What kind of cherries are best for chocolate cherry brownies?

Fresh cherries are ideal because they offer the most flavor and texture. However, tinned or frozen cherries also work well. If using frozen cherries, add a few minutes to the baking time to account for the extra moisture. Avoid sweetened canned cherries or cherry pie filling, as they may make the brownies overly sweet and soggy.

How do I know when the brownies are done baking?

For fudgy brownies, bake until the top is set and shiny with a few cracks, and a toothpick inserted in the center comes out with moist crumbs (not raw batter). If you prefer a cakier texture, bake for 5–7 minutes longer until the toothpick comes out nearly clean. Remember, brownies continue to cook as they cool.

Can I freeze chocolate cherry brownies?

Yes! Once completely cooled, slice the brownies and wrap each piece tightly in plastic wrap, followed by a layer of aluminum foil. Store them in the freezer for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving. You can also reheat them in the microwave for a warm, gooey treat.

Chocolate Cherry Brownies – Best Fudgy Treat Recipe

Name: Chocolate Cherry Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 150g unsalted butter: provides richness and fudgy texture; 300g caster or granulated sugar: sweetness and glossy top; 3 large eggs: structure and moisture; 115g plain flour: base for the brownie structure; 70g Dutch-processed cocoa powder: deep chocolate flavor; 1/2 tsp salt: enhances flavor; 1/2 tsp baking powder: slight lift to avoid dense texture; 200g chopped chocolate (dark or milk): gooey chocolate pockets; 250g cherries (fresh, frozen, or tinned), pitted and halved/quartered: fruity bursts of flavor

Description

These Chocolate Cherry Brownies are rich, fudgy, and studded with juicy cherries and chunks of dark chocolate. They offer a perfect balance between intense cocoa flavor and fruity sweetness, with a crackly top and gooey interior. Ideal for any occasion, these brownies are easy to make and deliver bakery-quality results at home.

Ingredients

Scale

150g unsalted butter: provides richness and fudgy texture
300g caster or granulated sugar: sweetness and glossy top
3 large eggs: structure and moisture
115g plain flour: base for the brownie structure
70g Dutch-processed cocoa powder: deep chocolate flavor
1/2 tsp salt: enhances flavor
1/2 tsp baking powder: slight lift to avoid dense texture
200g chopped chocolate (dark or milk): gooey chocolate pockets
250g cherries (fresh, frozen, or tinned), pitted and halved/quartered: fruity bursts of flavor

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Instructions

Preheat oven to 175°C (160°C fan). Grease and line an 8-inch square baking tin with parchment paper.
In a saucepan, melt 150g butter with 100g of the sugar over medium heat until glossy and combined. Set aside to cool slightly.
In a large bowl, whisk 3 eggs with the remaining 200g sugar for 4–5 minutes until pale and fluffy.
In a separate bowl, mix 115g flour, 70g cocoa powder, 1/2 tsp salt, and 1/2 tsp baking powder.
Pour the cooled butter mixture into the egg mixture and stir to combine.
Fold the dry ingredients into the wet mixture gently until just combined. Do not overmix.
Stir in 200g chopped chocolate and 250g cherries until evenly distributed.
Transfer the batter into the prepared pan and smooth the top. Optionally scatter extra chocolate and cherries on top.
Bake for 38–40 minutes for fudgy texture, or 40–45 minutes for cakier texture. A toothpick should come out with moist crumbs.
Cool in the pan for at least 1 hour or refrigerate overnight before slicing.

Notes

Use high-quality chocolate (70% cocoa solids) for best results.
Do not overmix the batter to keep the brownies fudgy.
If using frozen cherries, no need to thaw, but extend bake time slightly.
Cool completely before slicing for clean edges and firm texture.
Store at room temperature for 4 days or refrigerate for up to 6 days.
Brownies can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (approx. 150g)
Calories: 337
Sugar: 34g
Sodium: 204mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 5g
Cholesterol: 98mg