Chocolate Cherry Brownies

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Close up view of fudgy cherry brownies stacked with juicy baked cherries inside and a fresh cherry beside them.

These ultra-fudgy Cherry Brownies are loaded with juicy cherries and chocolate chips, giving you rich cherry-cordial flavor with glossy tops and dense, moist centers.

Course Dessert

Cuisine American

Keyword brownies, cherry

Prep Time 15

Cook Time 44

Cooling Time: 1

Total Time 1 59

Servings people

Calories 373kcal

Author Jillian Wade

Cost $10.88

Equipment

measuring cups and spoons
8x8-inch pan
small saucepan
mixing spoon
handheld mixer
mixing bowl
whisk

Ingredients

11 tablespoons salted butter softened
½ cup brown sugar
3 large eggs room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups cherries pitted and halved

For Topping

¼ cup cherries pitted and halved
2 tablespoons semi-sweet chocolate chips

US Customary - Metric

Instructions

Prep the pan

Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray the parchment with cooking spray.

Melt butter and brown sugar

In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until the sugar dissolves (about 2 minutes). Remove from the heat and let cool slightly.
11 tablespoons salted butter, ½ cup brown sugar

Beat eggs and sugar

In a medium mixing bowl, use a hand mixer to beat the eggs, granulated sugar, and vanilla extract for 2–3 minutes, or until the mixture becomes pale yellow and slightly fluffy.
3 large eggs, 1 cup granulated sugar, 2 teaspoons vanilla extract

Combine wet ingredients

Pour the warm (not hot) butter mixture into the egg mixture. Whisk until fully combined.

Mix dry ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and 1 cup chocolate chips.
1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt, 1 cup semi-sweet chocolate chips

Combine wet and dry

Pour the wet mixture into the dry ingredients and fold gently until almost combined — a few streaks of dry flour should remain.

Add cherries

Add the cherries and fold gently until evenly distributed. Do not overmix.
1 ½ cups cherries

Bake

Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips and the reserved cherries over the top.
¼ cup cherries, 2 tablespoons semi-sweet chocolate chips
Bake for 39–44 minutes, or until the top is shiny and set, and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Cool and slice

Cool completely on a wire rack for at least 1 hour.
Use the parchment overhang to lift the brownies from the pan, then slice into squares.

Notes

Pan size option: For slightly thinner brownies, use a 9x9-inch metal pan and reduce baking time by about 5 minutes.
Serving suggestion: These brownies taste amazing cold from the fridge with a glass of milk.

Storage Tips

Room Temperature: Store in an airtight container for 3–4 days.
Fridge: These keep well in the refrigerator for up to 7 days. Pro Tip: These taste AMAZING cold from the fridge! The texture becomes even fudgier, almost like fudge candy.
Freezer: Wrap individual squares tightly in plastic wrap, then place in a freezer bag. They freeze well for up to 2 months. Thaw on the counter for an hour before eating.

Nutrition