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Fudgy Chocolate Cherry Brownies

chocolate cherry brownies cut into squares on parchment paper.
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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!

Ingredients

Units Scale
  • 113 grams of butter
  • 142g dark chocolate chips (3/4 cup)
  • 221g sugar (1 cup)
  • 3 large eggs
  • 1/4 teaspoon almond extract
  • 84g all-purpose flour (2/3 cup)
  • 30g cocoa powder (1/3 cup)
  • 1/4 teaspoon salt
  • 117g quartered, pitted cherries (3/4 cup) *see note*
  • 88g semi-sweet chocolate chips (1/2 cup OPTIONAL)

Instructions

  1. Preheat the oven to 350°F and spray an 8x8 metal baking pan with non-stick cooking spray
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the quartered cherries and semi-sweet chocolate chips (if using) to the brownie batter and gently fold until evenly distributed.
  7. 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. 
  8. 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*

Find it online: https://www.coleinthekitchen.com/chocolate-cherry-brownies/