Cherry Chocolate Brownies are rich, fudgy homemade brownies full of chunks of chocolate and cherries. They are a perfect balance of rich chocolate and tart, fruity flavor of cherries and can be ready in 30 minutes!
Brownies are pretty much the best things ever. It's so quick and simple to throw together a batch of brownies. These Cherry Chocolate Brownies are a good twist on normal brownies because it doesn't take a whole lot of effort or ingredients to change this classic dessert. White Chocolate and Raspberry Blondies are another simple twist on a classic!
If you're looking for more easy and delicious brownie recipes to try check out these Ferrero Rocher Brownies, Cheesecake Swirled Brownies, Skillet Brownie, or Matcha Brownies.
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Why You'll Love This Recipe
- The classic flavor combination of cherry and chocolate is delicious and indulgent. Add a dollop of whipped cream on top and they are like black forest brownies!
- The juicy cherries add a refreshing and fruity twist. You can find more cherries in my White Forest Cake.
- They go perfectly with a glass of milk or scoop of ice cream. Like my Cookie Dough Ice Cream!
- These cherry brownies can be ready in 30 minutes. If you're looking for more easy and delicious desserts check out my Oreo and Chocolate Chip Cookies.
- These bars are like chocolate covered cherries in brownie form.
Ingredients
- Cocoa Powder will amp up the chocolate flavor throughout the brownies. You can then stuff the brownie recipe into some cookies with this Brownie Stuffed Chocolate Chip Cookie recipe!
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips. You can use milk chocolate or dark chocolate if you prefer. Get more chocolate in my Chocolate Chip Cookies without Brown Sugar.
- I used frozen cherries. It works best if you chop them up so you get bits of cherry in every bite. You can use maraschino cherries if you prefer the flavor, just be sure to drain them and dry them off well. If you love that fruity flavor try out my Raspberry and White Chocolate Cookies.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- There are endless variations of brownies and you can find many of them in my brownie recipes!
- These brownies can be made dairy-free by substituting dairy-free butter or oil. I have a full dairy-free brownie recipe you can reference.
- If you're looking to make these brownies super simple you can use a brownie mix and cherry pie filling, just be sure to drain the filling so you aren't adding excess moisture to the brownies!
- This recipe can be combined with my Cream Cheese Brownies to create cherry cheesecake brownies.
- You can add some depth to the flavor of the cherries by using roasted cherry. I use the same technique in my Roasted Strawberry Cheesecake Bars.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape.
STEP 2: In a medium bowl combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
STEP 3: In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
STEP 4: Add the dry ingredients to the wet ingredients. Mix until just combined.
STEP 5: Fold the chocolate and the cherries into the mixture and pour into the prepared baking dish.
STEP 6: Bake the brownies for 17-20 minutes. Bake for 5 minutes longer if you want the brownies to be more firm.
STEP 7: Remove the cherry brownies from the oven and allow to cool.
Expert Tips
- Add chunks of chocolate and more cherries on top before baking. This will give you those incredible puddles of chocolate on top of the fudgy brownies.
- Sprinkle the brownies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your brownies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your brownies will be cakey instead of fudgy.
Recipe FAQs
You either added too much flour (this is why I recommend wieghing your ingredients), overbaked the brownies, or mixed them too much. It's important to only mix enough to incorporate the ingredients, otherwise too much gluten is created and it can make the brownies tough.
A higher ratio of fat (the butter and chocolate). A cakier brownie has a higher ratio of flour and might use baking powder to give it a fluffier texture.
You can use fresh or maraschino cherries if you prefer. Be sure to drain the cherries but maraschino cherry chocolate is a delicious combination!
Room Temperature: The brownies can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Cherry Chocolate Brownies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Cherry Chocolate Brownies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Cherry Chocolate Brownies
Ingredients
For Cherry Brownies:
- 12 tablespoons (170 grams) unsalted butter melted
- 1 ¼ cup (266 grams) brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup (90 grams) all-purpose flour
- ½ cup (42 grams) cocoa powder
- 1 teaspoon salt
- ¾ cup (127 gram) chocolate chopped
- 1 cup (113 grams) cherries chopped
Instructions
For Cherry Brownies:
- Preheat oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape. This will make it easier to lift the brownies out of the pan once cooled.
- In a medium bowl combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
- In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing will create tough brownies.
- Fold the chocolate and cherries into the mixture and pour into the prepared baking dish.
- Bake the brownies for 17-20 minutes, longer if you would like a firmer brownie
- Remove from oven and allow to cool.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Add chunks of chocolate and extra cherries on top before baking. This will give you those incredible puddles of chocolate on top of the brownies.
- Sprinkle the brownies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
Wendy says
Way too much butter. Shouldn't it be 8 tablespoons instead of 12?
Ellie Haley says
No, the high ratio of butter to flour is what makes these brownies nice and fudgy!
Jane Ross says
I forgot to mention when I made the donuts I used coconut oil instead of butter
Veejal says
These are incredible brownies! Cherries are in season where I live so I used fresh ones and they were a perfect contrast to the rich chocolate flavour. Super fudgy with chewy edges, just the way I like it. I recommend leaving these in the tray to cool.