I had been planning to make a paleo Black Forest cake for a long time. The combination of rich chocolate, fluffy whipped cream, and bright cherries is irresistible. I also keep thinking about my fudgy paleo brownies and all the ways to adapt them, so one day I combined both ideas into these Black Forest Brownies—and they were magical. Fudgy, cherry-studded brownies finished with a layer of chocolate frosting and a dollop of coconut whipped cream. Best of all, they use whole-food, unprocessed ingredients.
These brownies bring back memories of a weekend in Hamburg, Germany. Food has a funny way of anchoring memories—I often remember places first by what I ate there. During that trip I discovered fantastic Chinese food, an exceptional Italian pizza, and the best steak of my life in a small Portuguese steakhouse.
My partner and I went on a pastry binge that weekend—grocery stores, bakeries, cafés, and even a department store café had incredible pastries. Toward the end of the visit we finally found a slice of Black Forest cake from a local bakery. We meant to find a bench but ended up eating it in a small covered bus stop. It didn’t matter: the cake was perfect. After that, we wandered until we found a little pancake place by the water and enjoyed pancakes with homemade fruit coulis. That morning felt like a small, perfect adventure—one sparked by the simple pleasure of chocolate and cherries.
Back in the kitchen, I wanted the brownies to have a neat layered presentation. Because they are very fudgy I chilled the pan for an hour or two before cutting to make slicing easier. I also prepared a batch of a paleo fudgy chocolate frosting and whipped coconut cream—an easy trick is to refrigerate the can of coconut cream first so it whips up firm and stays stable. I stored leftover whipped cream in an airtight container and enjoyed it for days.
To serve, I either frosted the brownies in the pan or prepared each piece individually: a layer of chocolate frosting, a generous dollop of coconut whipped cream, and a cherry on top. The result is indulgent—fudgy brownie, fudgy frosting, and creamy coconut topping. I even brought a small container of this dessert to work each day that week and it made each day feel special, knowing it was made from whole ingredients without flour or processed butter—truly an ultimate paleo treat.
Black Forest Brownies (paleo, gluten-free)
By: Dominique
Servings: 8
Prep: 10 mins | Cook: 35 mins | Total: 45 mins
Rich, fudgy paleo brownies packed with cherries and finished with coconut whipped cream. Grain-free, gluten-free, and made with whole ingredients.
Ingredients
Brownie
- 4 tbsp melted coconut oil
- ½ avocado, mashed (about 4 tbsp)
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate chips, divided (use dairy-free if desired)
- ½ cup maple syrup
- ¼ cup honey
- ½ tsp salt
- ½ tsp cinnamon
- 4 eggs
- 1 tbsp vanilla extract
- ¾ cup almond flour
- ¼ cup coconut flour
- 1½ cups chopped cherries (fresh or frozen)
Whipped Cream
- 1 can coconut cream, chilled (only coconut and water if possible)
- 1 tbsp honey
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
Instructions
- Place a can of coconut cream in the refrigerator for at least 2 hours so the cream firms up.
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch pan with coconut oil.
- Melt the coconut oil and add ¼ cup of the chocolate chips to it. Melt together over a pan of simmering water, stirring until smooth, then remove from heat and whisk until combined.
- In a large bowl, combine the mashed avocado with the melted chocolate and coconut oil. Whisk until smooth. Add the eggs, maple syrup, honey, and vanilla, and whisk until the mixture thickens slightly and is well combined.
- In a separate bowl, mix the almond flour, coconut flour, salt, cocoa powder, and cinnamon.
- Pour the dry ingredients into the chocolate mixture and stir with a fork or whisk until just combined.
- Fold in the remaining chocolate chips and the chopped cherries.
- Spread the batter into the prepared pan and bake for about 35 minutes. The top will look moist but set—the center should be mostly cooked.
- Let the brownies cool, then refrigerate for about 60 minutes to firm them up for easier slicing.
- While the brownies chill, make the whipped coconut cream: scoop the firm cream into a bowl and add honey, maple syrup, and vanilla. Whip with an electric mixer until thick and fluffy. If it won’t thicken, chill the bowl for 10 minutes and try again.
- Optional: prepare a layer of paleo chocolate frosting and spread it over the cooled brownies for extra fudginess.
- Slice the brownies and assemble: spread frosting if using, add a dollop of coconut whipped cream, and top with a cherry.
Nutrition (approx.)
- Calories: 353 kcal
- Carbohydrates: 42 g
- Protein: 7 g
- Fat: 19 g
- Fiber: 5 g
- Sugar: 29 g
Additional Info
Course: Dessert
Cuisine: American
Tips: Chill the brownies before slicing for clean edges. Use frozen cherries if fresh are unavailable—just thaw and drain excess liquid. Refrigerating the coconut cream first makes whipping much easier and helps it hold its shape.
If you want to serve individual portions, cut the brownies and top each piece with frosting, a spoonful of whipped cream, and a cherry for a classic Black Forest presentation.
If you try this recipe, tag @perchancetocook on social media—I love seeing adaptations and photos.