Chocolate Cherry Brownies

A Chocolate Cherry Brownie with a fresh cherry on top with chocolate and white hydrangeas in the background.

Chocolate Cherry Brownies

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!

Course Dessert

Cuisine Brownies

Prep Time 15

Cook Time 40

Total Time 55

Servings brownies

Calories 354kcal

Author Amee

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)

US Customary - Metric

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

Note on dark (dutch process) cocoa: *Not* the same as natural cocoa powder, dark (or dutch process) powder is darker and smoother. While I highly suggest using the dark cocoa powder because it's just sooo 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.

Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends an amazing depth of flavor to chocolate baked goods! You can even make yourself some Homemade Chocolate Extract for next time! If you prefer not to use it, you can leave it out or double the vanilla extract.

Note on chocolate: I used dark chocolate (60% cacao) in my brownies. You can use whatever kind of chocolate you prefer, but I highly recommend a dark chocolate, as it is rich and decadent without being too sweet! It's a lovely complement to the sweet cherries.

Note on cherries: I cut my cherries into quarters for the scones pictured here, but the dough will hold together even better if they're cut into smaller pieces. You can use frozen cherries for this recipe, but they do tend to be soggier and to bleed their color into the scones. If the cherries are already chopped, use them without thawing.

Note on parchment: I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.

Nutrition