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Chocolate Cherry Brownies Recipe

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3.9 from 56 reviews

Deliciously rich and fudgy Chocolate Cherry Brownies featuring a perfect balance of dark chocolate and juicy cherries, baked to a shiny, crackled top. These brownies are simple to make and yield 16 irresistible squares perfect for dessert or snacks.

  • Total Time: 1 hour 55 minutes
  • Yield: 16 servings

Ingredients

Butter Mixture

  • 150 g unsalted butter (room temperature)
  • 100 g sugar (caster or granulated)

Egg Mixture

  • 3 large eggs
  • 200 g sugar (caster or granulated)

Dry Ingredients

  • 115 g plain flour
  • 70 g cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Add-ins

  • 200 g chopped chocolate (dark or milk or both)
  • 250 g cherries (pitted, cut into halves and quarters)

Instructions

  1. Prepare Baking Tin: Preheat the oven to 175°C (160°C fan). Butter the bottom and sides of an 8-inch square baking tin and line it with baking paper, making sure to leave plenty of overhang for easy removal of the brownies.
  2. Melt Butter and Sugar: In a medium saucepan, combine the butter with 100 g of sugar and heat over medium, stirring slowly until the sugar dissolves and butter melts completely, about 1-2 minutes. Remove from heat and let it cool slightly.
  3. Whisk Eggs and Sugar: In a large bowl, whisk the eggs together with the remaining 200 g sugar until the mixture is light, smooth, and fluffy, approximately 5 minutes. Slowly pour the cooled butter and sugar mixture into this and whisk to combine.
  4. Combine Dry Ingredients: In a separate medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Add these dry ingredients to the wet mixture, whisking gently to combine. A few streaks of flour remaining are acceptable to avoid overmixing.
  5. Fold in Chocolate and Cherries: Fold the chopped chocolate and cherries into the batter evenly using a spatula. Optionally, reserve a small handful of chopped chocolate to sprinkle on top.
  6. Bake: Pour the batter into the prepared baking tin and smooth the surface with a spatula. Bake for 38-40 minutes or until the top is shiny and set with a few cracks; a toothpick inserted will come out with moist crumbs but not wet batter.
  7. Cool and Set: Allow the brownies to cool in the tin for at least 1 hour, preferably until completely cooled. For best results, refrigerate overnight to fully set.
  8. Serve: Use the overhanging baking paper to lift brownies from the tin. Cut into 16 squares and enjoy.

Notes

  • Do not overmix the batter to maintain fudgy texture; slight streaks of flour are fine.
  • Chilling the brownies overnight enhances their flavor and texture.
  • You can use dark, milk, or a combination of chocolates for varied flavor.
  • Pitted fresh or frozen cherries can be used; ensure they are well-drained to avoid excess moisture in the batter.
  • The toothpick test should show moist crumbs but no wet batter to ensure fudgy brownies.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-cherry-brownies-recipe/