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.

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

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

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.
Whisk in the eggs, egg yolk, and vanilla until well combined.
Whisk in the cocoa powder and oil.
Add the flour, baking soda, and salt then use a silicone spatula to fold everything together until no streaks of dry flour remain.
Add the cherries and gently fold them in.

Wet ingredients with chocolate mixed in glass bowl.

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.
Cool the brownies completely in the pan before slicing.

Unbaked brownie batter with cherries in a baking pan.

Cherry chocolate brownies in a square baking pan.

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

Jen Sobjack

Prep Time 15

Cook Time 40

Total Time 55

Serving Size 16