Name: Chocolate Cherry Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup unsalted butter, cut into pieces (Use high-quality butter for a glossy top.); 8 oz bittersweet or semisweet chocolate, chopped (60–70% cocoa for best depth.); 1.25 cups granulated sugar; 3/4 cup packed light brown sugar; 4 large eggs, at room temperature (Use room-temperature eggs to ensure a smooth batter.); 1 tsp vanilla extract; 1 cup all-purpose flour, spooned and leveled; 1/2 cup unsweetened cocoa powder, sifted; 1/2 tsp fine sea salt; 1.5 cups fresh or frozen pitted cherries (If frozen, thaw and drain.); 2 tbsp granulated sugar (Optional, depending on cherry sweetness.); 1 tsp lemon juice (Brightens flavor.); 1 tbsp cornstarch mixed with 1 tbsp water (Optional, if cherries are very juicy.); 1/2 cup dark chocolate chips; 2 tbsp heavy cream (For a quick ganache.); Flaky sea salt (For finishing.)

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Introduction

I first stumbled on this Chocolate Cherry Brownies recipe on a rainy afternoon when the scent of melting chocolate felt like a hug. I was craving something rich and comforting to share with friends, and a jar of dark cherries in my fridge nudged me toward a spontaneous experiment. The first bite warm, fudgy chocolate with a bright pop of cherry sealed the deal for me and my circle. It became my go-to dessert for potlucks and cozy nights in.

I love how this recipe balances deep chocolate flavor with juicy cherries and a chewy, glossy top. If you enjoy playful twists on classic brownies, you might also like my riff on handheld desserts like these air fryer cherry cheesecake egg rolls, which pair cherries and cream in a different way.

What Makes This Recipe Special

This Chocolate Cherry Brownies recipe delivers intense chocolate flavor with a fresh cherry brightness that keeps each bite from feeling too heavy. It is:

Family-approved and simple enough for weeknight baking.
Quick to prepare with mostly pantry ingredients.
Adaptable for dietary swaps without losing texture.

Ingredients You’ll Need

For the Brownies (yum, fudgy base)

1 cup (226 g) unsalted butter, cut into pieces use high-quality butter for a glossy top.
8 oz (225 g) bittersweet or semisweet chocolate, chopped 60–70% cocoa for best depth.
1 1/4 cups (250 g) granulated sugar.
3/4 cup (150 g) packed light brown sugar.
4 large eggs, at room temperature.
1 tsp vanilla extract.
1 cup (125 g) all-purpose flour, spooned and leveled.
1/2 cup (50 g) unsweetened cocoa powder, sifted.
1/2 tsp fine sea salt.

For the Cherry Layer

1 1/2 cups fresh or frozen pitted cherries (if frozen, thaw and drain).
2 tbsp granulated sugar (optional, depending on cherry sweetness).
1 tsp lemon juice (brightens flavor).
1 tbsp cornstarch mixed with 1 tbsp water (optional, if cherries are very juicy).

For the Optional Topping

1/2 cup (90 g) dark chocolate chips.
2 tbsp heavy cream (for a quick ganache).
Flaky sea salt for finishing.

Ingredient notes and substitutions:

For gluten-free: replace flour with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
For dairy-free: use vegan butter and dairy-free chocolate.
Use high-quality chocolate for a noticeable difference in flavor and texture.

How to make Chocolate Cherry Brownies

Step 1: Prep and preheat (10 minutes)

Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving an overhang for easy removal.
If using frozen cherries, let them thaw and drain excess juice; pat dry gently.

Step 2: Make the cherry filling (8 minutes)

In a small saucepan over medium heat, combine cherries, 2 tbsp sugar, and lemon juice. Cook 3–5 minutes until cherries release juice and soften.
If filling is watery, stir in the cornstarch slurry and cook 1 more minute until mixture thickens and glossy. Remove from heat and let cool slightly.

Step 3: Melt chocolate and butter (5 minutes)

In a heatproof bowl over simmering water (double boiler) or in 30-second bursts in the microwave, melt butter and chopped chocolate together. Stir until smooth and shiny. Remove from heat.

Step 4: Mix sugars and eggs (3 minutes)

Whisk granulated and brown sugar into the melted chocolate until combined. Add eggs one at a time, whisking fully after each addition. Stir in vanilla. The mixture will be glossy and slightly thick.

Step 5: Add dry ingredients (2 minutes)

Sift in flour, cocoa powder, and salt; fold gently until just combined. The batter should be thick and fudgy, not stiff.

Step 6: Layer and bake (35–40 minutes)

Pour half the batter into the prepared pan and spread evenly to the edges. Spoon the cherry mixture over the batter, leaving a 1/2-inch border. Dollop remaining batter on top and gently spread or swirl with a spatula so cherries peek through.
Bake at 350°F (175°C) for 35–40 minutes. Look for a set top with a shiny, crackly crust and a toothpick inserted near the center that comes out with a few moist crumbs but not raw batter. Do not overbake.

Step 7: Optional glaze and finish (5 minutes plus cooling)

If using, warm the cream and pour over chocolate chips; stir until smooth and pour over warm brownies. Sprinkle flaky sea salt.
Cool completely in the pan on a wire rack (2 hours) for clean slices. For fudgier centers, chill 30–60 minutes before slicing.

For more brownie variations and ideas, check this brownies collection.

Tips & Recipe Variations

Use room-temperature eggs to ensure the batter emulsifies smoothly.
Avoid overmixing once flour is added to keep brownies dense and fudgy.
If cherries are very sweet, skip the extra 2 tbsp sugar in the filling.
To make them extra gooey, underbake by 3–5 minutes and let them set as they cool.
Variation ideas:
Add 1/2 cup chopped toasted walnuts or pecans for crunch.
Fold 1/2 cup chocolate chunks into the batter for melty pockets.
For a boozy twist, macerate cherries in 2 tbsp cherry liqueur or brandy before cooking.
Make it vegan by using flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free butter, and dairy-free chocolate.
Storage: Store covered at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze individual slices wrapped tightly for up to 3 months. Reheat gently in a warm oven or microwave for a few seconds to revive that just-baked warmth.

How to Serve

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the cherries.
Garnish with fresh cherries or a sprinkle of powdered sugar and flaky sea salt for contrast.
Drink pairings: a robust coffee, a late-harvest red wine, or a cherry cola for nostalgic comfort.
Presentation tip: cut warm brownies using a sharp knife wiped between cuts for neat squares.
A 2-inch square is a satisfying serving; expect about 9–12 servings from a 9×9 pan.
Approximate calories: around 300–420 kcal per serving depending on portion and toppings.

“These brownies are a revelation: rich, fudgy, and bright with cherry bursts. They vanished within hours at our family dinner.” – A happy taster

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Bake, cool completely, then wrap and refrigerate for up to 5 days. Warm briefly before serving.

Q: Can I freeze the leftovers?

A: Absolutely. Freeze individual squares wrapped in plastic and foil for up to 3 months. Thaw at room temperature or warm gently.

Q: What can I use instead of fresh cherries?

A: Frozen cherries work well if thawed and drained. Canned cherries are too sweet and syrupy unless well-drained. Dried cherries will give chewiness but not the juice burst.

Q: How do I prevent the brownies from becoming cakey?

A: Do not overmix the batter after adding flour, and watch baking time carefully. Remove brownies when the center still has a few moist crumbs.

Q: Can I make these dairy-free or gluten-free?

A: Yes. Use vegan butter and dairy-free chocolate for dairy-free. For gluten-free, use a 1:1 gluten-free flour blend.

Conclusion

I hope this Chocolate Cherry Brownies recipe becomes a cozy staple in your kitchen the way it did in mine. The contrast between rich chocolate and bright cherries always brings a smile to faces around my table. If you want more inspiration and variations, these two recipes are great places to explore: Chewy Chocolate Cherry Brownies – The Cozy Plum and Chocolate Cherry Brownies – Anna Banana. Try the recipe, leave a comment with your tweaks, and share a photo if you make them.