Cherry Chocolate Brownies

Why You’ll Love This Recipe

I have to confess, I used to always use boxed brownie mix. I thought it was better than any brownie recipe I tried, until I made these.

They’re the most perfect homemade chocolate brownies. Once you make them, you won’t want to use boxed brownie mix again. They have a shiny, crinkly top, chewy texture, and fresh cherries.

This recipe is so easy to make. It uses simple ingredients in just one bowl, and you don’t even need a mixer.

Fresh cherries and chocolate are the perfect pairing, though I’m partial to anything with chocolate. Whether you’re making them in the late spring and summer with fresh cherries or using frozen cherries, you’re going to love them!

Love the combination of cherries and chocolate? Try these Cherry Chocolate Chip Muffins.

Ingredients

• Sugar: Granulated sugar is a must for homemade brownies.
• Eggs: Whisked eggs to give them a slight rise.
• Oil: Use a neutral flavored oil like canola or vegetable oil.
• Water: A few splashes of water for added moisture.
• Vanilla Extract: Pure vanilla extract to balance the chocolate flavor.
• Flour: All-purpose flour adds structure to these brownies.
• Cocoa Powder: Unsweetened cocoa powder is the chocolate base in this recipe.
• Salt: Add some fine sea salt to round out the flavors. If desired, sprinkle on flaky sea salt after baking.
• Cherries: Fresh, sweet cherries, pitted and quartered. Though you could half them, I love cutting them a little smaller into quarters so you get bursts of cherry in every bite. You can substitute with frozen cherries. If using frozen, you will need to bake them a little longer.
• Chocolate Chunks: Dark chocolate chunks or chocolate chips for even more chocolatey flavor. These also help the top become perfectly shiny. You can substitute for semi-sweet chocolate chips.

*The full ingredient list with amounts is in the recipe card below.

You don’t need fancy equipment for this recipe, just a whisk and one bowl. Baking brownies doesn’t need to be complicated!

1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the sugar, eggs, oil, water, and vanilla extract until combined and smooth. Add the flour, cocoa powder, and sea salt. Whisk until combined.

3. Fold in the quartered cherries and chocolate chunks. Pour the brownie batter into the prepared baking pan.
4. Bake for 38-45 minutes, or until set and only a few crumbs come out on an inserted toothpick. Cool in the pan for 10-15 minutes before gently pulling up on the parchment paper to move them to a wire rack. Cool completely before slicing.

Variations

• Leave out the cherries. Not a fan of cherries? This brownie recipe is also incredible without them. They will need about 5 minutes less baking time.
• Add some chopped nuts. Great options are walnuts, pecans, or almonds.
• Swap out the cherries. Blueberries or raspberries are also great in these brownies.
• Use frozen cherries. If fresh are not in season, use frozen! There’s no need to defrost them. Add a few extra minutes in the oven.

Serving Suggestions

Chocolate Brownies with Cherries are the perfect dessert to enjoy anytime! I love to make and freeze them to pull them out whenever I feel like a decadent and delicious dessert.

Make them as a special treat for Valentine’s Day, Mother’s Day, or any other holiday. They’re especially great to make in the late spring and early summer when fresh cherries are in season.

Top them with a dollop of whipped cream for some serious black forest cake vibes. Or heat them up to serve warm with a scoop of vanilla ice cream.

Make Ahead and Storage

To Store: Refrigerate chocolate cherry brownies in an airtight container for up to 5 days. They don’t hold up well at room temperature since the cherries could cause them to become wet.

To Freeze: Freezing brownies is my favorite way to store them. This way, I can eat one whenever I want. Place them in a freezer bag or airtight container, separated by pieces of parchment paper, for up to 2 months. Thaw at room temperature for an hour before enjoying.

These are some helpful tips for making brownies from scratch.

• Don’t overbake them. Baking them for too long will cause them to become dry and crumbly. For the most moist and chewy brownies, pull them out once they are set on top, and an inserted toothpick comes out with a few crumbs. They will firm up more as they cool. If the toothpick comes out with wet batter, they will need more time in the oven. 
• Cool completely before slicing. To get the best brownie slices that don’t crumble apart, wait for them to cool completely. Use a sharp knife, and rinse and wipe the knife clean as needed.
• Remove the brownies from the pan to cool on a cooling rack. Let them cool in the pan for 10-15 minutes before gently pulling up the parchment paper to put them on a cooling rack.

More Fruity Dessert Recipes

• Easy Strawberry Shortcake
• Chocolate Covered Oranges
• Strawberry Apple Crisp
• Oat Milk Hot Chocolate

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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.