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.
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