The Best Cherry Brownies (so fudgy!)

This is the best fudgy chocolate cherry brownies recipe! These brownies have the perfect crackle top, are fudgy, rich, 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 you will love this recipe:
• Ingredients and substitutions: 
• How to make (step-by-step):
• Top tips: 
• Recipe variations and add ins: 
• How to store:
• Frequently asked questions: 
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• 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.
• This brownie recipe is made in one bowl so the clean up is simple, quick and easy. 
• You can easily make these brownies gluten-free and dairy-free. 
• They store well and freeze well so are a great meal prep option.

If you love brownies you will also love condensed milk brownies and orange chocolate brownies.

Ingredients and substitutions: 

• All purpose flour - The base of these delicious fudgy brownies is all purpose flour. If you are gluten free simply use a gluten-free all purpose flour instead. 
• Eggs - eggs help make these dark chocolate brownies so moist and fudgy and they are crucial for getting that crackly top.
• Butter - unsalted butter adds moisture and richness to these homemade cherry brownies. If you are dairy free use a vegan butter instead.
• Cocoa powder - this is used to give these brownies that rich chocolate flavour. Instead of cocoa powder you could also use cacao powder.
• Cane sugar - this granulated sugar is used to sweeten these brownies. I have not tried making these brownies with any other sweetener.
• Sea salt - to help contrast the sweet taste of these double chocolate brownies.
• Fresh cherries - the star of these brownies! Fresh cherries add both moisture and a slight cherry flavor to this brownie recipe. Do not try and use maraschino cherries instead. 
• Vanilla extract - to help enhance the delicious flavours of these chewy brownies.
• 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 including semi-sweet chocolate chips, or milk chocolate chips. If you are dairy free use dairy free chocolate chips. 

How to make (step-by-step):

Step one:

First, preheat your oven to 325 degrees Fahrenheit and line a 8" x 8" square baking pan with parchment paper.

Step two:

Next, 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 color.

Step three:

Then add the melted butter and vanilla extract and beat for another 1-2 minutes.

Step four:

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. 

Step five:

Then gently fold in the cherries and chocolate chips to the brownie batter. 

Step six:

Lastly, pour the batter into the prepared 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. 

Top tips: 

• Don't over mix the batter! Over mixing will cause the brownies to turn into cakey brownies rather than fudgy brownies. 
• 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! This is the best way to help them get even more fudgy.
• 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.
• The baking time may vary depending on the type of baking pan you use. 

Recipe variations and add ins: 

• To make these cherry chocolate 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.
• If you are serving a crowd feel free to make 2-3 batches of 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. Freeze them in an airtight container or bag for up to 3 months.

Frequently asked questions: 

Other recipes you will love:

• Avocado brownies
• Cherry cheesecake smoothie
• Turtle cookie bars
• Dairy Free peppermint brownies
• Matcha brownies
• Healthy blondies
• Gluten Free 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!

Recipe