Cherry and Chocolate Brownies

A stack of three chocolate brownies with visible chocolate chips, placed on a white plate next to halved cherries.

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These cherry chocolate brownies are rich, fudgy, and loaded with juicy cherries and melty chocolate chips. A simple one-bowl recipe that bakes up into the ultimate chocolate treat for any occasion.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: Brownies

Calories: 328kcal

Author: Wendy

Equipment

9x13 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 9x13-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.

Nutrition