Chocolate Cherry Brownies are incredibly rich and fudgy with pops of fresh, juicy cherries. The brownies are made using real chocolate, along with added chocolate chips, because there is no such thing as too much chocolate.
This post contains affiliate links. See our Disclosure Statement for more information.
Forget the boxed mix; it’s just as easy to make brownies from scratch – and they taste a million times better! These brownies come out perfectly every single time, with a classic, crinkled top and fudgy center.
The cherries are a fun surprise, and they work so well in these brownies.
Cherry season typically runs from May to August, so these are fun desserts to make in the summertime, though frozen cherries can be used year-round.
Just like my Andes Mint Brownies, these are a lovely twist on a classic dessert.
Why This Recipe Works
Even if you’re not a very confident baker, this easy recipe will make you feel like a pastry chef!
Every bite is delicious, especially when you’re able to use fresh cherries.
They are perfect for any occasion. Make a batch for a bake sale, movie night, or to take to a picnic.
Step-By-Step Instructions
Ingredients
- 1/2 cup salted butter (if using unsalted butter, add 1/4 teaspoon of salt)
- 4.5 ounces semi-sweet chocolate: you can use dark chocolate if preferred, however the results may not be quite as sweet
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1/4 cup cocoa powder
- 1 cup semi-sweet chocolate chips: or any flavor chocolate chips you prefer.
- 1 cup fresh cherries (pitted and halved): frozen, thawed cherries can be used if fresh cherries are not available.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 325°F.
Line an 8-inch square baking pan with parchment paper, or spray with non-stick cooking spray. Set aside.
Remove pits from cherries. Cut each cherry in half.
Create!
Roughly chop the butter and add to a large microwave safe mixing bowl along with the chocolate. Microwave in 15 second increments until the butter and chocolate have melted, stirring well after each increment.
Add the sugar, eggs and vanilla extract to the chocolate mixture and whisk until well combined.
Add the flour and cocoa powder and whisk until just combined.
Fold in the chocolate chips and halved cherries.
Pour the batter into the prepared baking pan and smooth the surface.
You can sprinkle extra chocolate chips and cherry halves on top, if preferred.
Bake the brownies for 22 to 25 minutes, or until the edges have set but the middle is still soft. Be careful not to over-bake or the brownies may turn out more dense.
Present!
Allow to cool completely in the pan before slicing and serving.
Tips and Techniques
- Dark chocolate can be used in place of semi-sweet. The brownies will be even richer, but less sweet.
- Frozen, thawed cherries can be used if fresh cherries are unavailable.
- Store leftover brownies in an airtight container at room temperature. Consume within 3 days.
FAQ’s
Can You Freeze Brownies?
These brownies are suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost the brownies at room temperature before enjoying.
More Brownies Recipes
Love this Double Chocolate Cherry Brownies recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Chocolate Cherry Brownies
Ingredients
- 1/2 cup salted butter (if using unsalted butter, add 1/4 teaspoon of salt)
- 4.5 ounces semi sweet chocolate (roughly chopped)
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1 cup semi-sweet chocolate chips (or any flavor preferred)
- 1 cup fresh cherries (pitted and halved)
Instructions
- Preheat oven to 325°F.
- Line an 8-inch square baking pan with parchment paper, or spray with non-stick cooking spray. Set aside.
- Add the butter in pieces to a large microwave-safe mixing bowl along with the chocolate. Microwave in 15 second increments until the butter and chocolate have melted, stirring well after each increment.1/2 cup salted butter, 4.5 ounces semi sweet chocolate
- Add the sugar, eggs and vanilla extract to the chocolate mixture and whisk until well combined.1 cup granulated sugar, 3 eggs, 1 teaspoon vanilla extract
- Add the flour and cocoa powder and whisk until just combined.3/4 cup all purpose flour, 1/4 cup cocoa powder
- Fold in the chocolate chips and halved cherries.1 cup semi-sweet chocolate chips, 1 cup fresh cherries
- Pour the batter into the prepared baking pan and smooth the surface.
- Bake the brownies for 22 to 25 minutes, or until the edges have set but the middle is still soft. Be careful not to over-bake or the brownies may turn out more dense.
Notes
Tips and Techniques
- Dark chocolate can be used in place of semi-sweet. The brownies will be even richer, but less sweet.
- Frozen, thawed cherries can be used if fresh cherries are unavailable.
- Extra chocolate chips and cherry halves can be sprinkled on top of the brownies prior to baking.
- Brownies can also be cut into 12 servings.
- Store leftover brownies in an airtight container at room temperature. Consume within 3 days.
