Description
These Chocolate Cherry Brownies are the ultimate indulgence—fudgy, rich, and loaded with juicy cherries and pockets of melted chocolate. Topped with a classic shiny, crackly crust, every bite delivers a decadent blend of deep cocoa and bursts of fruity sweetness. Perfect for dessert, potlucks, or whenever you crave a treat!
Ingredients
Scale
Wet Ingredients
- 150 g unsalted butter, room temperature
- 300 g granulated or caster sugar (divided as per directions)
- 3 large eggs
Dry Ingredients
- 115 g all-purpose flour
- 70 g cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Add-ins
- 200 g chopped chocolate (dark or milk)
- 250 g cherries, pitted and halved or quartered (fresh, frozen, or tinned)
Instructions
- Prepare the Baking Tin – Preheat your oven to 175°C (350°F) and line an 8-inch square baking tin with parchment paper, leaving an overhang for easy lifting.
- Melt the Butter and Sugar – In a saucepan, gently melt the butter with 100 g of the sugar over low heat, stirring until smooth and combined. Set aside to cool slightly.
- Whisk Eggs and Sugar – In a large bowl, whisk the eggs with the remaining 200 g of sugar for about 5 minutes until the mixture is pale, thick, and fluffy. This ensures a glossy, crackly top.
- Combine Wet Ingredients – Pour the cooled butter-sugar mixture into the egg mixture and whisk until fully incorporated.
- Mix Dry Ingredients – In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Bring Batter Together – Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no streaks of flour remain; avoid overmixing for fudgy brownies.
- Add Chocolate and Cherries – Fold in the chopped chocolate and halved cherries, distributing them evenly throughout the batter.
- Transfer to Tin – Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake – Place in the oven and bake for 38–40 minutes. The brownies are ready when the surface is shiny and cracked, and a toothpick inserted comes out with moist crumbs attached.
- Cool and Serve – Let the brownies cool in the tin for at least 1 hour. Lift out using the parchment paper, then slice into 16 squares and enjoy!
Notes
- Use fresh, frozen, or well-drained tinned cherries. If using frozen cherries, do not thaw before adding to avoid excess moisture.
- For extra fudgy brownies, avoid overbaking and ensure the toothpick comes out with moist crumbs.
- You can swap dark chocolate for milk chocolate or a mix, depending on your taste preference.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Letting the brownies cool completely helps set their texture and makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250 kcal
- Sugar: 19 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg