Chocolate cherry brownies are a chewy and fudgy chocolate brownie loaded with sweet, juicy cherries and chocolate chips. They're rich, decadent and incredibly delicious!
These chocolate cherry brownies are the perfect combination of rich chocolate and sweet from the cherries. They are quick, and easy to make, with only one bowl needed.
If you love a loaded brownie you should try my biscoff brownies loaded with biscoff butter and cookies or my oreo cheesecake brownies that have a layer of oreo cheesecake.
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WHY YOU WILL LOVE THESE
QUICK & EASY- These brownies can be made in one bowl and baked in thirty minutes, which means no planning ahead necessary!
SWEET & DECADENT- The combination of sweet cherries mixed with rich chocolate is the perfect pair.
CHEWY & FUDGY- These brownies are made using melted butter and melted chocolate for extra fudgy goodness.
INGREDIENT NOTES
- Butter- You are going to melt the butter and chocolate together to start these brownies.
- Chocolate Chips- Using melted chocolate chips helps keep these brownies extra fudgy.
- Eggs- Make sure they are room temperature before starting the brownies.
- All-Purpose Flour- Always use a scale to measure if you have one. If you don’t, lightly spoon flour into measuring cup so that it does not get too packed in.
- Cocoa Powder- We use both cocoa powder and melted chocolate to give an extra chocolate flavor.
- Cherries- You can make these using fresh or frozen cherries that have been thawed.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by melting the butter and 3 ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted. Stir in espresso powder while still hot.
STEP TWO: In a medium mixing bowl, mix melted butter/chocolate with both sugars. Add the eggs and vanilla and mix again for about 1-2 minutes.
STEP THREE: Whisk in baking powder, salt, flour and cocoa powder. Fold in most of the chopped cherries and chocolate chips. Pour batter into prepared pan and then place any extra cherries or chocolate chips on top of the batter.
STEP FOUR: Bake for about 30-37 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Sprinkle with sea salt if you like. Allow to completely cool before cutting into.
VARIATIONS
- Other Fruit- These brownies would be great with any type of berry subbed in for the cherries.
- Nuts- These would be great with some chopped walnuts or pecans mixed in.
- Dairy Free- You could use this dairy free brownie base for these to become dairy free.
- Gluten free- I have tested these using gluten free flour and you couldn't even tell a difference.
FAQ
The main reason a brownie isn't gooey inside is from over baking. You want a very slight jiggle in the very center of the baking pan when removing from the oven, as they will continue to bake while they cool.
No, cherry pie filling would not work for this recipe.
Yes, any kind of cocoa powder will work for these. Dutch cocoa will create a richer brownie.
STORING AND FREEZING
Chocolate cherry brownies will keep fresh on the counter. Just store them in an airtight container or wrap well with plastic wrap and they’ll last for 3-4 days.
FREEZING
If you want to prepare these ahead of time you can just wrap the whole pan well in plastic wrap and freeze until needed, or take them out of the pan, cut them and place in ziplock bags. You can also freeze any leftovers and they will stay fresh for up to 3 months. Just set them out and allow them to get to room temperature before serving.
OTHER POPULAR RECIPES TO TRY
Small Batch Chocolate Chip Cookies
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Chocolate Cherry Brownies
Ingredients
Brownie:
- ¾ cup (170.25 g) butter
- 3 ounces (85.05 g) semi-sweet chocolate chips
- 1 teaspoon espresso powder optional
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar
- 3 large eggs room temp
- 2 teaspoon vanilla
- ¼ teaspoon (0.25 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ⅔ cup (93 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- 1½ cups (207 g) chopped cherries I used frozen sweet cherries that were thawed and drained.
- ¾ cup (135 g) chocolate chips I used semi-sweet
- flaked sea salt for topping if desired.
Instructions
- Preheat oven to 350 F. Line a 8x8 pan with parchment paper and spray.
- Start by melting the butter and 3 ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted. Stir in espresso powder while still hot.
- In a medium mixing bowl, mix melted butter/chocolate with both sugars. Add the eggs and vanilla and mix again for about 1-2 minutes.
- Whisk in baking powder, salt, flour and cocoa powder. Fold in most of the chopped cherries and chocolate chips. Pour batter into prepared pan and then place any extra cherries or chocolate chips on top of the batter.
- Bake for about 30-37 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Sprinkle with sea salt if you like. Allow to completely cool before cutting into.
Bailey
It’s cherry season and these are the most decadent brownies ever!! Go make them now!