Chocolate Cherry Brownies

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These homemade Chocolate Cherry Brownies are much better than packaged brownies but just as easy to make! The slightly sweet, dense chocolate brownie is dotted with maraschino cherries for that classic chocolate-covered cherry flavor we all know and love.

Unlike most brownie recipes, this one will not leave you with a toothache. It’s perfectly balanced. A fudgy chocolate brownie with a sweet maraschino cherry in each bite, this is sure to become a household favorite!

I think I’m on a chocolate cherry kick! I recently share chocolate cherry cupcakes with you for Valentine’s Day. I was so hooked on the flavor I decided to keep it going.

I took my most treasured brownie base, the one I used for these Snickers Brownies and Double Chocolate Brownies.  The brownies are thick, dense, and stick to your teeth fudgy without being overly sweet.

I went with half unsweetened chocolate and half semisweet. My favorite brand of chocolate is Ghirardelli. I use it all the time! It’s high quality and has intense chocolate flavor.

You don’t have to Ghirardelli, but I highly recommend you choose a premium chocolate.  For the cocoa powder, I used a Dutch-processed variety which tends to be more chocolatey in flavor.

Maraschino cherries are mixed in for added sweetness. Who can resist that classic chocolate cherry flavor? It’s by far one of my favorites.

This brownie recipe is simple and comes together in a snap. It requires only 2 bowls and a silicone spatula or wooden spoon.

Heat the butter and chocolate together over simmering water until it’s hot and melted. Stir the cocoa powder into the melty chocolate. Mix the eggs, sugar, vanilla, and salt in a separate bowl and then mix in the warm chocolate. Stir in the flour, followed by the cherries and it’s ready to bake.

Stir in the flour, followed by the cherries and it’s ready to bake. The smell of brownies baking in the oven is one of the greatest pleasures in life. It fills the air and by the time the brownie are finished baking, you are ready to devour them.

I used an 8×8 inch pan because I love ultra thick brownies. I lined it with aluminum foil for easy removal and clean up. You can also use parchment paper instead.

Start checking the brownies at the 15-minute mark. You don’t want to overbake them. They are ready when the top is dry and the edges start to pull away from the pan.

Let the brownies cool completely before cutting them. Once they reach room temperature, I like to pop them in the refrigerator for a few hours. This helps them hold their shape and maintain clean cut edges.