These cherry chocolate brownies are one of those desserts I only make when I know it’s actually worth it. I’m not big on sweets, so if I’m baking, it needs to be rich, chocolatey, and satisfying enough that one piece does the job. These definitely deliver.
If you enjoy chocolate desserts like this, you might also want to try Easy Banana Chocolate Chip Pancakes. That’s usually what I go for when I want something quick, especially for breakfast, but still properly indulgent.
Try This Cherry Chocolate Brownies Recipe
I don’t bake often, and when I do, I don’t want anything complicated. This is exactly my kind of recipe: simple steps, no stress, and a result that actually feels worth the effort.
I usually make these when I’m seeing friends or family because I don’t really bake just for myself. And every time, they go fast. No one ever takes just one piece.
Jump to:
Video
Why You’ll Love This Recipe
- I like that it actually feels worth making: If I’m going to bake, I want something that delivers, and this does.
- It’s rich but balanced: The cherries really help cut through the chocolate, which I personally need.
- Perfect when I’m cooking for others: This is one of those recipes I rely on when people are coming over.
- Easy to portion: I cut them into smaller squares so people can grab one… or a few.
- No complicated steps: Straightforward, no overthinking, exactly how I like it.
Ingredients
- Butter: Gives that rich, fudgy texture.
- Sugar: Helps create that glossy finish.
- Eggs: Bind everything together.
- Cocoa powder: This is where the deep chocolate flavor comes from.
- Flour: Keeps structure without making it cakey.
- Cherries: Add freshness and balance.
- Chocolate chips: Extra melted chocolate throughout.
How to Make Cherry Chocolate Brownies
1. Prepare the pan – Preheat the oven and line your baking pan with parchment paper.
2. Make the batter – Melt butter and whisk it with sugar until glossy. Add eggs and vanilla and whisk until smooth.
3. Add dry ingredients – Sift in cocoa powder, flour, baking powder, and salt. Fold gently until just combined.
4. Add cherries – Fold in half of the cherries.
5. Bake – Spread the batter evenly, top with remaining cherries and chocolate chips, and bake until the edges are set and the center is slightly fudgy.
6. Cool and slice – Let them cool completely before cutting.
Expert Tip: I always let brownies cool fully before slicing. It’s annoying to wait, but the texture is way better, and you get clean cuts.
Recipe Tips
- I always drain the cherries properly. Too much moisture will mess with the texture.
- I never overbake brownies. Slightly fudgy in the center is always better than dry.
- If I want clean slices, I chill them before cutting. It makes everything neater.
What Can You Serve With These?
- Vanilla ice cream
- Whipped cream
- Fresh cherries or berries
- Coffee
FAQs
Yes, I’ve done it before. Just make sure they’re drained really well and dried.
Yes, just swap the flour for a gluten-free blend.
I keep them in the fridge in a covered container. They stay good for a few days.
Recipe
Cherry Chocolate Brownies
Ingredients
- 1 cup unsalted butter
- 1½ cups granulated sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup cocoa powder, unsweetened
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups cherries, pitted and halved
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Melt butter and whisk with sugar until glossy.
- Add eggs and vanilla, whisking until smooth.
- Sift in cocoa powder, flour, baking powder and salt. Fold gently until just combined.
- Fold in half of the cherries.
- Spread batter evenly in the prepared pan. Sprinkle the rest of the cherries and all the chocolate chips on top and press gently.
- Bake for 32–35 minutes, until edges are set and the center is slightly fudgy.
- Cool completely before slicing for clean edges.
Notes
Taste & Texture
Ultra-fudgy and moist with deep chocolate flavor and juicy cherry pockets throughout.Storage, Freezing & Reheating
Fridge: Store in an airtight container for up to 3 days.Freezer: Freeze for up to 2 months.
Reheat: Not needed, but you can warm slightly if you like them softer.
Cooking Time and Temperature
I bake these at 350°F (175°C) for about 32–35 minutes. I usually check early because I prefer them slightly fudgy in the center.Serving Suggestions
I usually eat these as they are, but if I want something extra, I’ll add vanilla ice cream or whipped cream. They also go really well with coffee, especially after a meal when I just want something small.Variations and Substitutions
- You can use fresh or frozen cherries.
- You can increase the chocolate chips if you want more chocolate.
- Coconut oil can be used instead of butter.
Storage Tips
- Let the brownies cool completely before storing.
- Keep them in an airtight container in the fridge so they stay moist.
- I like cutting them before freezing so I can take out one piece at a time.
Pro Tips
- Don’t overmix the batter once the flour is added.
- Keep an eye on the baking time to avoid drying them out.
- Let them cool properly before slicing.
- Use good cocoa powder; it makes a big difference.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Leave a Reply