These Cherry Chocolate Brownies are rich, fudgy, and loaded with juicy sweet cherries. With crackly tops, gooey centers, and chewy edges, they're a one-bowl treat made with simple ingredients.
The only word that comes to mind when describing these Chocolate Cherry Brownies is incredible! Rich dark chocolate pairs perfectly with juicy cherries, creating a decadent brownie that's gooey, fruity, and completely indulgent.
These fudgy brownies come together quickly in one bowl with just a handful of simple ingredients-making them an ideal bake for any occasion. They're perfect for sharing… but so delicious, you might want to keep them all to yourself!
For more brownie recipes try my espresso brownies, condensed milk brownies or brown butter brownies.
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Why you will love these cherry chocolate brownies
- Intensely Fudgy: We’re talking seriously decadent, melt-in-your-mouth fudginess. These are not cakey brownies!
- Easy one-bowl recipe : Made with simple ingredients and minimal prep, these brownies are perfect for any skill level.
- Juicy Cherry Perfection: The brownies stay moist for days thanks to the cherry juice.
- Customizable : Use fresh, frozen, or even dried cherries. Top these brownies with fresh whipped cream for a Black Forest twist.
- Perfect for any occasion : A crowd-pleasing dessert that's simple yet sophisticated.
Ingredient Notes
- Butter: Unsalted butter is preferred for control over the salt content. If you're salted butter make sure to skip the salt in the dry ingredients.
- Granulated Sugar: Granulated white sugar provides sweetness and a chewy texture to the brownies.
- Cocoa Powder: I like to use dutch-processed cocoa powder.You can use unsweetened natural cocoa powder as well
- Flour: All-purpose flour creates the structure for the brownies.
- Eggs : use large or medium eggs.
- Salt : Omit this if your’e using salted butter
- Chocolate : For best results use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate bars.
- Cherries : You can use fresh, tinned or frozen cherries in this recipe. My personal preference is to use fresh cherries, as they have the most flavor. I pitted and quartered my cherries. If using frozen cherries, there is no need to thaw them first. Pitted maraschino cherries can also be used.
Step by step Instructions
Here is how to make and bake these easy cherry chocolate brownies. This recipe uses a stand mixer with a paddle attachment or an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Melt butter and chocolate. Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
Step 3: Beat eggs and sugar. In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: Add the melted chocolate. With the mixer on medium speed beat the melted chocolate and butter mixture into the eggs. Slowly add the vanilla extract.
Step 5: Add the dry ingredients. Stir in the flour, cocoa powder and salt making to the wet ingredients making sure not to over mix the batter.
Step 6: Fold in Cherries (and Chocolate Chips): Gently fold in the cherries (and dark chocolate chips, if using) until evenly distributed.
Step 7: Pour the batter. Pour the batter into the prepared tin, smoothing the top with the back of a spoon or offset spatula.
Step 8: Bake. Bake the brownies for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.Set aside to cool completely.
Remove from oven and let cool on a cooling rack. Enjoy!
Tips & Tricks
- Add chocolate chunks or chips for extra gooey pockets of chocolate.
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Drain the cherries: If you’re using tinned cherries make sure to drain them well otherwise the excess liquid will affect the texture of the brownies
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is glass or white, you should increase the heat to 350 F/177 C.
- Toss cherries in flour before folding them in-this prevents them from sinking.
- Don't overbake : Brownies should be just set in the center for the best texture.
FAQ’s
Yes! Use them straight from the freezer-no need to thaw. You may need to add a few extra minutes to the baking time.I don’t recommend cherry pie filling either.
While possible, fresh or frozen cherries are recommended for the best texture and moisture. Dried cherries can be a bit chewy in brownies. If you use them, chop them finely.
You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Even if you over-baked them, they will still be delicious!
Make sure you beat the eggs and sugar together until the mixture is light, pale and fluffy (almost doubled in volume). You want to beat as much air into the eggs as possible, just like you do when making meringue.
Storage And Freezing
- Storage: Store leftover Cherry Chocolate Brownies in an airtight container at room temperature for up to 3-4 days.
- Freezing: These brownies freeze beautifully! Once completely cool, cut them into individual squares and wrap each square tightly in plastic wrap. Place the wrapped squares in a freezer-safe bag or container and freeze for up to 2-3 months. Thaw at room temperature.
More recipes you will love
📖 Recipe
Cherry Chocolate Brownies
Equipment
- Electric Mixer
- 8*8 Square Baking Pan
Ingredients
- 6 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoons unsweetened cocoa powder regular unsweetened or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup pitted fresh cherries
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.
- In the bowl of your mixer beat the eggs and sugar at high speed for 6-8 mins until tripled in volume and the sugar are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the whipped eggs and sugar.
- With the mixer on low stir in the flour, cocoa powder and salt until until no dry spots remain, making sure not to over mix the batter.
- Gently fold in the cherries and dark chocolate chips, if using until evenly distributed.
- Pour into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Enjoy!
Notes
- Use fresh or frozen cherries : If using frozen, no need to thaw. Just toss in a little flour to prevent sinking.
- Don’t overbake : Brownies are ready when the edges are set but the center is still slightly soft.
- One-bowl recipe : For easy cleanup, everything mixes together in one large bowl.
- Enhance flavor : A touch of espresso powder or almond extract pairs beautifully with the chocolate and cherry.
- Cool completely before slicing : This helps the brownies set and gives clean edges.
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