
Step 1: Melt the Chocolate and Butter
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure easy cleanup and perfect cookie bottoms. In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter together in short 30-second bursts, stirring thoroughly after each to avoid burning. This slow melt creates a glossy, smooth mixture that’s the heart of your brownie cookie batter.
Step 2: Whisk the Eggs, Sugar, and Vanilla
While the chocolate cools, whisk together the eggs, granulated sugar, and vanilla extract in a separate bowl. Be generous with whisking—about 2 to 3 minutes until the mixture lightens and thickens slightly; this step adds vital airiness that balances the richness of the chocolate.
Step 3: Combine Chocolate with Egg Mixture
Gently stir the melted chocolate and butter into the egg mixture, folding carefully to keep the air bubbles intact. This marriage of warm chocolate and airy eggs is what guarantees the cookies will stay soft and delightfully fudgy.
Step 4: Add Dry Ingredients and Mix
Next, sift in the unsweetened cocoa powder, cornstarch, salt, and baking powder. Stir everything together until you get a thick, luscious batter forming. The cornstarch plays the crucial role of replacing flour, lending these cookies that tender structure without any grainy texture.
Step 5: Fold in Cherries and Chocolate Chunks
Now, fold in the chopped dried cherries and dark chocolate chunks. These add chewy bursts of tartness and melty pockets of intense chocolate throughout each bite, creating a wonderful textural contrast that truly makes this Black Forest Flourless Brownie Cookies Recipe shine.
Step 6: Chill Slightly, Scoop, and Bake
Let the batter rest for 5 to 10 minutes to thicken up—this helps the cookies keep their shape while baking. Then, scoop tablespoon-sized mounds onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes until the cookies develop glossy, cracked tops but remain soft and fudgy in the center.
Step 7: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes to set perfectly before transferring to a wire rack. This allows you to enjoy that ideal chewy interior with a slightly crisp exterior that makes these cookies so incredibly addictive.
How to Serve Black Forest Flourless Brownie Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of melted white chocolate can make these cookies look and taste even more festive. Fresh cherries or a sprinkle of finely chopped nuts also add a lovely finishing touch that complements the Black Forest theme beautifully.
Side Dishes
Pair these brownie cookies with a scoop of vanilla or cherry ice cream for an unforgettable dessert experience. A cup of rich coffee, creamy hot chocolate, or even a glass of red wine can bring out the deep flavors and make any gathering feel special.
Creative Ways to Present
For parties, stack the cookies on a beautiful plate layered with parchment paper and tied with a ribbon for an inviting gift-like presentation. You can also sandwich a dollop of whipped cream or cherry jam between two cookies for an elegant twist on a classic treat that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store your leftover Black Forest Flourless Brownie Cookies Recipe in an airtight container at room temperature for up to 3 days. This keeps them soft and moist, perfect for when you want a quick chocolate fix without baking again.
Freezing
These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet in the freezer until firm, then transfer to a resealable bag or container. They will keep for up to 2 months and thaw quickly when you want to enjoy them again.
Reheating
If you prefer your cookies warm and gooey, pop one or two in the microwave for about 10 seconds or reheat gently in a preheated oven at 300°F (150°C) for 5 minutes. This brings back the fudgy softness that’s simply irresistible.
FAQs
Are these cookies truly flourless?
Yes! This Black Forest Flourless Brownie Cookies Recipe uses cornstarch instead of flour to provide structure, making it naturally gluten-free without sacrificing texture or taste.
Can I substitute fresh cherries instead of dried cherries?
Fresh cherries have a lot of moisture which can affect the cookie’s texture, so dried cherries are preferred for chewiness and tartness. However, finely chopped fresh cherries can be used if you reduce other liquids slightly.
Is it possible to make this recipe vegan?
Since this recipe relies on eggs to bind the batter and butter for richness, veganizing it would require some experimentation with substitutes like flax eggs and plant-based butter, though the texture may differ.
How do I know when the cookies are done baking?
Look for glossy, cracked tops that feel set but soft to the touch. The centers should still be soft, as they firm up while cooling to that perfect fudgy consistency.
Can I use different types of chocolate chips?
Absolutely! Mixing semisweet and bittersweet chocolate chips enhances the depth of flavor. You could also add milk chocolate or white chocolate for a sweeter or more varied taste profile.
Final Thoughts
If there’s one dessert recipe to keep in your back pocket for chocolate lovers, it’s this Black Forest Flourless Brownie Cookies Recipe. They are rich, chewy, and packed with incredible complementary flavors that feel both decadent and approachable. Whether for family, friends, or just a personal treat, baking these cookies is a wonderful way to enjoy vibrant, flourless chocolate indulgence that everyone will ask for again and again.
Print
Black Forest Flourless Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in the rich and fudgy Black Forest Flourless Brownie Cookies, loaded with semisweet and dark chocolate and bursting with tart dried cherries. These naturally gluten-free cookies combine the decadent texture of brownies with the convenience of cookie form, making them a perfect dessert for chocolate lovers seeking a flourless treat.
Ingredients
Chocolate Mixture
- 1 1/2 cups semisweet chocolate chips
- 3 tablespoons unsalted butter
Wet Ingredients
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Add-ins
- 1/2 cup chopped dried cherries
- 1/2 cup dark chocolate chunks or chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter together in 30-second intervals. Stir well between intervals until the mixture is smooth and fully melted. Set aside to cool slightly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture is light in color and slightly thickened, which should take about 2–3 minutes.
- Combine Chocolate with Egg Mixture: Pour the melted chocolate and butter mixture into the egg mixture and stir to combine thoroughly.
- Add Dry Ingredients: Add the unsweetened cocoa powder, cornstarch, salt, and baking powder into the combined wet ingredients. Mix until a thick batter forms, ensuring all dry components are incorporated evenly.
- Fold in Add-ins: Gently fold in the chopped dried cherries and dark chocolate chunks or chips for bursts of tartness and extra chocolate flavor throughout the cookies.
- Rest the Batter: Allow the batter to sit for 5 to 10 minutes. This helps it thicken slightly, aiding in the final cookie texture.
- Shape Cookies: Using a tablespoon, scoop mounds of the batter onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the tops are glossy with cracks and the centers remain soft to the touch.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them carefully to a wire rack to cool completely and set.
Notes
- For a richer chocolate experience, consider using a combination of semisweet and bittersweet chocolate chips.
- These cookies are naturally gluten-free, making them suitable for those with gluten sensitivities.
- Be careful not to overbake; the cookies should remain soft in the center for the best brownie-like texture.
- You can substitute dried cherries with other dried fruits such as cranberries or raisins if preferred.
