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Introduction: The Magic of Cherry Chocolate Brownies
Let’s be honest—brownies are already a win on their own. But when you swirl in juicy cherries and rich chocolate? You get something even better: cherry chocolate brownies. These fudgy delights strike that perfect balance between gooey and chewy, with pockets of sweet-tart fruit that make each bite feel like a little celebration.
Whether you’re baking for a weeknight pick-me-up, a potluck crowd-pleaser, or just because you’ve got a chocolate cherry craving that won’t quit—this is the brownie recipe with cherries that delivers every time. And the best part? You don’t need a pastry degree or fancy ingredients—just a love of chocolate, a handful of pantry staples, and maybe a little self-restraint (because resisting a second slice is hard).
Why You’ll Love These Cherry Chocolate Brownies
If you’ve ever thought brownies and cherries couldn’t possibly be best friends, these will change your mind. Here’s why readers like you are baking these on repeat:
- Rich, deep flavor from dutch-processed cocoa and real chocolate chunks that melt right into the batter.
- Incredible texture—thanks to the combo of butter for flavor and oil for moisture. The result? Crinkly tops and soft, chewy centers.
- Juicy cherry bites in every slice. You can use fresh, frozen, or tinned cherries (just not cherry pie filling—trust me).
- One-bowl simplicity. Less mess, more brownie joy.
- They’re kid-approved, potluck-ready, and freezer-friendly, making them the dessert MVP for any occasion.
Ready to meet your new go-to chocolate cherry indulgence?
Ingredients You’ll Need
To make the perfect batch of cherry chocolate brownies, here’s what you’ll need in your kitchen:
Dry Ingredients:
- 3/4 cup (75g) Dutch-processed cocoa powder
(Want deeper flavor? Try black cocoa powder! Hershey’s Special Dark is a grocery store go-to.) - 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
(The duo creates the perfect chewy texture.)
Fats:
- 1/2 cup (1 stick or 113g) unsalted butter, melted
- 1/4 cup (60ml) neutral oil
(Canola or vegetable oil works great—moisture is key.)
Wet Ingredients:
- 3 large eggs, at room temperature
(Tip: Room temp eggs whip up better and help form those iconic brownie tops!) - 1 tsp pure vanilla extract
Chocolate & Cherries:
- 4 oz (115g) dark or semi-sweet chocolate, chopped or chips (~70% cacao for richness)
- 1 cup pitted cherries (fresh, frozen, or tinned—not cherry pie filling)
(If using frozen, thaw and pat dry. Tinned? Drain well.)
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it lightly. This makes removing your cherry chocolate brownies a breeze later on.
2. Melt the Butter and Mix Fats
In a large mixing bowl, melt the butter, then whisk in the oil, granulated sugar, and brown sugar until smooth and glossy.
3. Add Eggs & Vanilla
Crack in the eggs one at a time, whisking well between each. Stir in the vanilla extract. The batter should thicken and turn silky—don’t skip the whisking; it’s what gives you that shiny top!
4. Mix in Cocoa Powder
Pun in the cocoa powder and mix. The batter will get dark and decadent-looking—exactly what you want from a rich chocolate cherry treat.
5. Fold in Chocolate & Cherries
Gently fold in the chopped chocolate (or chips) and cherries. This is where the magic happens—every swirl is filled with fudgy richness and fruity goodness.
6. Pour & Bake
Pour the batter into your prepared pan and spread evenly. Bake for 32 minutes
7. Cool, Slice, and Enjoy
Let the brownies cool in the pan after 15 min slicing. They’ll firm up as they cool, but still stay gooey in the middle. Perfect with a scoop of vanilla ice cream… or straight from the pan (no judgment here).
Expert Tips & Sweet Shortcuts
Here’s how to make your cherry chocolate brownies turn out irresistibly delicious every single time:
- Use room temp eggs.
Cold eggs won’t mix as well and can affect the texture. - Don’t skip the oil.
Butter adds flavor, but oil keeps your brownies soft and moist for days. It’s the dream team of fats. - Avoid cherry pie filling.
It’s tempting, but too wet and sweet. Go for fresh, frozen (thawed), or well-drained tinned cherries for the best texture and flavor. - Want bakery-style brownies?
Give the batter a good mix after adding the eggs—this helps create that iconic crackly top we all love. - Craving extra drama?
Swap in black cocoa powder for a deep, almost Oreo-like richness. It makes your chocolate cherry flavor even more intense. - Short on time?
Use semi-sweet chocolate chips instead of chopping a bar. Still rich, still divine—just less mess.
Storage & Make-Ahead Tips
Yes, these cherry chocolate brownies are totally make-ahead friendly (if you can resist eating them all in one go!).
To Store:
- Room Temp: Keep them in an airtight container for up to 4 days. The texture stays soft and chewy!
- Fridge: For longer freshness, store them in the fridge for up to 1 week—just bring to room temp before serving.
To Freeze:
- Let brownies cool completely.
- Wrap tightly in plastic wrap, then in foil, or place in a zip-top freezer bag.
- Freeze for up to 2 months.
- To serve, thaw overnight in the fridge or for a couple of hours at room temp.
Pro Tip: Slice before freezing so you can sneak out a single square anytime without thawing the whole batch. Midnight snack magic? Absolutely.
Brownie Love: My Family’s Favorite Treat
These cherry chocolate brownies weren’t always in my regular rotation—but let me tell you, that changed fast.
One lazy Saturday, I tossed some frozen cherries into my usual brownie mix on a whim (mostly to use them up). By the time they came out of the oven, the smell alone had my three kids hovering like dessert detectives. My youngest took one bite and said, “Mom, this tastes like a fancy restaurant.” Cue the proud-mom moment and a permanent spot in our family recipe box.
Now it’s the go-to when I want to wow guests or sneak a moment of joy between laundry loads. It’s rich, comforting, a little fancy—but still totally do-able for busy days. And yes, they’ve even made an appearance in a few lunchboxes (don’t tell the teachers ).
Cherry Chocolate Brownies FAQs
Q: Can I use frozen cherries in this recipe?
Absolutely! Just make sure to thaw and pat them dry before folding them into the batter. This keeps your brownies from getting soggy while still giving that juicy cherry pop.
Q: I only have cherry pie filling. Can I use that instead?
I wouldn’t recommend it. Cherry pie filling is too wet and sugary, which can mess with the texture. Stick to fresh, frozen, or tinned cherries for best results in your brownie recipe with cherries.
Q: What’s the best chocolate to use?
A bar of ~70% dark chocolate gives rich flavor and those lovely gooey pockets. But in a pinch, semi-sweet chocolate chips work great too—especially if you’re short on time.
Craving even more sweet-and-savory magic? Don’t miss our mouthwatering Red Velvet Waffles and Chicken — the perfect brunch recipe with a bold twist that’ll wow your taste buds.
