Black Forest Brownies (Gluten-Free)

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Black forest brownies are the perfect combination of rich, dark chocolate and tart, chewy dried cherries. And this recipe is the perfect, healthier version!


Units Scale
  • 1-15oz can (219g) black beans, rinsed & drained
  • 3 large eggs, room temperature
  • 1/2 cup (170g) pure maple syrup
  • 1/3 cup (37g) old-fashioned oats
  • 1/4 cup (34g) neutral oil (olive, avocado)
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons black cocoa powder
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (108g) dried cherries, chopped
  • 1/2 cup (92g) chocolate chips (mini, milk, dark, white - your preference!)


  1. Preheat oven to 325 degrees F/163 degrees C and prepare an 8x8" baking dish.
  2. Combine all ingredients except cherries and chocolate chips in a blender or food processor.
  3. Blend on high for 2-3 minutes, or until completely smooth.
  4. Pour batter into a large 5-quart mixing bowl and stir in cherries and chocolate chips.
  5. Pour batter into prepared baking dish.
  6. Bake for 30-35 minutes, or until center is fairly stiff (a toothpick may come out semi-clean).
  7. Let cool for 20-30 minutes and enjoy!


  • If topping with whipped cream, chocolate shavings, and fresh cherries, be sure brownies are completely cool beforehand.
  • Store brownies in an air-tight container in the refrigerator for up to 5 days or freezer for up to 2 months.
    • You can store at room temperature but the brownies will spoil a lot faster because of all the moisture!
  • You can omit the cherries altogether to make a classic, fudgy brownie!
  • Add a splash of cherry liquor (1-2 teaspoons) for a stronger cherry flavor
  •  Add 1-2 teaspoons of espresso powder to really bring out the chocolate flavor
  • Use white chocolate chips or dark chocolate chips instead of milk chocolate chips in the batter (or use a combination of chocolate!)
  • I originally tried this brownie recipe using fresh cherries, but the batter wouldn't fully bake in the middle because of the moisture from the fruit. I would imagine maraschino cherries and cherry pie filling would yield the same result (plus add quite a bit of added sugar), so I recommend using dried cherries for that reason!


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