Chocolate Cherry Brownies
Deliciously fudgy brownies packed with dark chocolate and bright roasted cherries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup butter, melted (about 1 stick) Can substitute with 1/3 cup neutral oil for a softer crumb.
- 1 cup sugar
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free blend.
- 1/2 cup unsweetened cocoa powder Natural or Dutch-processed works.
- 1/2 teaspoon salt
Add-Ins
- 1 cup chocolate chips (semisweet or dark) Chopped chocolate can be used for a gourmet texture.
- 1 cup roasted cherries, pitted and chopped Thawed frozen cherries can be used if well-drained.
- extra cherries for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment.
- In a large bowl, whisk the melted butter and sugar until combined and glossy.
- Add the eggs one at a time, stirring in the vanilla until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mix, stirring until just combined. Do not overmix.
- Fold in the chocolate chips and the chopped roasted cherries.
- Pour the batter into the prepared pan and smooth the top. Scatter extra cherries over it.
Baking
- Bake for 25–30 minutes, rotating the pan halfway through. A toothpick inserted should come out with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before cutting into squares.
Notes
These brownies can be enjoyed warm with vanilla ice cream or a dollop of whipped cream. They can be frozen for up to 3 months by wrapping individual squares in plastic wrap.