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, fudgy chocolate brownie is dotted with fresh cherries for that classic chocolate-covered cherry flavor we all know and love.

Overhead of chocolate cherry brownies.

Unlike most brownie recipes, this one will not leave you with a toothache. It’s perfectly balanced. A fudgy chocolate brownie with a paper-thin, crackly top and juicy sweet cherries in each bite, this is sure to become a household favorite!

They are the best chocolate cherry brownies and they’re so easy to make for any occasion. Their rich, decadent texture will have coming back for more.

This recipe isn’t made like any of my other brownies. Unlike my best brownie recipe which uses chopped baking chocolate, today’s recipe relies solely on cocoa powder. This method leaves you with a brownie that’s so fudgy and chewy.

With the addition of sweet juicy cherries, the combination is phenomenal and will have you wanting more.

If you want more brownie recipes, you must try my Snickers brownies, cosmic brownies, and Nutella brownies.


Why This Recipe Works

  • Cocoa powder is used to give that classic boxed brownie taste and it gives a chewier texture.
  • A combination of oil and butter is used because cocoa powder can be a bit drying. The addition of oil keeps the brownies moist and fudgy.
  • Typically, I don’t use leavening in my brownies. I prefer brownies with a denser texture. But with this recipe, I used a very small amount to help lift the brownies so they are nice and thick.

What You Need

Ingredients for brownies with cherries in glass bowls.

Ingredients

  • Butter: Unsalted sweet cream butter is used for rich flavor and added chewiness.
  • Sugar: Granulated white sugar is what I stuck with here. Avoid brown sugar as the extra moisture will affect the final product.
  • Eggs: Two whole eggs plus one egg yolk works best for a chewy texture.
  • Vanilla extract: Look for pure vanilla. This will give you the best flavor.
  • Oil: Use a flavorless oil like vegetable oil or canola oil.
  • Cocoa powder: Natural unsweetened cocoa powder is what you need here. Dutch-processed won’t work with this recipe.
  • Flour: All-purpose flour is the flour of choice.
  • Baking soda: Only a pinch is needed to help aid the brownies in their thick texture.
  • Salt: A little salt is needed to balance the flavors.
  • Cherries: Sweet, juicy fresh cherries are what I used but you can also use maraschino cherries that have been drained.

Recommended Tools

  • You only need a bowl and a whisk to make these easy chocolate cherry brownies.
  • An 8-inch square baking pan is preferred for a thick brownie.
Overhead close up of chocolate cherry brownies.

How To Make Chocolate Cherry Brownies From Scratch

I kept the process simple by mixing everything in one bowl! Line an 8-inch square pan with parchment paper and preheat the oven to 325°F.

Be sure to check out the full recipe and ingredient list below

  1. Add the butter and sugar to a microwave-safe bowl and microwave in 30-second intervals until the butter is fully melted. Give it a good stir with a whisk.
  2. Whisk in the eggs, egg yolk, and vanilla until well combined.
  3. Whisk in the cocoa powder and oil.
  4. Add the flour, baking soda, and salt then use a silicone spatula to fold everything together until no streaks of dry flour remain.
  5. Add the cherries and gently fold them in.
  1. Transfer the batter to a parchment-lined baking pan and bake until a toothpick inserted into the center comes out with only a few moist crumbs attached. This took about 40 minutes in my oven.
  2. Cool the brownies completely in the pan before slicing.

Tips For Success

  • Take care to not overmix the batter. Once the dry ingredients are added, stir just until they are fully incorporated.
  • Avoid substituting ingredients here. Each ingredient serves a purpose and you risk jeopardizing the integrity of the final product.
  • The recipe can easily be doubled and baked in a 9×13-inch pan for the same amount of time.
  • Avoid using a glass baking pan. Glass pans conduct heat more slowly than metal pans. I like to use a light-colored aluminum pan.
Three chocolate cherry brownies stacked.

Storage & Freezing

Keep these decadent brownies in an airtight container at room temperature or in the refrigerator for up to 4 days. If you refrigerate them, allow them to come to room temperature before serving.

You can also freeze baked brownies for up to 3 months. Wrap each slice in a double layer of clingfilm and place in a ziptop freezer bag. Thaw them overnight in the refrigerator then bring them to room temperature before serving.

Recipe FAQ’s

Can I use frozen cherries?

Frozen cherries will work fine with this recipe. Allow them to thaw before using and gently pat them dry with a paper towel to remove excess moisture.

How to slice brownies neatly?

First, make sure you are using a very sharp knife. Run the knife under hot water then carefully dry it before cutting. Repeat this after each cut you make.

My brownies turned out cakey, why?

This can be one of two things. You didn’t properly measure the flour and used too much by accident. Or you overbaked the brownies. Keep the bake time on the lower end if possible. The brownies should have moist crumbs attached to a wooden toothpick when inserted.

Chocolate Cherry Brownies

5 from 1 vote
Overhead of chocolate cherry brownies.
These homemade Chocolate Cherry Brownies are much better than packaged brownies but just as easy to make! The slightly sweet, fudgy chocolate brownie is dotted with fresh cherries for that classic chocolate-covered cherry flavor we all know and love.
Jen Sobjack
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 16

Ingredients

  • cup (75 g) unsalted butter
  • 1 ¼ cups (250 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • cup (80 ml) vegetable oil
  • ¾ cup (75 g) unsweetened cocoa powder
  • ½ cup (66 g) all-purpose flour
  • teaspoon baking soda
  • ¼ teaspoon salt
  • 10 ounces (283 g) fresh cherries, pitted and cut into quarters

Instructions

  • Preheat the oven to 325°F.
  • Line an 8-inch square pan with foil or parchment paper and spray with nonstick cooking spray.
  • Add the butter and sugar to a large microwave-safe bowl. Microwave in 30-second intervals until the butter is completely melted.
  • Whisk in the eggs, yolk, and vanilla until well combined.
  • Whisk in the vegetable oil and cocoa powder.
  • Add the flour, baking soda, and salt. Use a rubber spatula to fold it in until just combined.
  • Gently stir in the cherries.
  • Transfer the batter to the prepared pan and smooth it into an even layer. Bake for 30-40 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Take care not to overbake.
  • Place the pan on a wire rack and allow the brownies to cool completely before cutting and serving.

Notes

  • Cherries: Frozen and thawed cherries can be used. Pat them dry with a paper towel to remove excess moisture or the brownies will turn out wet and soggy on the bottom.
  • Maraschino cherries that have been drained can also be used.
  • Double the recipe: The recipe can easily be doubled and baked in a 9×13-inch pan for the same amount of time.
Make ahead tip:
  1. Keep these decadent brownies in an airtight container at room temperature or in the refrigerator for up to 4 days. If you refrigerate them, allow them to come to room temperature before serving.
  2. You can also freeze baked brownies for up to 3 months. Wrap each slice in a double layer of clingfilm and place in a ziptop freezer bag. Thaw them overnight in the refrigerator then bring them to room temperature before serving.

Nutrition

Serving: 1brownie | Calories: 141kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 55mg | Potassium: 115mg | Fiber: 2g | Sugar: 18g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American

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Recipe Rating




9 Comments

  1. Jen Sobjack says:

    I haven’t tried using frozen fruit in these brownies. I worry that frozen raspberries will release too much moisture and ruin the texture. If you decide to try it, let me know how it goes. It should be fine to double it.

    1. Carlene Mabey says:

      Maybe I will thaw them and pat the juice off then. Kiddies not too keen on the cherries you see :-). Will let you know anyway – thank you

  2. Love the flavor combination! These look delicious and thick! Pinning!

    1. Tan Cynthia says:

      This looks awesome! can I use fresh strawberries instead? As I’m unable to locate cherries… thank u

      1. Jen Sobjack says:

        Fresh strawberries might work okay, I haven’t tried it.

  3. Laura @ Laura's Culinary Adventures says:

    Yum! Chocolate and cherry are such a wonderful combination!

  4. Wow! These are like the most perfectly fudgy brownies ever! I love the combo of chocolate and cherries so these are calling my name!

  5. 5 stars
    WOW! They look so fudgy and delicious. Amazing combo!

  6. Katie @The Semisweet Sisters says:

    Chocolate & Cherry go soo well together, this recipe looks delicious!