Cherry and Chocolate Brownies
These cherry and chocolate brownies are rich, fudgy, and loaded with juicy cherries and melty chocolate chips. If you’re looking for a decadent dessert that brings together the best of fruit and chocolate, you’re in for a treat. They’re perfect for when you want something indulgent with a pop of fruity flavor.
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We’ve made these for everything from casual get-togethers to cozy nights in, and they never disappoint. The burst of cherry in every bite pairs beautifully with the deep cocoa flavor, making them feel a little fancy without any extra effort. They’re a definite favorite around here!
Love this recipe? Try my Brownie Lasagna, Pecan Pie Brownies, or our classic Pumpkin Brownies for more sweet inspiration.
Why You’ll Love This Recipe
- Super fudgy texture: Moist, rich, and dense – just the way brownies should be.
- Delicious cherry-chocolate combo: Sweet cherries add a juicy twist to every bite.
- One-bowl simplicity: Minimal cleanup, maximum flavor.
- Great for any occasion: From potlucks to date nights, these brownies fit right in.
Ingredients
Cherry and Chocolate Brownies
Equipment
- 9×13 inch baking pan
- mixing bowls
- whisk
- Rubber Spatula
- Sifter
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1½ cups chopped pitted cherries fresh or frozen, thawed and drained
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil and lightly grease.
- In a large bowl, whisk together melted butter and sugar until combined.
- Add eggs and vanilla, whisking until smooth.
- Sift in flour, cocoa powder, and salt; stir just until combined.
- Fold in chocolate chips and cherries.
- Spread batter evenly in the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely before cutting into squares.
Notes
- Line your baking pan with parchment paper for easy removal and cutting.
- Allow the bars to cool completely before slicing for easy slicing.
- Don’t overmix the brownie batter; mix until just combined so that you don’t have tough or dense brownies.
Storage
- Storage: Store brownies in an airtight container at room temperature for up to 4 days.
- Reheating: Warm in the microwave for 10-15 seconds to bring back that fresh-baked feel.
- Freezing: Wrap individual brownies in plastic wrap and freeze in a zip-top bag for up to 3 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Variations
- Use dried cherries: For a more intense cherry flavor and chewy texture.
- Add nuts: Walnuts or pecans would add a nice crunch.
- Make it boozy: Soak the cherries in a splash of kirsch or bourbon for an adult version.
- Try white chocolate chips: A fun flavor contrast with the dark chocolate base.
Wendy’s Tips
- Let the brownies cool fully before slicing for clean edges.
- Use good-quality cocoa powder for a richer chocolate flavor.
- If using frozen cherries, make sure they’re thawed and well-drained.
- Line your pan with parchment for easy removal and cleanup.
FAQ
Do you have questions about this chocolate and cherry brownies recipe? Here are the answers to the most commonly asked questions.
Yes, just thaw and drain them well to avoid adding extra moisture to the batter.
They’re ready when a toothpick inserted in the center comes out with a few moist crumbs.
Absolutely! However, for the best results, I recommend that you make them no more than 24 hours in advance so that they stay soft and fudgy.
Store brownies in an airtight container at room temperature. If you’re stacking them, place a piece of parchment paper between layers to prevent sticking and drying out.
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