Chocolate Cherry Brownies

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These decadent Chocolate Cherry Brownies are rich, fudgy and full of plenty of fresh cherries and chocolate chips!

Chocolate Cherry Brownies cut into slices

These Chocolate Cherry Brownies are super fudgy, rich and full of plenty of fresh cherries and chocolate chips! They’re so easy to make and come together in just one bowl. These decadent brownies are perfect for cherry season or Valentine’s Day!

Looking for more brownie recipes? Try my Biscoff Brownies, Tiramisu Brownies or Dairy Free Brownies!

Ingredient Breakdown

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Vegetable oil – provides texture and moisture.

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

Cherries – be sure to use fresh cherries! Frozen cherries will add too much moisture and make the brownies soggy. I don’t have a cherry pitter so I used a piping tip to pit my cherries.

Chocolate chips – You can use whatever chocolate chips you prefer but I usually use semi-sweet or milk chocolate chips. You can also use chocolate chunks or chopped chocolate.

What Makes A Brownie Fudgy?

  • Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
  • Brown sugar – brown sugar adds extra moisture.
  • No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
  • Small amount of flour – using too much flour results in brownies with a cakey texture.
  • Shorter baking time – brownies should still be a little gooey when you take them out of the oven.
Chocolate Cherry Brownies cut into slices

How To Make Chocolate Cherry Brownies

1. Whisk the granulated sugar, vegetable oil, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.

2. Whisk in the eggs, vanilla extract and salt until well combined.

3. Fold in the all-purpose flour until almost combined (there should still be streaks of flour). Then fold in the cherries and chocolate chips until just combined. Pour batter into the prepared pan and top with extra chocolate chips.

4. Bake at 350°F for 25-30 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts. Store Chocolate Cherry Brownies in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

Chocolate Cherry Brownies in an 8x8 inch pan

Pro Tips For Chocolate Cherry Brownies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • If you don’t have a cherry pitter, a piping tip works well for pitting cherries.
  • Don’t overmix the batter after adding the flour. There should still be streaks of flour when you add the cherries and chocolate chips.
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
  • Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
Chocolate Cherry Brownies cut into slices

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Chocolate Cherry Brownies

Maria Azzarelli
These decadent Chocolate Cherry Brownies are rich, fudgy and full of plenty of fresh cherries and chocolate chips!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9 large brownies
Calories 279 kcal

Equipment

  • 8×8 inch pan

Ingredients
  

  • 150 g (3/4 cup) granulated sugar
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter
  • 50 g (1/4 cup) brown sugar
  • 40 g (1/2 cup) cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 60 g (1/2 cup) all-purpose flour
  • 140 g (1 cup) cherries, quartered (measure before pitting)
  • 56 g (1/3 cup) chocolate chips
  • extra chocolate chips for topping (optional)

Instructions
 

  • Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • Whisk the granulated sugar, vegetable oil, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.
  • Whisk in the eggs, vanilla extract and salt until well combined.
  • Fold in the all-purpose flour until almost combined (there should still be streaks of flour). Then fold in the cherries and chocolate chips until just combined. Pour batter into the prepared pan and top with extra chocolate chips.
  • Bake brownies for 25-30 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Chocolate Cherry Brownies in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 279kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 82mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 218IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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5 from 1 vote

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