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Chocolate Cherry Brownies Recipe

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4.3 from 84 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 16 servings

Description

These decadent Chocolate Cherry Brownies combine rich cocoa and chopped chocolate with juicy cherries to create a moist, fudgy treat. Baked to perfection with a shiny, crackled top, they are perfect for dessert or a special snack. The cherries add a delightful tartness that balances the intense chocolate flavor, making these brownies a crowd-pleaser.

Ingredients

Wet Ingredients

  • 150 g unsalted butter (room temperature)
  • 3 large eggs

Dry Ingredients

  • 300 g sugar (caster or granulated), divided
  • 115 g plain flour
  • 70 g cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Add-ins

  • 200 g chopped chocolate (dark or milk or both)
  • 250 g cherries (pitted, cut into halves and quarters)

Instructions

  1. Prepare the Baking Tin: Preheat your oven to 175°C (160°C fan). Butter an 8-inch square baking tin generously on the bottom and sides, then line it with baking paper, ensuring plenty of overhang for easy removal later.
  2. Melt Butter and Sugar: In a medium saucepan over medium heat, combine the butter and 100g of the sugar. Stir slowly until the sugar has fully dissolved and the butter is completely melted, about 1-2 minutes. Remove from heat and allow to cool slightly.
  3. Whisk Eggs and Sugar: In a large bowl, whisk the eggs with the remaining 200g of sugar until the mixture is light, smooth, and fluffy, approximately 5 minutes. This aeration helps create a tender texture.
  4. Combine Mixtures: Pour the melted butter and sugar mixture into the eggs and sugar, whisking to combine thoroughly.
  5. Mix Dry Ingredients: In a separate medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Add these dry ingredients to the wet mixture and whisk gently. Do not overmix; it’s fine if a few streaks of flour remain.
  6. Add Chocolate and Cherries: Fold in the chopped chocolate and cherries carefully with a spatula to evenly incorporate them without deflating the batter.
  7. Pour and Smooth Batter: Transfer the batter to the prepared baking tin, smoothing the top with a spatula. Optionally, scatter a small handful of reserved chopped chocolate over the surface for extra texture and chocolate burst.
  8. Bake: Bake the brownies in the preheated oven for 38 to 40 minutes. The top should be set, shiny, and have a few cracks. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
  9. Cool and Set: Let the brownies cool in the tin for at least 1 hour or until completely cool, preferably setting them overnight in the fridge for the best texture.
  10. Slice and Serve: Use the parchment paper overhang to lift the brownies from the tin. Cut into 16 equal squares and enjoy the rich, chocolaty goodness with bursts of cherry.

Notes

  • Using room temperature butter ensures smooth melting and integration.
  • The cherries can be fresh or frozen; if frozen, thaw and drain excess juice before adding.
  • Do not overmix the batter to maintain fudgy texture.
  • Chilling overnight enhances the brownie’s texture and flavor.
  • You can swap plain flour for gluten-free flour to make it gluten free.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-cherry-brownies-recipe/