This is the best cherry brownies recipe! These brownies have the perfect crackle top, are fudgy, rich, and so chocolatey. Made with flour, cocoa powder, eggs, butter, and fresh cherries you will love how easy they are to make. They are decadent enough to impress guests, but easy enough to make anytime. They can also be made gluten free and dairy free.
Why you will love this recipe:
- These chocolate cherry brownies are so good! They have the perfect crackle top, yet are nice and fudgy on the inside.
- These dark chocolate cherry brownies are really double chocolate cherry brownies as they are made with both cocoa and chocolate chips!
- They are surprisingly easy to make.
- This brownie recipe is made in one bowl so the clean up is simple and easy.
- These brownies remind me of a black forrest brownie.
- These brownies are made with pantry staples such as all purpose flour, eggs, butter, cocoa powder, and chocolate chips.
- You can easily make these brownies gluten free and dairy free.
- If you love brownies you will also love condensed milk brownies!
Health benefits of cherries:
Cherries are such a healthy fruit. They are low in calories, high in fiber and high in vitamins and minerals including potassium, copper, manganese, vitamin C, B vitamins and vitamin K.
Cherries are also high in antioxidants and anti-inflammatory compounds. They can help with exercise recovery and can decrease uric acid levels in the body, making them a great options for patients with gout or certain types of kidney stones.
Key ingredients and substitutions:
- All purpose flour – The base of these delicious brownies is all purpose flour. If you are gluten free simply use a gluten free all purpose flour instead.
- Eggs – eggs help make these brownies so moist and fudgy and they are are crucial for getting that crackly top!
- Butter – butter adds moisture and richness to these homemade cherry brownies. If you are dairy free use a vegan butter instead.
- Cocoa powder – cocoa powder is used to give these brownies that rich chocolate flavour. Instead of cocoa powder you could also use cacao powder to make these double chocolate cherry brownies.
- Fresh cherries – the star of these brownies! Fresh cherries add both flavour and moisture to this brownie recipe.
- Chocolate chips – the chocolate chips turn these into double chocolate cherry brownies! I personally love using dark chocolate chips but you can use any kind that you prefer. If you are dairy free use dairy free chocolate chips.
- To make these cherry brownies gluten free, use an all purpose gluten free flour.
- To make these into dairy free cherry brownies, use a vegan butter and dairy free chocolate chips.
How to make this recipe:
First, preheat your oven to 325 degrees Fahrenheit and line an 8″ x 8″ baking pan with parchment paper.
Next, in a large bowl, either using a hand mixer or a standing mixer, beat the sugar and eggs on high for about 5 minutes.
Then add the melted butter and vanilla extract and beat for another 1-2 minutes.
Now stir in the flour, cocoa powder and salt to the wet ingredients. Do not over mix, a few streaks of flour remaining are fine.
Then gently fold in the cherries and chocolate chips to the batter.
Transfer the batter to the lined baking pan and bake the brownies for ~45 minutes, until the edges are set, but the middle is slightly underdone. Allow the brownies to cool completely before cutting them into pieces.
- Don’t over mix the batter! Over mixing will cause the brownies to turn cakey rather than fudgy.
- These 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!
- I have not tested this recipe with any other sweeteners than cane sugar so I do not recommend swapping it with another granulated sweetener.
- Hate pitting cherries? Me too! I’ve found that using a cherry pitter makes it so much easier!
- Be sure to use unsalted butter for this brownie recipe.
- I recommend using fresh cherries rather than frozen cherries to make these brownies.
How to store:
Store any leftover brownies in an airtight container in the fridge for up to 7 days. I actually prefer eating them cold.
These brownies also freeze really well.
Frequently asked questions:
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.
Katharine Hepburn brownies are a classic American dessert. Her famous brownie recipe is fudgy, rich and dense and is made with pantry staple ingredients including butter, sugar, eggs and melted chocolate.
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.
I would not consider this to be a healthy brownie recipe. These brownies contain sugar, chocolate chips and butter making them rather indulgent. However, I do believe that a healthy diet is all about balance and that eating a not so healthy brownie once in a while can be part of a healthy eating strategy.
Other recipes you will love:
- Avocado brownies
- Turtle cookie bars
- Peppermint brownies
- Matcha brownies
- Healthy blondies
- Caramel brownies
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- 1 cup cane sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp 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
- 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 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 bake the brownies for ~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!
- 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.