If you love brownies, you’re in for a treat with this easy and fudgy cherry chocolate brownie recipe. Combining rich dark chocolate with juicy cherries, these brownies have a moist, chewy texture that will have you reaching for more.

These are perfect whenever you want a simple dessert that tastes amazing. Whether you’re baking for yourself or sharing with friends, these cherry chocolate brownies are sure to be a hit.

The combination of fudgy brownie batter and fresh cherries creates an irresistible flavor that’s hard to beat. Keep reading for step-by-step instructions and tips to make the best cherry brownies you’ve ever had!

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Here’s how each one works:

Unsalted butter: Adds richness and helps create that fudgy texture.
Dark chocolate: Provides deep, intense chocolate flavor to balance the sweetness of the other ingredients.
Dutch-processed cocoa powder: Gives the brownies an extra layer of chocolate flavor and a fudgy texture.
Salt: Enhances the flavors and balances out the sweetness.
Freshly brewed coffee: Boosts the chocolate flavor, making it more robust. You won’t taste the coffee, but it adds depth.
White sugar: Sweetens the brownies and helps them develop a chewy texture.
Brown sugar: Contributes moisture and adds a touch of caramel flavor.
Eggs: Bind the ingredients together to help create a moist, chewy texture.
Vanilla extract: Adds a warm, aromatic flavor that complements the chocolate.
All-purpose flour: Provides structure and helps hold the brownies together.
Chocolate chips or chocolate chunks: Add pockets of gooey melted chocolate throughout the brownies.
Fresh or frozen cherries: Provide bursts of fruity, juicy flavor that pairs perfectly with the chocolate. If using fresh cherries, opt for ripe, sweet cherries.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

For a touch of indulgence, serve your brownies with a scoop of vanilla ice cream on top
Add nuts like walnuts or pecans for a crunchy texture alongside the chewy brownies
If you’re out of coffee, substitute with a little bit of water or even cherry juice for an extra cherry flavor boost
For a richer flavor, try using a mix of semi-sweet chocolate chips and milk chocolate chips
For a slightly cakier texture, you can use cake flour instead of all-purpose flour
You can substitute the fresh cherries with maraschino cherries for a sweeter, tangy taste

How to Make These Cherry Chocolate Decadent Brownies:

Preheat your oven to 350°F. Line the bottom and sides of an 8×8 inch baking pan with parchment paper, then set it aside.

In a small saucepan, melt the butter and dark chocolate over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together the dry ingredients of cocoa powder, salt, and baking powder. Add the cooled chocolate mixture, coffee, and sugars, mixing until the mixture starts to thicken and the sugar is partially dissolved.

Sugars, cacao, and baking powder added to chocolate mixture

Add the eggs, and vanilla extract, stirring until everything is well combined.

Mix in the flour until just incorporated, being careful not to over-mix. Gently fold in the cherries and chocolate chips.

Pour batter into the prepared pan, spreading it evenly. Press on top a few extra cherries, if desired.

Eggs and vanilla added to wet ingredients

Bake for 37-42 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs, but not wet batter. Avoid a clean toothpick, as that means the brownies are over-baked.

Let the brownies cool completely before cutting. Use a sharp knife (a serrated or plastic knife works great!) and wipe it clean between each cut for perfect slices.

Expert Tips

Make sure your ingredients are at room temperature before mixing, especially the eggs and butter. This helps everything combine smoothly for a fudgy texture.
For the best results, don’t overmix the batter once you add the flour. Mixing just until combined helps create that chewy texture.
If you prefer a gooey texture, bake for less time and check with a toothpick for a few moist crumbs.
To get a crackly top on your brownies, be sure to dissolve the sugar as much as possible, before adding the rest of the ingredients.
If you’re using fresh cherries, make sure they are pitted, washed, and dried completely.
For clean slices, let brownies cool completely, use a sharp knife (preferably serrated or plastic), and wipe the blade clean between cuts

Frequently Asked Questions

Can I store any leftover brownies?

Yes! Store your cherry chocolate brownies in an airtight container at room temperature and away from any heat sources for up to 3 days. They’ll stay fresh and chewy.

Can I make these brownies ahead of time?

Absolutely. You can prepare the brownies a day ahead and store them in an airtight container. Just let them cool completely before sealing them up.

Can I freeze the brownies?

Yes! After they’ve cooled, wrap the brownies in plastic wrap and store them in an airtight container or wrap them in aluminum foil. They’ll stay good in the freezer for up to 3 months. Thaw them at room temperature before serving.

How can I make these fudgy brownies extra fudgy?

To make them fudgier, reduce the baking time slightly and swap the granulated sugar for brown sugar. Also, make sure not to overbake them!

What’s the difference between a maraschino cherry and a fresh cherry?

Maraschino cherries are cherries that have been preserved in a sweet syrup and are usually dyed bright red. They taste much sweeter and have a candy-like flavor. Fresh cherries are picked directly from the tree and eaten as is. They can be sweet or tart, depending on the variety, and taste more natural.

In terms of texture, maraschino cherries are firmer and not as juicy, while fresh cherries are juicy and have a more tender bite.

What kind of cocoa powder should I use?

Dutch-processed cocoa powder is recommended. It is treated with an alkalizing process to neutralize its natural acidity which results in a smoother, milder flavor and a darker color compared to regular cocoa powder. Dutch-processed cocoa also dissolves better in liquids and tends to be less acidic than regular cocoa powder, which can make it ideal for recipes like cakes, brownies, or cookies.

Want to expand your palate with more amazing brownie recipes? Check out these amazing, tasty options below, or check this link for more dessert bar recipes.