You're going to love these Chocolate Cherry Brownies! The combination of fresh cherries and decadent dark chocolate is one of the best! One bite and you'll find yourself reaching for a second brownie!
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These Chocolate Cherry Brownies are fudgy dark chocolate brownies with fresh cherries and chunks of dark chocolate! Whether you're looking for a sweet addition to a special occasion or simply craving a treat to enjoy with a cup of coffee, these brownies are easy to make and impossible to resist!
If you enjoy this recipe, check out the posts for my Cherry Chocolate Chip Cookies, Cherry Scones, and Cherry Tart!
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Ingredients
Here's all the ingredients you need for these amazing cherry brownies! Measurements for each of the ingredients are included in the recipe card, below.
- Flour - Provides structure for the brownies. I used all-purpose flour.
- Dark (dutch process) Cocoa Powder - For deep chocolate flavor! *Not* the same as natural cocoa powder, dark (or dutch process) powder is darker and smoother.
- Cornstarch - To help the brownies to be thicker and have a chewier texture.
- Baking Powder - Provide leavening for the brownies.
- Salt - To balance and enhance the flavors of the brownies.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be diced and cold.
- Sugar - For sweetness and keeping the brownies soft and moist.
- Brown Sugar - For sweetness, and makes the brownies a little fudgier with a deeper flavor.
- Eggs - For moisture and adding structure to the brownies.
- Vegetable Oil - Adds moisture and makes the brownie fudgier.
- Vanilla and Chocolate Extracts - For flavor. You may not be accustomed to using chocolate extract, but it lends depth of flavor to chocolate baked goods. If you prefer to leave it out, you can just double the amount of vanilla extract.
- Bittersweet (Dark) Chocolate - For flavor and decadence! You can use whatever chocolate you like, but the dark chocolate pairs beautifully with the sweet cherries!
- Cherries- For lovely flavor! I pitted and quartered my cherries. You can also use cherries that were frozen. Just thaw and then chop before adding to the brownie batter.
Tip: While I highly suggest using the dark cocoa powder because it's just sooo smooth and delicious, you can substitute with an equal measure of regular cocoa instead. The brownies won't be as dark, but they'll still be delicious. One thing to note is that changing the cocoa powder changes how the leavening will work. When substituting with regular cocoa powder, use ¼ teaspoon baking soda instead of baking powder.
Instructions
Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.
- Whisk melted butter and sugars in a large bowl.
- Add eggs and whisk well. Then add vegetable oil, vanilla extract, and chocolate extract.
- Add the dry ingredients and mix to combine.
- Add chopped chocolate and cherries and mix to combine. Pour batter into greased and lined pan and bake.
Equipment
While this equipment isn't strictly necessary, here are some things that I used to make this recipe:
- Cherry Pitter - There are several methods to pit cherries out there, but a cherry pitter is soooo much quicker and easier!
- Parchment Paper - I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.
Storage
Store completely cooled brownies in an airtight container on your counter for up to two days, or in the refrigerator for up to five days. For longer storage, wrap the brownies well, place in an airtight container, and freeze for up to three months without compromising flavor or texture.
FAQ
You can use another kind of chocolate if you prefer, but dark chocolate is rich and decadent without being overly sweet, and is a fantastic complement to the sweet cherries. I highly suggest using dark (60%+ cacao) chocolate, but using quality chocolate is the most important part!
While I highly suggest using the dark cocoa powder because it's just sooo smooth and delicious, you can substitute with an equal measure of regular cocoa instead. The brownies won't be as dark, but they'll still be delicious. One thing to note is that changing the cocoa powder changes how the leavening will work. When substituting with regular cocoa powder, use ¼ teaspoon baking soda instead of baking powder.
Other Recipes You May Like
Chocolate Cherry Brownies
Equipment
Ingredients
- ⅔ cup all-purpose flour
- ½ cup dark cocoa powder (dutch process; see note)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly (8 Tablespoons)
- ⅔ cup white granulated sugar
- ½ cup brown sugar, packed
- 2 eggs, at room temperature (I used large eggs)
- 1 Tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract (see note)
- 4 ounces bittersweet chocolate, chopped (plus more for top if desired) (I used 60% cacao; see note)
- 1 cup pitted and quartered cherries (plus more for top if desired) (about 8 ounces of unpitted cherries)
Instructions
- Grease an 8 inch square pan and line with parchment (see note) that extends up the sides (for easy removal of the brownies later). Set aside. Preheat oven to 350℉.
- In a medium bowl, combine the dry ingredients (flour, dark cocoa powder, cornstarch, baking powder, and salt). Stir to combine, then set aside.
- In a large bowl, combine the melted butter sugars. Whisk to combine.
- Add the eggs one at a time, incorporating the first egg before adding the second. To help ensure a crackly top, whisk for at least three minutes.
- Add vegetable oil, vanilla extract, and chocolate extract (see note) and whisk to combine.
- Add the dry ingredients and mix with a spatula or wooden spoon until just combined. Add the chopped chocolate and cherries and stir until just combined.
- Pour the brownie batter into the prepared pan and smooth the top. Sprinkle with additional chocolate and cherries, if desired. Bake brownies until the center is set and the side begin to pull away from the sides of the pan, 40-45 minutes.
- Allow the brownies to cool completely in the pan before using the parchment to lift the brownies from the pan and cut them.
- Store cooled brownies in an airtight container on your counter for up to two days, or in the refrigerator for up to five days. For longer storage, wrap the brownies well, place in an airtight container, and freeze for up to three months.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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