Easy and Fudgy Cherry Chocolate Brownie Recipe
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.
Servings: brownies
Equipment
- 1 8x8 inch pan
- 1 small sauce pan
- 1 whisk
- 1 large bowl
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup (50 g) 60-70% dark chocolate chopped
- 1/4 cup dutch-processed cocoa powder measured with the spoon-and-level method
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup freshly brewed coffee
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour measured using the spoon-and-level method
- 1/2 cup chocolate chips or chunks
- 1 cup pitted fresh cherries or frozen (do not thaw) plus more for garnish
Instructions
- Preheat your oven to 350°F. Line the bottom and sides of an 8x8 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.1/4 cup (56.75 g) unsalted butter, 1/4 cup (43.75 g) (50 g) 60-70% dark chocolate
- In a large bowl, whisk together the dry ingredients: 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.1/4 cup (21.5 g) dutch-processed cocoa powder, 1/4 teaspoon (0.25 teaspoon) baking powder, 1/2 teaspoon (0.5 teaspoon) salt, 1/4 cup (59.25 g) freshly brewed coffee, 1 cup (200 g) granulated sugar, 1/4 cup (55 g) brown sugar
- Add the eggs, and vanilla extract, stirring until everything is well combined.2 large eggs, 1 teaspoon pure vanilla extract
- Mix in the flour until just incorporated, being careful not to over-mix. Gently fold in the cherries and chocolate chips.3/4 cup (93.75 g) all-purpose flour, 1/2 cup (90 g) chocolate chips or chunks, 1 cup (236.59 g) pitted fresh cherries or frozen (do not thaw)
- Pour batter into the prepared pan, spreading it evenly. Press on top a few extra cherries, if desired.
- 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.
Notes
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
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
