Cherry Chocolate Brownies
Who can resist a decadent brownie, especially when it’s packed with the flavor of cherries and the luxurious taste of dark chocolate? These easy Cherry Chocolate Brownies are the ultimate dessert for chocolate lovers looking to add a fruity twist. With their fudgy texture, bursts of cherry flavor, and rich chocolate chunks, they’re a dessert that feels indulgent but is surprisingly easy to make.
You can whip up a batch of these brownies using simple pantry staples and a handful of frozen cherries in no time. Whether baking for a special occasion or wanting to treat yourself to something special, these brownies deliver on flavor and texture. They’re versatile enough to pair with a scoop of vanilla ice cream, top with cherry sauce, or enjoy alone.
Table of Contents
Fruit and Chocolate
My kryptonite is the combination of tangy fruit and rich dark chocolate. A bowl of milk chocolate could be on my kitchen counter for a week, and I wouldn’t be tempted. But make it dark, with the availability of fruit anywhere in the kitchen, and I go all weak in the knees. So much so that some variation of dark chocolate and fruit always makes its way into my Christmas stocking…Terry knows me well.
I think it’s the way that fruits like cherries, raspberries, and oranges bring a tart or tangy note that cuts through the richness of the chocolate. Dark chocolate has a natural bitterness and rich, deep flavor that complements the natural sweetness of fruit. The contrast makes each component taste better!
These Cherry Chocolate Brownies are the bar version of decadent Chocolate Covered Cherries.
Ingredients Needed for Cherry Chocolate Brownies
The secret to perfect chocolate cherry brownies is the quality and combination of ingredients. Let’s break down the key components:
Cocoa Powder
We recommend using Dutch-processed cocoa powder for its rich, smooth flavor. It provides a deep chocolate taste without overwhelming bitterness.
Cherries
The star of our recipe! You have two options and then options within the two options! For the versions of cherries below, feel free to choose sweet, tart, or dark sweet cherries.
- Fresh cherries offer a natural, juicy flavor when in season.
- Frozen cherries are a great year-round option; but don’t thaw them before adding them to the batter.
Chocolate
Use high-quality chocolate chips or chopped chocolate bars. Depending on your preference, dark, milk, or semi-sweet chocolate all work well.
Substitutions and Variations
- Make it nutty by adding chopped walnuts or pecans.
- Soak the cherries in liqueur before adding to the batter for a boozy twist.
- Try a gluten-free version by substituting the flour with a 1:1 gluten-free baking mix.
How to Make Chocolate Cherry Brownies
Preheat the Oven: Preheat your oven to 325℉ (163℃). Line a 9×13-inch glass baking dish with parchment paper for easy removal.
Melt the Butter: Melt the unsalted butter in a microwave-safe bowl in 10-second increments until thoroughly melted.
Mix Sugars and Butter: Combine the melted butter, brown sugar, and white sugar in a large bowl. Beat the mixture with a stand or hand mixer at medium to high speed for about 2 minutes until it’s fluffy and lighter in color.
Tip: This vigorous beating is key to achieving that shiny, crackly top!
Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Continue beating for 2–3 minutes until the mixture is smooth and creamy. Stir in the vanilla extract.
Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—be careful not to overmix.
Prepare Cherries and Chocolate: Chop the cherries (if frozen, do not let them thaw) and the dark chocolate bar into rough chunks. Remove all cherry pits.
Add Mix-ins: Fold the chopped cherries and chocolate chunks into the batter until evenly distributed.
Transfer to Pan: Pour the batter into the prepared baking dish, spreading it evenly.
Bake: Bake in the preheated oven for 45–47 minutes. The edges should be firm, and the center should be slightly wobbly.
Cool Completely: Let the brownies cool fully in the pan before cutting. This helps them set and ensures clean slices.
Serve: Cut into squares and enjoy your rich Cherry Chocolate Brownies! Optional: Serve with Cherry Sauce and/or a scoop of vanilla ice cream for extra indulgence.
Frequently Asked Questions
Cakey brownies often result from overmixing the batter or using too much flour. Make sure to mix just until the ingredients are combined, and measure your flour carefully. More fat (butter or oil) can also help achieve a fudgier texture.
The toothpick test works, but it’s slightly different for fudgy brownies. Insert a toothpick into the center; it should come out with a few moist crumbs, not completely clean. If it’s still wet with batter, bake for a few more minutes. Another test is that the center will still be slightly wobbly, but the edges will be firm.
Yes, but you’ll need to adjust baking times. A larger pan requires less time, while a smaller one needs more as the batter is deeper. Keep a close eye on your brownies and check for doneness a few minutes earlier than the recipe suggests.
Underbaking is usually the culprit. If the center is still too gooey after cooling, you can return the brownies to the oven for a few more minutes. Cover with foil to prevent over-browning.
The secret is to beat the eggs and sugar thoroughly. This creates a meringue-like top that crackles beautifully during baking. Using good quality chocolate also contributes to the shine.
Yes, we recommend baking them, letting them cool, and then refrigerating them until needed.
Storing and Serving Your Chocolate Cherry Brownies
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend freshness for up to a week by refrigerating in a sealed container.
- Freezer: Wrap individual brownies in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Tip: To reheat frozen brownies, thaw at room temperature and warm in the microwave for 15-20 seconds for that fresh-baked taste.
Creative Serving Ideas
- Brownie Trifle: Layer crumbled brownies with whipped cream and cherry compote in a glass.
- Brownie Milkshake: Blend a brownie with vanilla ice cream and milk for a decadent shake.
- Brownie Sundae: Top a warm brownie with vanilla ice cream, cherry and/or chocolate sauce, and a cherry.
Whether enjoying these brownies as a simple afternoon treat or dressing them up for a special occasion, their rich chocolate flavor and juicy cherry bits will satisfy any sweet tooth!
Tips for the Best Cherry Chocolate Brownies
- Cream the Sugars and Butter Thoroughly: Beating the melted butter and sugars well creates a lighter texture and helps the sugar dissolve, which is key to the fudginess.
- If Using Frozen Cherries: Keep them frozen when chopping to prevent them from becoming mushy and releasing too much juice, which could alter the batter’s consistency.
- Double-Check for Pits: Even if the cherries are pre-pitted, inspect them as you chop to ensure no pits are left, which could ruin the texture or damage teeth.
- Chop Chocolate into Small Chunks: Roughly chop the dark chocolate bar into small, even chunks for better distribution and melty pockets of chocolate throughout the brownies.
- Use High-Quality Chocolate: Opt for a good-quality dark chocolate bar, as its flavor will be prominent in the finished product.
- Use the Scoop Method for Measuring Your Flour: The “scoop and level” method is a common way to measure flour accurately when baking, essential for achieving the best results. This method aims for a light filling of the measuring cup for a more accurate measurement. By using the “scoop and level” method, you can ensure that you’re using the correct amount of flour for your recipes, improving the outcome of your baked goods. Here’s how to do it:
- Scoop: Use a spoon to fluff up the flour within the container. Then, use a scooping tool, like a spoon or a scoop, to overfill your measuring cup.
- Level: Once you’ve filled your measuring cup, take the back of a knife (or any straight-edged utensil) and level off the flour. This means you’ll sweep across the top of the measuring cup to remove the excess flour so the flour is even with the top edges of the measuring cup. Resist packing the flour into the cup or tapping the sides of the cup, as this will lead to more flour than your recipe intends, potentially making your baked goods too dry or heavy.
- Don’t Overmix: When combining the dry ingredients with the wet ingredients, fold gently until just combined to avoid overworking the batter, which can make the brownies dense and tough.
Cherry Chocolate Brownies
Ingredients
- 1 c unsalted butter melted
- 1 c brown sugar
- 3/4 c white sugar
- 3 eggs
- 2 tsp vanilla extract
- 3/4 c cocoa powder
- 1 tsp salt
- 3/4 c all-purpose flour
- 1/4 tsp baking powder
- 1 c cherries chopped (Note 2)
- 2 oz dark baking chocolate bar chopped 1/2 of a 4 oz bar (Note 1)
Cherry Sauce (optional)
- 10 oz frozen cherries
- 1 Tbsp brown sugar
- 1 tsp cornstarch
- 1 tsp lemon juice
Instructions
- Preheat the oven to 325℉ (163℃)
- Line a 9" by 13" glass baking dish with parchment paper. Note 3 and Note 4
- Melt the butter in a microwave safe bowl in 10 second increments.
- In a large mixing bowl, add both the brown and white sugars and the melted butter. Beat with a hand mixer on medium-high for two minutes until fluffy and lighter in color.
- Add the eggs one at a time, incorporating after each addition. Beat for another two to three minutes on medium.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- With a spatula, fold the dry ingredients into the wet until thoroughly combined (make sure not to over mix.)
- Chop the dark chocolate bar into rough chunks and set aside.
- Chop the cherries (IF USING FROZEN, DO NOT LET THEM THAW FIRST). Note: Make sure when using frozen pitted cherries to chop them in half at least to make sure there are no pits.
- Fold the chocolate chunks and cherries into the batter until just distributed.
- Transfer the batter to glass baking dish.
- Bake for 45-47 minutes until the center is slightly wobbly but the edges are firm
- Note: Let the brownies cool fully before cutting.
Cherry Sauce (optional)
- Add the cherries, brown sugar, corn starch, and lemon juice to a medium saucepan.
- Bring to a low boil, and turn the heat to low. Smash the cherries with the back of your spoon to speed up the process.
- Cook on low stirring frequently for 10-15 minutes until the mixture thickens to a consistency similar to cherry pie filling.
- Strain the sauce through a mesh sieve to remove the cherry skins.
- Transfer the sauce to a squeeze bottle or a small bowl, and cool it in the fridge for 30 minutes before drizzling on the brownies.
Notes
Nutrition
Other Brownie Recipes
I have yet to meet the person who doesn’t love brownies. To that end, there are an endless assortment of brownie recipes. Here are three more of our brownie recipes:
- A Brownie Sundae is a delightful dessert to cap off any meal. This Brownie Sundae Recipe takes it further by adding toffee chips to the brownie and ice cream, and then a hefty drizzle of caramel syrup over the whole kit and kaboodle!
- Bake a Chocolate Brownie Cake for the best of both worlds: the rich, fudgy decadence and the classic, slightly crisp top of traditional brownies and the moist, tender crumb of a cake.
- This crispy & crunchy Brownie Brittle recipe satisfies those of us who prefer the crunchy edges and corner pieces of a traditional brownie… you know who you are! And not for nothing; it’s quick and easy to make.
Bookmark this page or pin the following image to return to this Cherry Chocolate Brownie Recipe in the future.
Thanks so much for spending a few minutes of your busy day with me!
To ensure you don’t miss future content, pop your email in the pale green box on the right or click here. I usually send one email weekly, so I won’t inundate your inbox. I’m sensitive to an overflowing email inbox!
We will only use your email address to send you emails, no more than 1-2 weekly. In addition, you will have access to my growing library of knit & crochet patterns and other printables. Check back often as this library will continue to grow. You can unsubscribe anytime by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
And you can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to participate in the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or use the form on the right sidebar. It’s slightly towards the top.
I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, let me know.
Until next time…
