These fudgy and chocolaty cocoa cherry brownies with crackly tops are loaded with fresh and juicy cherries and made with few ingredients! The BEST brownie recipe ever; I guarantee all your family will love them!
Cocoa Cherry Brownies
Friends, believe me when I say this recipe for cocoa cherry brownies is a decadent indulgence that ticks all the boxes for a great dessert.
I have made this recipe 4 or 5 times, and each time, it never fails me and turns out beautifully.
I could say this recipe works because, one, it is chocolate and two, it is cherry. This combo is absolutely AMAZING! + It is super simple and easy to make, comes together in 1 bowl and is ready in just 45 minutes! My daughter Love it!
Why We Love This Recipe
- This is a family-friendly recipe, and it has a unique cherry flavor.
- These gooey and fudgy brownies last long if kept and stored properly.
- These easy homemade brownies are perfect for Christmas, Valentine’s Day or special occasions.
- Made with simple ingredients.
What You’ll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Butter: I use unsalted butter; it lends flavor and moisture to the recipe. Make sure to skip the pinch of salt if you use salted butter. You may replace butter with vegetable oil or coconut oil.
Cherries: I use fresh pitted cherries, and I cut them into halves. I never tested this recipe with frozen cherries, so I can't tell if they will be good to use. However, I tasted it with canned cherries, but honestly, I prefer the fresh cherry version in texture and flavour.
Cocoa powder: I recommend using good quality unsweetened cocoa powder because this is the main chocolate flavor for this recipe.
Chocolate Chunks: I use milk chocolates as a topping in this recipe. They give the brownies a bite of crunchy texture. You can use either milk or dark chocolate; it is a personal preference. Personally, I prefer milk chocolate because it is rich and less bitter.
Granulated sugar: White sugar is the main sweetening ingredient for the recipe; however, you can use brown sugar instead.
Eggs: I use 3 large eggs. They help bind your ingredients together and add moisture to your brownies.
Flour: I use all-purpose flour however, you can go gluten-free by swapping all-purpose flour with gluten-free flour
Salt: In my opinion, a pinch of salt helps balance the sweet flavor rendered by the sugar.
Baking powder: It is a leavening agent and is used to help make the brownie rise.
How to Make Cocoa Cherry Brownies?
One: Preheat your oven to 180 C / 350 F and line an 8" square baking tin with parchment paper.
Two: In a large bowl, whisk together eggs and sugar until light and smooth.
Three: Mix in butter until well combined.
Four: Mix in flour, cocoa powder, baking powder, and salt until combined.
Five: Fold in the chopped chocolate and cherries (save some to scatter on top) and transfer the brownie batter into the prepared pan. Scatter the remaining cherries on top.
Six: Bake in the oven for 39- 40 minutes.
Seven: Allow the brownies to cool, cut them into squares, and serve.
Pro Tip: Always allow the brownie to cool before slicing and serving. Before slicing, run your knife through hot water to make clean cuts.
Tips and Variations
- You can opt to use a cherry pitter so you can pit your cherries hassle-free. It makes baking faster and easier.
- The more you wait for the brownie to cool, the more that it will set, and the final product will give you the perfect texture that you’re looking for.
- You can opt to slice it into big chunks or small bit-sized chunks for easy eating
- Drizzle your gooey brownies with melted dark/milk chocolate or even white chocolate.
- You can also top it up with nuts like almonds and walnuts.
Serving suggestions
These cocoa cherry brownies are perfect for desserts but can also be eaten with a cup of Caramel Latte Recipe, Iced White Chocolate Mocha.
I like to top it with a scoop of Black Raspberry Ice Cream, Melon Ice Cream or drizzle with cherry glaze.
Storage instructions
Keep the brownies stored in an airtight container. If stored at room temperature, they will last for 4 days. If stored in the fridge, they will last for a week.
If you prefer to freeze them, don't forget to put a layer of parchment pepper between the slices so they don't stick together. They will last for 3-4 weeks in the freezer.
Recipe FAQ
You probably baked for too long. Baking for 39 to 40 minutes works best for a fudgy brownie.
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Recipe Card
Cocoa Cherry Brownies
Ingredients
- 3 large eggs
- 250 g granulated sugar
- ½ teaspoon salt
- 115 g all-purpose flour
- 70 g cocoa powder
- ½ teaspoon baking powder
- 200 g milk chocolate , chopped
- 200 g fresh cherries , pitted and cut into halves
Instructions
- Preheat your oven to 180 C / 350 F and line an 8" square baking tin with baking paper.
- In a large bowl, whisk together eggs and sugar until light and smooth, and mix in butter until combined.3 large eggs, 250 g granulated sugar
- Mix in flour, cocoa powder, baking powder and salt until combined.½ teaspoon salt, 115 g all-purpose flour, 70 g cocoa powder, ½ teaspoon baking powder
- Fold in the chopped chocolate and cherries (save some to scatter on top), and transfer the batter into the prepared baking pan. Scatter the remaining cherries on top.200 g milk chocolate, 200 g fresh cherries
- Bake in the oven for 39-40 minutes. Allow the brownies to cool, cut them into squares and serve.
Notes
- You can opt to use a cherry pitter so you can pit your cherries hassle-free. It makes baking faster and easier.
- The more you wait for the brownie to cool, the more that it will set, and the final product will give you the perfect texture that you’re looking for.
- You can opt to slice it into big chunks or small bit-sized chunks for easy eating
Beth
Can I use chocolate chips instead of chocolate bars?
Radwa
Yes, you can.
Olivia
So delicious! Thanks for sharing the recipe.