Cherry Brownies

Cherry brownies combine luscious dark chocolate and vibrant cherries for a truly delightful treat. Simple to make and ready in under an hour, these brownies are perfect for any gathering or a cozy night in, offering a rich taste that's both comforting and irresistible.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Cherry Brownies Recipe

Servings:

Calories: 283kcal

Ingredients

8 ounces bittersweet 60% cocoa chocolate baking bar, broken into smaller pieces (Ghirardelli brand used)
½ cup unsalted butter, softened to room temperature and cut into 5 to 6 large cube
½ cup granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
¾ cup all-purpose flour, to mix into the batter
1 tablespoon all-purpose flour, to coat the cherries and semi-sweet chocolate chips
2 tablespoons dark dutch processed cocoa powder, hershey’s Special Dark brand used
½ teaspoon salt
1 cup fresh cherries, that have been pitted and halved
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350* F. Line a 9x9 metal baking pan with parchment paper. Be sure to allow enough parchment paper to overhang the sides to make it easier to lift the brownies out of the pan to slice and serve once cooled.
To a large, microwave safe, mixing bowl add the bittersweet chocolate pieces and cubed unsalted butter. Microwave on high for 1 minute - 1 minute 30 seconds or until the butter is melted. Remove the bowl from the microwave and allow the melted chocolate to sit for 1 minute before whisking to a smooth consistency.
To the bowl of melted chocolate, add the granulated sugar and light brown sugar. Whisk to fully incorporate all the sugar into the melted chocolate.
Add the lightly beaten eggs and vanilla extract. Whisk again until the brownie batter is smooth.
To the bowl of wet ingredients add ¾ cups all-purpose flour, cocoa powder and salt. Using a rubber spatula, or wooden spoon, stir to fully combine all the ingredients until no white streaks of flour remain. The brownie batter will be thick.
In a small bowl add the fresh cherries, semi-sweet chocolate chips and remaining 1 tablespoon all-purpose flour. Toss to evenly coat all the cherries and chocolate chips in the flour. This helps to keep the cherries and chocolate chips from sinking to the bottom of the batter as the cherry brownies bake.
Fold the cherries and chocolate chips into the batter just until evenly distributed.
Pour the cherry brownie batter into the prepared baking pan and bake for 30-35 minutes or until the center has set and a toothpick inserted into the center comes out clean or with just a minimal amount of moist crumbs.
Allow the cherry brownies to cool completely in the pan before lifting them out, using the parchment paper, and slicing them into individual serving pieces.

Notes

For nice clean slices, use a very sharp knife that is wiped clean between slices. You can also refrigerate the brownies for 30 minutes, to an hour, to chill them just enough to help achieve clean slices.
You can substitute semi-sweet chocolate baking bars for the bittersweet baking bars. Be sure to use a good quality baking chocolate bar and not a candy bar for this recipe.
You can substitute a natural cocoa powder for the dark dutch processed cocoa. You will just need to note that the color of the natural cocoa is quite a bit lighter, and the flavor is a little milder, so it will alter the final look, and flavor, of the cherry brownies.
Do not use hot cocoa powder mix in this recipe as it contains added ingredients, such as sugar and milk fats, and will alter the outcome of these brownies.
Fresh cherries are best for use in this recipe. Be sure to pat dry any excess moisture before adding them to the brownie batter.
A 1000 watt microwave was used in developing this recipe. Your heat times may vary for melting the butter and bittersweet chocolate pieces according to your microwave.

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