These cocoa cherry brownies are THE BEST chocolate cherry dessert ever! They are super fudgy, rich and delicious!
Cocoa Cherry Brownies
Friends, this black forest brownies recipe is super delicious and perfect for Christmas, Valentine’s Day or special occasions!
I have made this recipe 4 or 5 times, and each time, it never fails me and turns out SO good.
I love this recipe because this combo of chocolate and cherry is absolutely AMAZING!
Also, it is super simple and easy to make, comes together in 1 bowl and is ready in just 45 minutes! My daughter Love it!
I like to top it with a scoop of Black Raspberry Ice Cream, Melon Ice Cream or drizzle with cherry glaze.
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. Make sure to skip the pinch of salt if you use salted butter.
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 use high-quality dutch-processed cocoa for a rich flavor. I also prefer to sift the cocoa powder to avoid clumps in the batter.
Chocolate Chunks: I use milk chocolates as a topping in this recipe.
Granulated sugar
Eggs: I use 3 large eggs.
Flour: I use all-purpose flour.
Baking powder: For a fluffy texture.
How to Make Black Forest 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.
Tip: Avoid overmixing the batter to achieve fudgy brownies.
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.
Tip: Don't overbake. My secret to gooey brownies is to underbake them by 1-2 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.
Storage Tip: Keep the brownies stored in an airtight container. If stored at room temperature, they will last for 2 days. If stored in the fridge, they will last for a week.
More Brownie Recipes
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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.
Beth says
Can I use chocolate chips instead of chocolate bars?
Radwa says
Yes, you can.
Olivia says
So delicious! Thanks for sharing the recipe.