Chocolate Cherry Brownies
Chocolate cherry brownies are a chewy and fudgy chocolate brownie loaded with sweet cherries and chocolate chips. They're rich, decadent and incredibly delicious!
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.
Notes
Espresso powder is used to enhance the chocolate flavor, there is no coffee flavor in the brownies. Feel free to omit if you don't have it, or don't want to use it.
I have made these with gluten free flour and they turned out perfect.
If using frozen cherries, allow them to thaw and drain before cutting up. This will keep from adding too much excess liquid to the brownies, you will also most likely need to add a few extra minutes to baking because of the juices.
I have only made these with fresh and frozen cherries, never canned or jarred.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 272kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgSodium: 164mgPotassium: 157mgFiber: 2gSugar: 28gVitamin A: 327IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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