Black Forest Flourless Brownie Cookies
These rich, flourless brownie cookies, topped with fluffy vanilla whipped cream and a juicy cherry filling, offer all the decadent flavors of a Black Forest cake in an easy-to-make, gluten-free sandwich cookie form. Perfect for a luxurious treat!
Ingredients
Cherry Filling:
300 g 10 oz halved, pitted cherries fresh or frozen
50 g cup caster or granulated sugar
1 tbsp lemon juice
8 g 1 tbsp cornstarch/cornflour
Flourless Brownie Cookies:
150 g 5 oz dark chocolate 60-70% cocoa, chopped
70 g stick 1 tbsp unsalted butter 杻
150 g cup caster or granulated sugar
2 large eggs, room temperature 讀讀
30 g cup Dutch-processed cocoa powder
tsp salt 蓼
Vanilla Whipped Cream:
230 g 1 cup double or heavy cream, chilled 拏
30-40 g – cup powdered sugar adjust sweetness to taste
1 tsp vanilla bean paste or 2 tsp vanilla extract
Instructions
1 Cherry Filling
In a saucepan over medium-high heat, combine cherries, sugar, and lemon juice, stirring occasionally until the cherries soften and release juices.
In a small bowl, make a slurry by mixing a few tablespoons of the cherry juice with cornstarch.
Add the slurry to the saucepan and cook, stirring, until the mixture boils and thickens.
Cool to room temperature, then chill for at least 30 minutes.
2 Flourless Brownie Cookies
Preheat the oven to 350F 180C and line two baking sheets with parchment paper.
Melt chocolate and butter together until smooth, then set aside to cool.
Using a mixer, whisk sugar and eggs until pale and fluffy, about tripled in volume.
Gently fold in the melted chocolate mixture, then sift in cocoa powder and salt. Mix until glossy.
Chill the batter for 6-8 minutes until it thickens slightly.
Scoop out 16 cookies onto prepared sheets, leaving space between each. Bake for 8-9 minutes. Cool for 10 minutes on the sheet, then transfer to a rack to cool completely.
3 Vanilla Whipped Cream
In a bowl, whip cream, powdered sugar, and vanilla to soft peaks.
4 Assemble Cookies
Place whipped cream and cherry filling on one cookie and top with another.
Serve as sandwich cookies or open-faced with a fork.
Storage: Store in an airtight container in the fridge for up to 3-4 days