Cherry Chocolate Brownies

A batch of chocolate cherry brownies cut into squares on a round wooden board, garnished with fresh cherries.

Cherry Chocolate Brownies

These fudgy Cherry Chocolate Brownies are filled with rich dark chocolate and sweet juicy cherries in every bite. They're the perfect sweet treat for any occasion (just be sure to grab one fast before they disappear)!

Course Dessert

Cuisine American

Keyword Cherry Chocolate Brownies, Chocolate Cherry Brownies

Prep Time 20

Cook Time 35

Cooling Time 1

Total Time 1 55

Servings Brownies

Calories 331kcal

Author Lisa O'Driscoll

Equipment

9x13 baking pan
parchment paper

Ingredients

For The Batter

1 cup unsalted butter
10 ounces dark chocolate 60 - 70%, chopped
1 1/2 cups granulated sugar
1/2 cup light brown sugar
4 large eggs room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt

For The Cherry Layer

2 cups cherries fresh, pitted and halved, or frozen, thawed and very well drained
2 tablespoon granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chunks

Instructions

Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving overhang on the long sides.
In a bowl, toss cherries with sugar, cornstarch, lemon juice, and vanilla until evenly coated. Set aside while you make the brownie batter.
2 cups cherries, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract, 2 tablespoon granulated sugar
In a heatproof bowl, melt the butter and 10 ounces of chopped chocolate together (microwave in 30-second bursts or over a double boiler). Stir until smooth and glossy. Let cool slightly.
10 ounces dark chocolate, 1 cup unsalted butter
Whisk granulated sugar and brown sugar into the chocolate mixture.
1 1/2 cups granulated sugar, 1/2 cup light brown sugar
Add eggs one at a time, whisking well after each. Whisk in vanilla.
4 large eggs, 1 tablespoon vanilla extract
Sift together flour, cocoa powder, and salt.
1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon salt
Fold into the batter gently, just until no dry streaks remain. Fold in 1/2 cup chocolate chunks.
1/2 cup dark chocolate chunks
Spread about ⅔ of the brownie batter evenly into the prepared pan.
Spoon the cherry mixture evenly over the batter (avoid pooling liquid). Dollop the remaining brownie batter on top and gently swirl with a knife. Add some extra pitted cherries on top if desired.
Bake for 35 to 40 minutes, until the edges are set and the center looks just set. This will ensure fudgy brownies. If you’d like a cakier texture, bake it for 5 to 10 more minutes or until an inserted toothpick comes out clean.
Cool completely in the pan before slicing (this is key for clean cuts).

Notes

Store brownies in an airtight container for up to five days. You’ll want to set them out and bring to room temperature before serving for the best fudgy texture.
Freeze the brownies tightly wrapped in plastic wrap for up to three months. Thaw overnight in the refrigerator, then let sit at room temperature before serving.
Use room temperature eggs so the batter blends smoothly with the melted chocolate.
Let the butter and chocolate cool slightly before adding eggs to prevent scrambling.
Drain thawed frozen cherries very well to avoid excess cherry juice in the batter.
Fold the dry ingredients gently to keep the brownies tender instead of dense.
Watch for set edges and a just set center to get a truly fudgy brownie texture.
Use a sharp knife wiped clean between cuts for neat brownie squares.

Nutrition