Several days ago I published a recipe for delicious fudgy brownies here. Most of them were gone in a split second after I made the pictures – some I could save and make another sweet treat I am willing to share with you. To actually share this one here is hard, so prepare for a fight in case someone wants more :P Say hello to my über delicious black forest brownie layer dessert! So good!

The chances for leftovers when making brownies with my fudgy brownies recipe are little to minus 100. They are so good, you better make a second batch right after the first one. But in case you could save some brownies or got brownies from other sources (who knows?!), this recipe for a delicious layer dessert is a nice way to create another dessert people will love ;)
Brownies are basically chocolate cake, right? Just much better and more delicious :P Using a brownie dough as a base for other cakes is always a good idea. Quite some time ago I made a delicious cheesecake with a brownie base – really nice cake! There is even a video out there, where you can watch me making it ;)
So you see – brownies can be used for many desserts. Like the layer desserts right here. I got my inspiration from a classic German bake called Black Forest Cake. Chocolate cake (or in this case the brownies) with a cherry compote and a cream made with whipped cream and mascarpone. The mascarpone is not coming from the original cake, but you are allowed to make adjustments when getting inspired, right? ;)
The brownies do not have to be super fresh. You can use some that are laying around for some time. The cherry compote will do its magic and soften everything. You can also add some Kirschwasser on the brownie crumbles to soak them even more – but you have to like the strong flavor of the Kirschwasser ;) Just give it a try…
INGREDIENTS / ZUTATEN
For the cherry compote:
18 oz. (500g) frozen cherries, pitted
1/2 cup (100g) sugar
6.7 fl.oz. (200ml) cherry juice
2 tbsp. Kirschwasser
1 tsp. vanilla extract
2 1/2 tbsp. cornstarch
For the dessert:
7 oz. (200g) heavy cream
8.8 oz. (250g) mascarpone
2 tbsp. confectioners’ sugar
2 tsp. vanilla extract
4-5 brownies
Für die Kirschgrütze:
500g TK Sauerkirschen, entsteint
100g Zucker
200ml Kirschsaft
2 EL Kirschwasser
1 TL Vanille Extrakt
2 1/2 EL Speisestärke
Für das Dessert:
200g Schlagsahne
250g Mascarpone
2 EL Puderzucker
2 TL Vanille Extrakt
4-5 Brownies


DIRECTIONS / ZUBEREITUNG
2. Add the cherry juice, Kirschwasser, vanilla extract, and cornstarch to a bowl and mix until well combined. Take about 2/3 of the defrosted cherries with the juices from the defrosting, add to a pot and bring to a boil. Reduce the heat and add the cornstarch mixture, continued to stir and cook until the liquids thicken – let simmer for about 2-3 minutes. Add the remaining cherries, mix and then remove from the heat and let cool down completely. Store in the fridge.
3. Whip the heavy cream until stiff peaks form. Mix the mascarpone with confectioners’ sugar, and vanilla extract, then fold in the whipped cream.
4. Break the brownies into smaller pieces and divide between bowls or glasses. Top with the cherry compote (hold something back for decoration) and finish with a layer of mascarpone cream. Decorate with the cherries and serve.
2. Den Kirschsaft mit Kirschwasser, Vanille Extrakt und der Speisestärke in einer kleinen Schüssel glatt rühren und zur Seite stellen. Von den aufgetauten Kirschen etwa 2/3 mitsamt dem ausgetretenen Saft in einem Topf geben und aufkochen. Die Hitzezufuhr reduzieren, die Stärkemischung dazugeben und damit die Flüssigkeit eindicken lassen – für etwa 2-3 Minuten leicht köcheln lassen. Die restlichen Kirschen dazugeben, unterrühren und dann vom Herd nehmen. Komplett abkühlen lassen. Im Kühlschrank lagern.
3. Die Sahne steif schlagen. Den Mascarpone mit dem Puderzucker und dem Vanille Extrakt verrühren, dann die steif geschlagene Sahne vorsichtig unterheben.
4. Die Brownies zerbröckeln und auf vier Dessertgläser verteilen. Die Kirschgrütze auf den Brownies verteilen (ein paar Kirschen für die Dekoration zurückbehalten) und dann mit der Mascarpone-Creme abschließen. Die zurückbehaltenen Kirschen auf die Creme geben und servieren.


Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Black Forest Brownie Layer Dessert
- Prep Time: 20
- Total Time: 80
Description
Delicious layered dessert inspired by the classic German Black Forest Cake: brownies with a cherry compote and mascarpone cream. So good!
Ingredients
For the cherry compote
- 18 oz. (500g) frozen cherries, pitted
- 1/2 cup (100g) sugar
- 6.7 fl.oz. (200ml) cherry juice
- 2 tbsp. Kirschwasser
- 1 tsp. vanilla extract
- 2 1/2 tbsp. cornstarch
For the dessert
- 7 oz. (200g) heavy cream
- 8.8 oz. (250g) mascarpone
- 2 tbsp. confectioners’ sugar
- 2 tsp. vanilla extract
- 4–5 brownies
Instructions
- You can prepare the cherry compote a day before. Add the still frozen (and pitted) cherries to a bowl and mix with the sugar. Let defrost for about an hour.
- Add the cherry juice, Kirschwasser, vanilla extract, and cornstarch to a bowl and mix until well combined. Take about 2/3 of the defrosted cherries with the juices from the defrosting, add to a pot and bring to a boil. Reduce the heat and add the cornstarch mixture, continued to stir and cook until the liquids thicken – let simmer for about 2-3 minutes. Add the remaining cherries, mix and then remove from the heat and let cool down completely. Store in the fridge.
- Whip the heavy cream until stiff peaks form. Mix the mascarpone with confectioners’ sugar, and vanilla extract, then fold in the whipped cream.
- Break the brownies into smaller pieces and divide between bowls or glasses. Top with the cherry compote (hold something back for decoration) and finish with a layer of mascarpone cream. Decorate with the cherries and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4