Discover the magic of combining rich chocolate with tart cherries in this easy-to-make chocolate cherry brownies recipe.
Our decadent Chocolate Cherry Brownies are not just a treat; they are an experience, perfect for any chocolate lover looking for something extraordinary.
If you loved our Cherry Cheesecake brownies, and chocolate desserts, like my Chocolate Meringue Pie, then you’ll love these fudgy chocolate cherry brownies. They are likely to become your favorite brownie recipe.
Table of Contents
Why You’ll Love This Recipe
- Decadent Flavor: The melding of chocolate and cherry creates a delightful contrast that’s both sweet and slightly tart for these decadent brownies.
- Fudgy Texture: With a balance of gooey and dense, these fudgy brownies with the crackly top are irresistible.
- Simplicity: Quick to prepare with ingredients you likely have at hand.
Why This Recipe Works
- Quality Ingredients: Using semi-sweet chocolate ensures a deep chocolate flavor that complements the cherries.
- Baking Technique: Cooking at a lower temperature allows for a fudgier texture, perfect for those who prefer a less cake-like brownie.
Key Ingredient Notes
See the recipe card below, at the bottom of the blog post, (just above the comments), for the full ingredient list with measurements.
- Cherries – Fresh cherries were used in this recipe, however frozen cherries could instead be used. There is no need to thaw the cherries before using if frozen cherries are being used.
- Chocolate chips – Semi-sweet chocolate chips were used in this recipe, however any flavor of chocolate chips could be used. Chocolate chunks can also be used in place of the chocolate chips.
- Butter – Unsalted butter was used in these brownies, however salted butter can also be used. If using salted butter, consider reducing or omitting the added salt in the ingredients list.
- Semi-sweet chocolate – Use a good quality semi-sweet chocolate.
- Granulated sugar – The granulated sugar can be substituted with brown sugar, or a combination of 1/2 cup granulated sugar and 1/4 cup brown sugar.
- Eggs – 3 large eggs were used in this recipe.
- Vanilla extract – The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- All purpose flour – Standard all purpose flour is used in this recipe.
- Cocoa powder – Use a good quality unsweetened cocoa powder.
- Salt – The amount of salt added can be increased or decreased to suit personal preferences.
How To Make Chocolate Cherry Brownies
Preheat Oven: Set to 320°F (160°C). Line your baking tin with parchment paper.
Melt Chocolate and Butter: In a microwave-safe bowl, melt butter and chocolate, stirring until smooth.
Mix Wet Ingredients: Add sugar, eggs, and vanilla to the chocolate mixture, whisking until combined.
Combine Dry Ingredients: Stir in flour, cocoa, and salt until just mixed.
Add Cherries and Chips: Fold in most of the cherries and chocolate chips into the brownie batter, reserving some for topping.
Pour: Pour the brownie batter into a 9×9 square baking pan.
Top with remaining cherries and chips.
Bake for 35-40 minutes.
Recipe Tips
- Don’t Overmix: Mix until just combined to keep brownies fudgy. The batter is just combined when no white streaks of flour remain.
- Adjust Cooking Time: For a fudgier brownie, bake slightly less; for firmer, bake a bit longer. Increase the baking time slightly for a firmer brownie, and decrease the baking time slightly for a fudgier brownie.
- Serve with a scoop of vanilla ice cream
- Optional: The extra halved cherries and chocolate chips added to the top of the brownie before baking are completely optional.
Variations
- Nutty Twist: Add chopped nuts like walnuts or pecans for texture.
- White Chocolate: Replace some semi-sweet chips with white chocolate for contrast.
Storage
- Room Temp: Keep in an airtight container for up to 3 days.
- Freeze: Suitable for freezing up to 3 months; thaw at room temperature.
FAQs
Store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
These brownies are suitable for freezing. Freeze in a freezer-safe airtight container for up to 3 months. Thaw at room temperature before enjoying.
Absolutely! You can make these brownies a day or two in advance and store in an airtight container either in the fridge for up to 5 days or at room temperature for up to 3 days.
Yes, you can use frozen cherries. No thawing needed, use them straight from the freezer.
More Brownie Recipes
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Recipe
Chocolate Cherry Brownies Recipe
Ingredients
- 1/2 cup butter softened
- 4.5 oz. semi-sweet chocolate broken into pieces
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup pitted and halved cherries divided
- 1 cup chocolate chips divided
Instructions
- Preheat the oven to 320°F/160°c. Line a 9-inch/20cm square baking tin with parchment paper. Set aside.
- Add the butter and broken chocolate to a microwave safe large bowl. Microwave for 30 seconds before stirring well. Repeat until the butter and chocolate have just melted.
- Add the granulated sugar, eggs and vanilla extract to the chocolate mixture, and whisk until well combined.
- Add the all purpose flour, cocoa powder and salt to the bowl. Whisk until just combined. Gently fold through 3/4 cup of the halved cherries and 3/4 cup of the chocolate chips.
- Pour the batter into the prepared baking tin. Top with the remaining halved cherries and chocolate chips.
- Bake for 35-40 minutes, or until the sides are firm and the middle has almost set. Allow to cool completely in the tin before removing and slicing.
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