Cherry Chocolate Brownies

sixteen square cut chocolate brownies with cherries with one on its side.

5 from 1 vote

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This easy Triple Chocolate Cherry Brownie recipe makes fudgy cherry chocolate brownies that are deeply chocolatey and studded with cherries.

Prep Time20

Cook Time30

Total Time50

Course: Cookies, Dessert

Cuisine: Unspecified

Servings:

Calories: 234kcal

Author: Joanne Stekler

Equipment

1 8 or 9 inch square baking pan
parchment paper optional

Ingredients

5 ounces (142 grams) bittersweet or semisweet chocolate I recommend Ghirardelli chocolate
4 ounces (1 stick, 113 grams) unsalted butter plus more for greasing the lined baking pan
1 cup (125 grams) all-purpose flour
¼ cup (20 grams) cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1¼ cup (250 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon Cherry Heering or other cherry liqueur see note
½ cup chocolate chips bittersweet or semisweet
½ cup cherries fresh or frozen, sliced in half

Instructions

Heat your oven to 350℉.
Coarsely chop the chocolate and butter and melt them together in a double boiler or your microwave. Once nearly melted, remove the bowl and stir to combine. Set aside briefly to cool.
5 ounces (142 grams) bittersweet or semisweet chocolate, 4 ounces (1 stick, 113 grams) unsalted butter
Butter an 8 or 9 inch square baking pan or line it with parchment, then lightly butter the parchment. Set aside.
Whisk the dry ingredients (flour, cocoa, baking powder, and salt) together in a small bowl.
1 cup (125 grams) all-purpose flour, ¼ cup (20 grams) cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
Combine the sugar and eggs in the bowl of your stand mixer (or in a large mixing bowl if using a hand mixer or beating by hand). Beat on medium speed until lightened, about 2 to 3 minutes.
1¼ cup (250 grams) granulated sugar, 2 large eggs
Add the vanilla extract and cherry liqueur, if using, and beat another minute.
1 teaspoon vanilla extract, 1 teaspoon Cherry Heering or other cherry liqueur
Slowly beat in the melted chocolate and butter. Then add the dry ingredients and mix on low.
Stir in the sliced cherry and chocolate chips by hand, then turn the brownie batter out into your prepared pan. Use a spatula to get the brownie batter into the edges and corners of the baking pan, but don't worry about making it perfectly smooth.
½ cup chocolate chips, ½ cup cherries
Bake the cherry brownies for 28 to 31 minutes until the top is slightly firm and a toothpick inserted into the center comes out almost clean.
When the brownies are done, remove the pan from the oven and put the pan of brownies on a cooling rack.
Let the brownies cool in the pan. Once the pan is no longer hot to touch, you can chill the pan in the fridge or freezer until ready to serve.
To cut, lift the brownies out of the pan and peel away the parchment paper. Cut the brownies into 16 equal squares.

Notes

I find parchment easiest to line the pan because it doesn't tear or get stuck. You can use binder clips to help secure the parchment, but make sure to remove them before baking!

If using frozen or very juicy cherries, let them drain and pat them dry. Don't chop the cherries smaller than halves or they will disappear into the brownies.

Cherry Heering is a cherry liqueur made in Denmark. Feel free to omit and use an extra teaspoon of vanilla extract.

Chilling makes your cherry brownies easier to cut, but who cares if you're serving them warm under vanilla ice cream! Individual chocolate cherry brownies also freeze really well.

Nutrition