Prepare to be captivated by the ultimate chocolate indulgence: these incredible chocolate cherry brownies. More than just a dessert, they are a symphony of textures and flavors designed to delight every sense. Imagine a shimmering, paper-thin, crackly top that gives way to an intensely fudgy and gooey center, rich with deep chocolate flavor. Each bite offers a delightful contrast with perfectly crispy, chewy edges and generous chunks of sweet, juicy cherries bursting with fruity brightness. These aren’t just brownies; they’re a decadent experience, ticking every box for what a perfect brownie should be and so much more!
This recipe transforms simple ingredients into an extraordinary treat. It’s surprisingly quick and easy to prepare, making it an ideal bake for any occasion – from a casual family gathering to an elegant dinner party. While designed for sharing, their irresistible nature means you might just want to keep every single piece for yourself!
Our recipe for these delectable chocolate cherry brownies is a delightful evolution of my Easy Homemade Brownies. The foundational ingredients remain wonderfully consistent, ensuring that familiar, beloved brownie base, but we’ve elevated them with the magnificent addition of sweet and vibrant cherries. This transformation adds a new layer of complexity and juiciness that perfectly complements the rich chocolate. If your preference leans towards brownies without fruit, you’ll find equally satisfying options in my collection, such as the unique Tahini Brownies recipe or the deeply indulgent Guinness Brownies. Each recipe promises a fantastic homemade brownie experience tailored to different tastes.
Scroll to the bottom of this post for the comprehensive recipe card and the full, detailed list of ingredients.
Why You’ll Adore These Chocolate Cherry Brownies
There are countless brownie recipes out there, but these chocolate cherry brownies stand out for several compelling reasons. They master the elusive balance of being incredibly rich and intensely chocolaty, yet never overly sweet, thanks to the subtle tang of the cherries. The texture is what truly sets them apart: a mesmerizing crackly top that shatters delicately, revealing an irresistibly fudgy and dense interior. The generous addition of fresh or frozen cherries not only infuses each bite with a juicy, fruity explosion but also adds a beautiful visual contrast. Unlike many recipes that result in cakey brownies, ours prioritizes that luxurious, melt-in-your-mouth gooeyness that true brownie aficionados crave. Plus, the straightforward method makes them accessible to bakers of all skill levels, ensuring a rewarding experience and spectacular results every time. These aren’t just brownies; they’re a celebration in every square.
Essential Ingredients for Perfect Chocolate Cherry Brownies
Crafting the perfect fudgy chocolate cherry brownies begins with selecting high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that irresistible texture and flavor:
- Unsalted Butter: We specify unsalted butter to give you complete control over the salt content in your brownies. Butter contributes to the rich flavor and fudgy texture. While it’s melted in this recipe, good quality butter always makes a difference.
- Sugar (Caster or Granulated): Both caster (superfine) and granulated sugar work beautifully. Sugar is not just for sweetness; it plays a critical role in creating that desirable shiny, crackly crust on top of the brownies. The sugar crystals, when combined with eggs and baked, help form this signature texture.
- Flour (All-Purpose / Plain Flour): Standard all-purpose or plain flour is all you need. We use a precise amount to ensure the brownies remain fudgy and not cakey.
- Eggs (Large or Medium): Use large or medium-sized eggs. Eggs are essential for binding the ingredients, adding moisture, and contributing to the structure. Critically, beating the eggs with sugar is key to achieving that iconic shiny top.
- Baking Powder: Just a touch of baking powder provides a subtle lift, preventing the brownies from being too dense, but not so much that they become cake-like.
- Salt: A pinch of salt is vital for balancing the sweetness and enhancing the rich chocolate flavors, making them pop even more.
- Cocoa Powder (Unsweetened, Dutch-Processed Recommended): For the deepest, richest chocolate flavor and a beautiful dark color, unsweetened, Dutch-processed cocoa powder is highly recommended. Dutch-processed cocoa (also known as alkalized cocoa) has been treated to reduce its acidity, resulting in a milder, less bitter chocolate flavor compared to natural cocoa powder. It also tends to produce a darker-hued batter and finished brownie. In the UK, differentiation between Dutch-processed and natural cocoa isn’t always clear on packaging, so it’s wise to check the ingredients list. For more insight into cocoa varieties, Nigella Lawson offers a helpful short article on the topic.
- Chocolate (Good Quality, Chopped): The quality of your chocolate directly impacts the flavor and texture of your brownies. Always use the best quality chocolate you can afford. I strongly advocate for using chopped chocolate over chocolate chips. Chocolate chips often contain stabilizers and vegetable oils that prevent them from melting smoothly, resulting in a less desirable texture. Chopped bar chocolate (typically with 70% cocoa solids for dark chocolate) melts beautifully and integrates seamlessly into the batter, yielding superior fudginess. While I personally love dark chocolate, a blend of dark and milk chocolate can also create a wonderful flavor profile for brownies. For our US readers, semisweet or bittersweet chocolate, or a combination of both, are excellent choices.
- Cherries (Fresh, Tinned, or Frozen): This recipe is wonderfully versatile, accommodating fresh, tinned, or frozen cherries. I’ve thoroughly tested this recipe with all three types. My top preference is fresh cherries when in season, as they offer the most vibrant and authentic flavor. If using frozen cherries, there’s no need to defrost them; simply add them straight into the batter. Do be aware that frozen cherries introduce additional moisture, so you might need to extend the baking time by a few minutes. While some recipes suggest maraschino cherries, I haven’t personally experimented with them, preferring the natural tartness and juiciness of real cherries. Ensure all cherries are pitted and chopped into halves or quarters for even distribution.
Step-by-Step Method for Irresistible Chocolate Cherry Brownies
For a visual guide, watch the accompanying video in the recipe card below to see exactly how these brownies are made.
Following these steps carefully will ensure you achieve perfectly fudgy brownies with that coveted crackly top:
- Prepare Your Baking Tin: Begin by generously greasing and lining an 8×8 inch (20×20 cm) square baking tin with baking paper. Ensure you leave a substantial overhang on all sides; this will create “handles” that make it incredibly easy to lift the baked brownies out of the tin later. Preheat your oven to 175°C (160°C fan) and position the baking rack in the middle of your oven for even heat distribution.
- Melt Butter and Sugar: In a medium saucepan, combine the unsalted butter with 100g of the sugar. Heat this mixture over a medium heat, stirring gently and continuously. Continue stirring until all the sugar has completely dissolved and the butter is fully melted, forming a thick, glossy, and smooth mixture. This usually takes about 1-2 minutes. Once combined, remove the saucepan from the heat and set it aside to cool slightly. It should be warm, not scorching hot, when you add it to the eggs.
- Whip Eggs and Remaining Sugar: In a large mixing bowl, combine the eggs with the remaining 200g of sugar. Using a hand-held electric mixer or a sturdy kitchen whisk, beat these vigorously for about 3-5 minutes. The goal is to incorporate as much air as possible: the mixture should become light, pale yellow, fluffy, and almost double in volume. This aeration is a crucial step for achieving the signature shiny, crackly top on your brownies.
- Combine Wet and Dry Ingredients: Pour the slightly cooled butter and sugar mixture into the whipped eggs and sugar. Gently whisk them together until just combined. In a separate medium bowl, whisk together all the dry ingredients: plain flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix the batter; a few streaks of flour remaining are perfectly fine and will help ensure a tender, fudgy brownie. Overmixing can lead to a tougher, cakey texture.
- Fold in Chocolate and Cherries: Finally, add the chopped good-quality chocolate and the pitted, halved, and quartered cherries to the batter. Gently fold them in with your spatula until they are evenly distributed throughout the mixture. Avoid excessive stirring. Transfer the rich brownie batter into your prepared baking tin, spreading it evenly with the spatula. For an extra touch of visual appeal and flavor, you can scatter a small handful of reserved chopped chocolate and a few extra cherry pieces over the top of the batter before baking.
Baking and Cooling for the Perfect Texture
Achieving the ideal brownie texture is all about precise timing and patience during cooling. Here’s how to ensure your chocolate cherry brownies are exactly how you want them:
Baking Timings for Your Desired Texture:
- For Ultra-Fudgy and Gooey Brownies: Bake your brownies for approximately 38-40 minutes. The top should appear set and shiny, with a few small cracks, but the center should still feel slightly under-baked when gently pressed. When you insert a toothpick into the middle, it should come out with moist crumbs clinging to it, not entirely wet batter, but definitely not clean. Remember, brownies continue to cook and set as they cool, so slightly under-baking is key for that signature gooey interior.
- For a Slightly More Cakey Texture: If you prefer your chocolate brownie to be a bit more cakey, extend the baking time by a few minutes, aiming for 40-45 minutes. Continue baking until a toothpick inserted into the center comes out almost clean, with only very minimal, moist crumbs. They will still be delicious, just with a firmer crumb.
The Golden Rule: Cooling is Crucial!
The most important step after baking is patience. You absolutely must allow the brownies to cool completely before slicing them. Attempting to cut warm brownies will result in a messy, crumbly experience, as they won’t have fully set. Ideally, wait at least an hour at room temperature, or even better, until they are completely cool to the touch. For the cleanest, most perfectly structured slices, I highly recommend transferring them to the fridge to chill overnight. This extended chilling time allows the fats to solidify and the brownie structure to firm up beautifully, ensuring neat and tidy squares. While waiting that long can be a challenge (we understand the temptation!), it truly makes a significant difference in the final presentation and enjoyment.
The Secret to That Signature Shiny, Crackly Brownie Top
That beautiful, paper-thin, crackly crust on top of a brownie is a hallmark of a truly exceptional bake. While many recipes offer various theories on how to achieve it, my years of baking brownies have distilled the process down to two consistently effective factors:
- Vigorous Whipping of Eggs and Sugar: This is arguably the most critical step. Ensure you beat the eggs and sugar together until the mixture undergoes a dramatic transformation. It should become visibly light in color, pale, and incredibly fluffy, almost doubling in volume. Your goal here is to incorporate as much air into the eggs as possible, much like you would when preparing a meringue or a sponge cake batter. This aeration creates a stable foam that, when baked, forms that distinct, shiny, and delicate crust.
- Utilize High-Quality Chocolate: The type and quality of chocolate you use make a monumental difference, not just in flavor but also in texture, including the shiny top. I promise you, investing in good quality chocolate (whether chopped from a bar or high-quality chips) will nearly guarantee that beautiful, glossy, and crackly surface we’re all aiming for. Superior chocolate contains higher cocoa butter content, which contributes to the desired sheen and crispness.
Creative Variations and Customizations
While these chocolate cherry brownies are spectacular as is, they also serve as a fantastic base for creativity. Feel free to experiment with these delicious variations:
- Mini Brownie Bites: For bite-sized treats perfect for parties or portion control, simply cut the cooled brownies into smaller, two-bite chunks instead of larger squares. These are excellent for dessert platters!
- Gluten-Free Brownies: Easily adapt this recipe for those with gluten sensitivities by substituting the plain / all-purpose flour with a good quality gluten-free all-purpose flour blend. Look for blends designed for baking for the best results, as some can alter the final texture slightly.
- Vegan Brownies: To create a delicious vegan version, check out this fantastic recipe for Fudgy Vegan Brownies from the wonderful Britt at Banana Diaries. Then, simply fold in the chopped cherries as directed in our recipe for an equally satisfying plant-based treat!
- Decadent Toppings: Elevate your brownies with an extra layer of indulgence! Top them with a rich chocolate frosting or a creamy chocolate buttercream for the ultimate chocolate experience. A drizzle of warm chocolate ganache or luscious caramel syrup also makes a stunning and delicious addition. You can also add a sprinkle of sea salt flakes for a sophisticated finish, or chopped nuts like walnuts or pecans for added crunch.
- Citrus Twist: For a bright contrast, add the zest of one orange or a teaspoon of orange extract to the brownie batter. Chocolate and orange, especially with cherries, is a match made in heaven!
- Add-ins Galore: Beyond cherries, consider folding in other fruits like raspberries, blueberries, or even dried cranberries for different flavor profiles. A handful of white chocolate chips or peanut butter chips can also add a fun twist.
Storing and Freezing for Lasting Enjoyment
These magnificent chocolate cherry brownies are so delicious, you’ll want to enjoy them for as long as possible. Here’s how to store them effectively:
- Storing at Room Temperature: Keep your brownies in an airtight container at room temperature for up to 4 days. This helps maintain their fudgy texture and prevents them from drying out.
- Storing in the Refrigerator: For an extended shelf life, transfer the brownies to an airtight container and store them in the fridge for up to 6 days. Chilling also enhances their denseness and makes them even fudgier, especially if you prefer a firmer brownie.
- Freezing for Long-Term Storage: Brownies are excellent for freezing, allowing you to enjoy a homemade treat whenever a craving strikes. They can be frozen for up to 3 months. To freeze, wrap each individual brownie slice tightly in a double layer of cling film (plastic wrap), then cover with an additional layer of kitchen foil. This double-layer protection prevents freezer burn.
- Thawing Frozen Brownies: To thaw, simply remove the wrapped brownies from the freezer and place them in the fridge overnight. Once thawed, allow them to come to room temperature before serving for the best texture.
- Reheating for Warm Indulgence: If you love a warm brownie, you can gently reheat individual slices. Use a microwave for about 10-20 seconds for a quick warm-up, or place them in a preheated oven set at a low temperature (around 150°C/300°F) for 5-10 minutes until warmed through. Be careful not to overheat, which can dry them out.
Pro Tips for Brownie Perfection
To ensure your chocolate cherry brownies turn out absolutely perfect every time, keep these expert tips in mind:
- Patience with Cooling: This cannot be stressed enough – only slice your brownie once it has cooled completely. For the best, cleanest cuts and most stable texture, chilling your baked brownies in the fridge overnight is truly ideal. If you attempt to cut them while they are still warm, the gooey center will not hold its shape, and your brownies will crumble and fall apart.
- Quality Ingredients Matter: As highlighted in the ingredients section, using good quality butter and, especially, good quality chocolate and cocoa powder makes a significant difference in both flavor depth and the desired fudgy texture. Don’t skimp here!
- Don’t Overmix: When combining your wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy, or cakey brownies instead of soft, fudgy ones. A few streaks of flour are better than an overmixed batter.
- The Toothpick Test is Your Friend: Learn to recognize the perfect doneness. For fudgy brownies, a toothpick inserted into the center should come out with moist crumbs attached, not completely clean. This indicates they are perfectly under-baked and will set to gooey perfection as they cool.
- Achieve the Clean Cut: For beautifully presented brownie squares, use a large, sharp knife. For truly pristine edges, wipe the knife clean with a damp cloth between each cut. Running the knife under hot water and then wiping it dry before each slice also helps create smooth, clean lines.
Frequently Asked Questions About Chocolate Cherry Brownies
Absolutely! Any type of cherries—fresh, tinned (canned), or frozen—will work beautifully in this recipe. If you’re using frozen cherries, there’s no need to defrost them first; you can add them directly to the batter. Just be aware that frozen cherries introduce additional moisture, so you might need to extend the baking time by a few extra minutes (approximately 5-10 minutes). If opting for tinned cherries, make sure they are well-drained. A fun tip: you can save the flavorful juice from the can and drizzle it over your brownies after they’ve baked and cooled for an extra layer of cherry goodness! Morello cherries also make an excellent choice if you prefer a slightly tart profile.
Achieving those super-clean, professional-looking brownie slices requires two key things: proper cooling and the right technique. First and foremost, ensure your brownies have chilled completely and had ample time to set, ideally overnight in the fridge. Once fully chilled, use a large, sharp knife. To get that ultra-clean cut, simply wipe the knife blade clean with a damp cloth between each slice. I often run my knife under hot water, then thoroughly wipe it dry before making each cut, as the heat helps the blade glide through the rich chocolate without dragging crumbs.
Yes, you can certainly adapt this recipe to different sizes and shapes of baking tins, but you will need to adjust your baking times accordingly. A 9-inch (23 cm) round cake tin will work very well for a similar thickness. If you use a larger, rectangular baking pan, it will likely be shallower, meaning the brownies will bake quicker; you’ll need to reduce the baking time slightly and monitor them closely. Conversely, if you use a smaller square baking tin, the batter will be deeper, and the brownies will require more baking time to cook through. Always use the toothpick test to gauge doneness and adjust as needed.
If your brownies aren’t as gooey as you hoped, it’s most likely because they were baked for too long. For that signature fudgy and gooey texture, brownies should come out of the oven slightly under-baked. When you insert a toothpick or cake tester into the center, it should emerge with moist crumbs still clinging to it, not entirely clean. This indicates a perfectly rich and tender interior that will set beautifully as it cools. Even if you accidentally over-baked them and they’re more on the cakey side, rest assured they will still be incredibly delicious!
While you can use chocolate chips, for the best fudgy texture and melting consistency, we highly recommend using good quality chopped chocolate from a bar. Chocolate chips often contain stabilizers that prevent them from melting completely and seamlessly into the batter, which can result in a less smooth and gooey final product. Chopped chocolate, especially with a higher cocoa butter content, melts more beautifully and contributes to a richer, more luxurious texture.
You can usually tell if your brownie batter is overmixed if it appears very smooth, stretchy, and elastic, and if you’ve been vigorously stirring for a prolonged period after adding the dry ingredients. The goal is to mix until just combined, with a few streaks of flour still visible. Overmixing develops the gluten in the flour, leading to a tougher, more cake-like brownie texture rather than the desired dense and fudgy one. When in doubt, err on the side of undermixing.
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Chocolate Cherry Brownies
Equipment
- 8 inch square baking tin
- baking paper
- hand-held electric mixer
- whisk and spatula
Ingredients
- 150 g unsalted butter room temperature
- 300 g sugar caster or granulated
- 3 large eggs
- 115 g plain flour
- 70 g cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 200 g chopped chocolate dark or milk or both
- 250 g cherries (pitted) cut into halves and quarters
Instructions
- Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8″ square baking tin and line it with baking paper, with plenty of overhang.
- In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.
- In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy, about 5 minutes. Pour the sugar and butter mixture into the sugar and egg mixture and whisk to combine.
- In a medium bowl mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate and cherries and fold them with spatula until they are evenly incorporated. Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate and scatter it over the top of brownie batter.
- Bake the brownies for 38- 40 minutes or until the top of the brownies is set and shiny, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have crumb on it.
- Allow the brownies to cool and set in the tin for at least 1 hour or ideally, until completely cool (I always transfer mine to the fridge to set overnight). Use the overhang baking paper to lift the brownies from the tin, slice into 16 square pieces and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- You can also bake these brownies in a round, 9-inch (23 cm) cake tin for a different presentation. If you are using a larger, rectangular baking tin, the brownies will not be as thick and will likely require less baking time, so make sure to keep a close eye on them.
- If you prefer your brownies to have a more cakey, rather than intensely fudgy, texture, simply bake them for a few minutes longer (add about 5 minutes to the initial baking time).
- Always allow the brownies to cool completely before cutting them into slices to ensure a clean cut and stable texture.
- To achieve a clean cut, use a large, sharp knife and wipe it clean between each cut. This prevents crumbs from sticking and makes for beautiful squares.
- Store sliced brownies in an airtight container at room temperature for up to 4 days. Alternatively, you can store them in an airtight container in the fridge for up to 6 days.
- You can freeze the brownies for up to 3 months. Wrap them tightly in a double layer of plastic wrap/clingfilm, followed by a double layer of kitchen foil. To thaw, unwrap the brownies from their packaging and let them sit at room temperature for 3-4 hours, or thaw overnight in the refrigerator.