If you’ve been here a while, you’ll know that for the last 2-3 years, I’ve uploaded some kind of black forest recipe on my blog during the christmas season.
It’s almost become a tradition now, so guess what… I’m not stopping now! Oh yes, your gal is back with another black forest recipe and I won’t lie to you, I think this has to be a favourite of mine so far.
I know what your thinking, ‘all her bakes are her favourites’ and yes, you would be correct. I do love every single bake I upload but I do have certain bakes I’ve made throughout the years that just have that slight edge on the others – and todays one certainly does have that edge!
I mean, who wouldn’t love vanilla cream and cherry compote sandwiched between two brownie cookies? The sound of it alone is heavenly, let alone the actual taste.
Now, I can go on and on and on about how good these are but honestly guys, you just have to make them for yourselves! You have to experience the pure perfection that are these cookie sandwiches and how festive they make you feel.
These just scream Christmas to me and I can guarantee I’ll be making another batch before the year is up.
So, if these cookie sandwiches are making your taste buds tingle and your stomach rumble, you know the drill. Keep on scrolling below where you’ll find my recipe for todays bake.
Category: Sweet Treat
Prep Time: 1 Hour Overall
Cook Time: 10-12 Minutes
Assembling Time: 10 Minutes
Overall Time: 1.5 Hours
Ingredients You Need For The Brownie Cookies:
- 115g Of Unsalted Butter
- 200g Of White Granulated Sugar
- 50g Of Cocoa Powder
- 2 Eggs
- 2tsp Of Vanilla Extract
- 175g Of Plain Flour
- 0.5tsp Of Baking Powder
- 300g Of Milk Chocolate Chips
Ingredients You Need For Vanilla Cream:
- 300ml Of Double Cream
- 50g Of Icing Sugar
- 2tsp Of Vanilla Bean Paste
Ingredients You Need For Cherry Compote:
- 350g Of Fresh Or Frozen Morello Cherries
- 50g Of Caster Sugar
- 2tbsp Of Lemon Juice
- 1tbsp Of Cornflour
How To Make The Brownie Cookies:
- Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Secondly, in a microwaveable bowl, add the 115g of unsalted butter, place into the microwave and in 20 second blasts, blast the butter until it’s fully melted into liquid.
- Next, add the melted butter, 200g of granulated sugar and 50g of cocoa powder into a large mixing bowl and using an electric whisk, beat the butter, sugar and cocoa powder together for 2-3 minutes.
- Add in the 2 eggs and 2tsp of vanilla extract and beat again until combined.
- Now, fold in the 300g of milk chocolate chips until combined.
- Add the 175g of plain flour and 0.5tsp of baking powder and mix together until a brownie looking cookie dough has formed.
- Using a 4cm ice cream / cookie scoop, portion the batter into 20 balls. Place 6 balls on each baking tray, making sure there’s room between each to allow the brownie cookies to spread.
- Place the cookies into the oven and bake for around 10-12 minutes, until baked right through.
- Finally, once baked, allow to cool on the baking trays for 10 minutes, then transfer onto a wire rack to cool completely.
How To Make The Cherry Compote:
- Whilst the brownie cookies are cooling, it’s time to make the cherry compote.
- In a large saucepan, over a medium high heat, whilst stirring occasionally, heat the 350g of cherries, 50g of caster sugar and 2tbsp of lemon juice. Until the cherries have softened and released their juices.
- Using a tablespoon, spoon out a few tbsp of the cherry juice into a bowl, add 1tbsp of cornflour to the juice and mix together to form a slurry, making sure there are no clumps of cornflour in the slurry mixture.
- Return the cornflour slurry to the cherry filling in the saucepan and cook, stirring frequently, on a medium-high heat until the mixture comes to the boil.
- Once at boiling point, cook the mixture for about 1 minute, whilst continuously stirring.
- TIP: the cornflour will only reach its fully thickened potential if the mixture reaches boiling point and stays at boiling point for a minute or two.
- Now that the mixture has thickened, remove from the heat and set to one side.
- TIP: If your not happy with the consistency of your cherry compote, pass the mixture through a sieve, transfer the cherries to a bowl and return the thickened juices to a saucepan. Cook the juices further until they’ve reached your desired consistency, then return and mix the cherries through.
- Allow the cherry mixture to cool right down to room temperature.
How To Make The Vanilla Cream:
- Whilst the cherry compote is cooling, it’s time to make the vanilla cream.
- In a large mixing bowl, using an electric whisk, whisk together the 300ml of double cream, 50g of icing sugar and 2tsp of vanilla bean paste until it reaches soft peaks.
- Transfer the vanilla cream to a piping bag which has a 2D piping nozzle (or any nozzle you’d prefer) attached.
How To Assemble The Cookie Sandwich:
- Now that everything has cooled, it’s time to assemble.
- Turn one of the brownie cookies upside down so that the bottom is facing upwards.
- Pipe a generous layer of the vanilla cream on top of the upside down brownie.
- Spoon a decent amount of cherry compote over the top of the vanilla cream.
- Finally, top it with another brownie cookie.
That’s your Black Forest Brownie Cookie Sandwiches prepared, baked and assembled, ready for you to enjoy this Christmas.
I’m sorry, but do these not just make you hungry? They say you eat with your eyes and let me tell you, my eyes have demolished these 10x over. I’m obsessed!
Black Forest just screams Christmas to me, it’s a bunch of flavours I’ve incorporated into my fair share of Christmas bakes over the years so if these cookies aren’t for you, I’m sure I’ll have some kind of black forest desert which will take your fancy:
Let me know in the comments below if you make these cookie sandwiches yourself and if you do, what your thoughts are on them? Are you a black forest lover? Have these sandwiches got you rushing into your kitchen?
Sending you all tons of love & hugs as always,