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Chocolate Cherry Brownies

Fudgy brownies infused with rich chocolate and juicy cherries, perfect for sharing at potlucks or cozy nights in.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 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 For gluten-free, replace with 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if needed.
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 tsp fine sea salt
For the Cherry Layer
  • 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.
For the Optional Topping
  • 1/2 cup dark chocolate chips
  • 2 tbsp heavy cream For a quick ganache.
  • Flaky sea salt For finishing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving an overhang for easy removal.
  2. If using frozen cherries, let them thaw and drain excess juice; pat dry gently.
Making the Cherry Filling
  1. 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.
  2. 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.
Melting Chocolate and Butter
  1. 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.
Mixing Sugars and Eggs
  1. 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.
  2. The mixture will be glossy and slightly thick.
Adding Dry Ingredients
  1. Sift in flour, cocoa powder, and salt; fold gently until just combined. The batter should be thick and fudgy, not stiff.
Layering and Baking
  1. 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.
  2. Dollop remaining batter on top and gently spread or swirl with a spatula so cherries peek through.
  3. 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.
Optional Glaze and Finish
  1. If using, warm the cream and pour over chocolate chips; stir until smooth and pour over warm brownies. Sprinkle flaky sea salt.
  2. Cool completely in the pan on a wire rack (2 hours) for clean slices. For fudgier centers, chill 30–60 minutes before slicing.

Notes

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.