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 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!
- Even though they are made from scratch they are surprisingly easy to make.
- This homemade brownie recipe is made in one bowl so the clean up is simple, quick and easy.
- These brownies remind me of a black forrest brownie.
- They 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.
- These brownies are made without brownie mix, without cake mix, without almond extract, without walnuts and without pecans.
- If you love brownies you will also love condensed milk brownies!
Taste and texture:
These brownies are rich, fudgy, chocolatey, and have the perfect crackle top. Sweet, fresh cherries contrast perfectly with the dark chocolate and help make these brownies so nice and moist. The added chocolate chips give these chewy brownies the most delectable double chocolate taste.
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.
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.
- To make these brownies gluten free, use an all purpose gluten free flour.
- To make these brownies dairy free, use a vegan butter and dairy free chocolate chips.
- Instead of cocoa powder you can use cacao powder to make these brownies.
How to serve:
These brownies are delicious served warm or cold. You can eat them on their own or serve them with a tall glass of cold milk or a bowl of vanilla ice cream.
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. Freeze them in an airtight container or bag for up to 3 months.
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
- Cherry cheesecake smoothie
- Turtle cookie bars
- Peppermint brownies
- Matcha brownies
- Healthy blondies
- Caramel brownies
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
- 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.