This is the best chocolate cherry brownies recipe! These brownies have the perfect crackle top, are rich and fudgy, and so chocolatey. You will love how easy they are to make and they can also be made gluten-free and dairy-free.
Fruit based desserts like Tanghulu candied fruit are some of my favourite to create, which is why I can't wait for you to try this cherry brownie recipe!
Table of Contents
Why I love these brownies:
- These double chocolate cherry brownies are so good! They have the perfect crackle top, and are so moist and fudgy on the inside.
- Even though they are made from scratch they are surprisingly easy to make. These brownies are also made in one bowl so the clean up is quick and easy.
- You can easily make these brownies gluten-free and dairy-free.
If you love brownies you will also love condensed milk brownies and orange chocolate brownies.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to Recipe- Dry ingredients: all purpose flour, cocoa powder, cane sugar, chocolate chips and salt.
- Wet ingredients: eggs, unsalted butter, fresh cherries, and vanilla extract
Recipe variations and add ins:
- To make these brownies dairy-free: use a vegan butter and dairy free chocolate chips.
- To make these cherry chocolate brownies gluten-free: use an all purpose gluten free flour.
- Instead of cocoa powder you could use cacao powder to make these cherry brownies.
- I like using dark chocolate chips but you can use any kind of chocolate chips that you prefer including semi-sweet chocolate chips, or milk chocolate chips.
How to make these cherry brownies:
- Step 1: Preheat your oven to 325 degrees Fahrenheit. While the oven is heating, in a large bowl, either using an electric mixer or a standing mixer, beat the sugar and eggs on high for about 5 minutes, until they are frothy and lighten in colour.
- Step 2: Then add the melted butter and vanilla extract to the bowl and beat for another 1-2 minutes.
- Step 3: Add the flour, cocoa powder, and salt to the bowl.
- Step 4: Mix the ingredients by hand, but do not over mix, a few streaks of flour remaining are fine.
- Step 5: Then gently fold the cherries and chocolate chips into the batter.
- Step 6: Line an 8" x 8" square baking pan with parchment paper. Pour the batter into the pan and spread it into an even layer. Bake the brownies for ~45 minutes, until the edges are set, but the middle is slightly underdone. Let the brownies to cool completely before cutting them into pieces.
Top tips:
- Don't over mix the batter! Over mixing will cause the brownies to turn cakey rather than fudgy.
- These cherry brownies are done when the edges are set but the middle is slightly undercooked - once you remove the brownies from the oven they will cook a little more as they cool so you don't want to over-bake them.
- Let these brownies cool completely before cutting them - trust me, the wait is worth it! This is the best way to help them get even more fudgy.
- Hate pitting cherries? Me too! I've found that using a cherry pitter makes it so much easier.
- Do not use maraschino cherries or frozen cherries for making these cherry brownies.
Cherry brownies FAQs:
There are a couple ways that brownies can end up cakey instead of fudgy. First, if you over-mix the batter it will become more cake like. Second, if you don't beat the eggs and sugar long enough your brownies will end up with more of a cake like texture.
This is not a vegan brownie recipe. These brownies contain eggs and I don't think they would work out the same if you try to omit the eggs or make them with no eggs.
Store any leftover brownies in an airtight container in the fridge for up to 7 days. I actually prefer eating them cold.
These cherry brownies freeze really well in an airtight container or bag for up to 3 months.
Other desserts you will love:
Recipe
Cherry Brownies
Equipment
- 8 inch baking pan
Ingredients
- 1 cup cane sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 3/4 cup cocoa powder
- pinch sea salt
- 1 1/4 cups chopped fresh cherries
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 325F and line an 8" x 8" baking pan with parchment paper.
- In a large bowl, either using a hand mixer or a standing mixer, beat the sugar and eggs for about 5 minutes.
- Add the melted butter and vanilla extract to the bowl and beat for another 1-2 minutes.
- Stir in the flour, cocoa powder and salt to the wet ingredients. Do not over mix, a few streaks of flour remaining are fine.
- Gently fold in the cherries and chocolate chips to the batter.
- Transfer the batter to the lined baking pan and spread it into an even layer. Bake the brownies for approximately 45 minutes, until the edges are set, but the middle is slightly underdone.
- Remove the brownies from the oven and let them cool completely before cutting them into pieces. Then enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Let these brownies cool completely before cutting into them.
- Store these brownies in the fridge for up to 7 days.
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