Chocolate Cherry Brownies are rich, fudgy, and perfectly decadent. These homemade brownies are based off of my traditional crinkle top brownie recipe, but these ones have sweet, juicy cherries folded in! They're a perfect dessert for any event, but you may find that they're too good to share!
My oh my, I didn't think anything could beat my favorite fudgy brownies, but these chocolate cherry brownies (also known as black forest brownies) might be a new winner. They're rich, decadent, and oh so gooey, all while having sweet cherries folded right into the batter.
The best part of this entire recipe is that you need minimal dishes, 10 minutes of prep, and less than 35 minutes to bake. That means you can have freshly baked brownies in under 1 hour!!
You might also want to try these raspberry brownies or white chocolate covered strawberries!
Why This Recipe Works
- Chocolate + Cherry: Such a delicious combo- rich dark chocolate and sweet cherries come together to make one epic dessert!
- Minimal dishes: You only need two bowls, a mixer, spatula, and your metal baking pan!
- Made from scratch: No boxed brownie mix here! With just 8 simple ingredients you can make incredible black forest brownies.
- Quick and simple: The batter takes less than 10 minutes to mix and the brownies bake in under 35 minutes, so all in all, you need just 45 minutes!
- Rich, fudgy texture: Nothing beats an ooey gooey brownie, and these ones are just that! Rich and chocolatey, all while showcasing that gorgeous moist, fudgy texture.
- Everyone loves them: Not only are they easy, but since (most) everyone always loves them, these are an ideal recipe to make for any occasion where dessert is needed.
Key Ingredients
*full ingredients list and measurements can be found in the recipe card below*
- Butter: I always use salted butter when I bake because it helps to balance out all the sweetness.
- Chocolate: This recipe works best with dark chocolate chips, but a chopped dark chocolate bar will also work.
- Eggs: Eggs help achieve that moist, rich, fudgy brownie texture, so please don't substitute them!
- Sugar: Regular, granulated sugar is what you want. Don't use brown sugar please because the addition of molasses will mess up the brownie texture.
- Almond extract: Almond, cherry, and chocolate are a delicious combination! If you don't have it, the recipe will still work, but it adds a nice flavor if you do have it.
- Flour: I tested this recipe with regular, all purpose flour. It should work with a 1:1 gluten free flour blend, but I personally haven't tried it.
- Cocoa powder: You can use either regular, unsweetened cocoa powder or Dutch process, both will work.
- Cherries: You will need to pit and halve them before folding into your brownie batter! Or, you can thaw frozen, pitted cherries and just slice them.
How To Make Chocolate Cherry Brownies
STEP ONE: Preheat your oven to 350°F and spray an 8x8 metal baking pan with non-stick cooking spray
STEP TWO: In a microwave safe bowl, melt the butter and chocolate together. Microwave for 30 second intervals, stirring between each interval (no more than 90 seconds) Once melted, set aside to cool slightly for 5 minutes.
STEP THREE: To a large mixing bowl, add the sugar and eggs. Beat on high with a hand mixer for 2-3 minutes, or until light, fluffy, and pale in color.
STEP FOUR: Carefully pour the cooled chocolate/butter mixture into the whipped eggs and sugar and beat on medium for another minute. Pour in the almond extract and mix until just combined.
STEP FIVE: Sift the dry ingredients into the wet and use a rubber spatula to fold them in until there are no traces of flour left.
STEP SIX: Next, fold the quartered cherries and chopped chocolate into the brownie batter. Transfer the batter to your prepared baking pan and spread into an even layer.
STEP SEVEN: Bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Carefully remove from the oven and let cool completely before cutting into squares.
Expert Tips For The Best Brownies
- Use good quality chocolate: With chocolate being such a key ingredient in brownies, it really makes all the difference when you use a good quality! While any *will* work, the best flavor comes from a high quality brand like Ghirardelli or Guittard.
- Let the butter cool: So you don't accidentally scramble the eggs, you need to let the butter/chocolate mixture cool for at least 5 minutes before mixing it into the eggs and sugar.
- Don't overmix: Gluten proteins begin to form once the flour has come into contact with water and the more you mix, the tougher they become. To prevent a tough and dense brownie, only mix JUST until the flour is combined.
- Use a metal pan: Metal conducts heat better than glass or ceramic, so it's ideal for baking.
- Don't over bake: To achieve perfectly gooey brownies, you want to take them out of the oven when a toothpick has a few moist crumbs on it. The residual heat will continue cooking them to perfection
- Cool before cutting: If you want nice, clean cut squares, it's important to let your black forest brownies cool completely before you slice them.
Recipe Variations
Gluten free: Substitute the all purpose flour with a 1:1 gluten free flour blend that contains xanthan gum.
Dairy free: Substitute the butter with vegan butter sticks.
Use a different berry: Don't have cherries? Try substituting with blueberries or make these raspberry brownies instead!
Add frosting: If you want more decadence, try adding a layer of your favorite chocolate frosting on top
Top with ice cream: You could top these brownies with cool vanilla ice cream, or this homemade black forest ice cream for even more chocolate cherry flavor!
Storing and Freezing Instructions
STORING: Store any leftovers in an airtight container at room temperature for up to 4 days.
FREEZING: You can freeze brownies for up to three months. Once cooled and cut, wrap each individual brownie tightly in plastic wrap then place them into a freezer safe bag in the freezer where they will be good for up to three months.
To thaw, let the brownies come to room temperature, and you can even microwave it in a damp paper towel for 15 seconds to warm it up!
Frequently Asked Questions
DO NOT OVER BAKE!!! Over baking is the #1 cause of dry, bland brownies.
You want to take the pan out of the oven when a toothpick inserted into the center comes out with moist crumbs on it, not raw batter, but you do not want it completely clean either.
Yes, you can use either fresh or frozen. If using frozen, thaw completely them first and blot them with a paper towel to remove excess water.
The secret to getting a perfectly clean cut is actually to use a disposable plastic knife. I use one every time I make brownies and the cuts are perfect!
You could use a 9x9 metal baking pan, but the brownies will be thinner and bake faster.
I prefer to use a good quality dark chocolate chip, but you could also use your favorite dark chocolate bar and chop it up!
As far as brands, Ghirardelli is a favorite, but most times I use the store brand and they work just as well.
Quick Note About Baking In Grams
You'll notice that most of my new recipes have the ingredients listed in grams and that's because, after much testing, I've come to the conclusion that it's the most accurate way to bake.
Giving measurements in cups leaves a lot more room for error, so while I do try to include those measurements as much as possible, I highly suggest investing in a $10 kitchen scale.
More Brownie Recipes You'll Love!
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PrintFudgy Chocolate Cherry Brownies
Chocolate Cherry Brownies are rich, fudgy, and perfectly decadent. These homemade brownies are based off of my traditional crinkle top brownie recipe, but these ones have sweet, juicy cherries folded in! They're a perfect dessert for any event, but you may find that they're too good to share!
- Prep Time: 10 Minutes
- Cook Time: 28 Minutes
- Total Time: 38 minutes
- Yield: 16 Brownies 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 113 grams of butter
- 142g dark chocolate chips (¾ cup)
- 221g sugar (1 cup)
- 3 large eggs
- ¼ teaspoon almond extract
- 84g all-purpose flour (⅔ cup)
- 30g cocoa powder (⅓ cup)
- ¼ teaspoon salt
- 117g quartered, pitted cherries (¾ cup) *see note*
- 88g semi-sweet chocolate chips (½ cup OPTIONAL)
Instructions
- Preheat the oven to 350°F and spray an 8x8 metal baking pan with non-stick cooking spray
- In a microwave safe bowl, melt the butter and dark chocolate chips together for 30 second intervals, stirring well between each interval. Once fully melted (no more than 90 seconds) set the mixture aside to cool down for at least 5 minutes.
- Next, in a large mixing bowl, add the sugar and the eggs and beat on high speed with a hand mixer for 3 minutes. It should look light, fluffy, and about doubled in volume.
- Pour the slightly cooled chocolate/butter mixture into the sugar and eggs and mix on medium speed for about 1 minute. Add in the almond extract and mix until just combined.
- Now, add the flour, cocoa powder, and salt to the wet ingredients and use a rubber spatula to gently fold everything together until there are no traces of flour left.
- Add the quartered cherries and semi-sweet chocolate chips (if using) to the brownie batter and gently fold until evenly distributed.
- Pour the brownie batter into your prepared pan, spread into an even layer, and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Carefully remove the chocolate cherry brownies from the oven and let cool completely before cutting them into squares.
Notes
*fresh or frozen cherries will work. If using frozen, let them thaw completely and pat dry with a paper towel before adding them to the batter*
- Use good quality chocolate: With chocolate being such a key ingredient in brownies, it really makes all the difference when you use a good quality! While any *will* work, the best flavor comes from a high quality brand like Ghirardelli or Guittard.
- Let the butter cool: So you don't accidentally scramble the eggs, you need to let the butter/chocolate mixture cool for at least 5 minutes before mixing it into the eggs and sugar.
- Don't overmix: Gluten proteins begin to form once the flour has come into contact with water and the more you mix, the tougher they become. To prevent a tough and dense brownie, only mix JUST until the flour is combined.
- Use a metal pan: Metal conducts heat better than glass or ceramic, so it's ideal for baking.
- Don't over bake: To achieve perfectly gooey brownies, you want to take them out of the oven when a toothpick has a few moist crumbs on it. The residual heat will continue cooking them to perfection
- Cool before cutting: If you want nice, clean cut squares, it's important to let your black forest brownies cool completely before you slice them.
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days.
*calories calculated do not include optional semi-sweet chocolate chips*
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