These cherry brownies are fudgy, soft, moist, and packed with juicy cherries. They’re easy to make and have perfect crackly tops (no electric mixer needed). They use both melted chocolate and cocoa powder in the brownie batter for the best flavour and texture. There’s a reason why chocolate & cherry are such a popular combination.
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Why you will LOVE this recipe:
- Easy & no mixer: All you need is a wire whisk and not a lot of elbow grease.
- Cherries: They're packed with juicy cherries that keep the brownies soft and moist.
- Crackly tops: They have those gorgeous crackly tops that you want on your brownies.
- Fudgy: These cherry brownies are ultra fudgy and soft.
Jump to:
How to pit cherries without equipment
I pitted the cherries with just a small knife:
- Take the stem off the cherry.
- Carefully cut in half around the pit (like an avocado).
- Twist both halves to break apart into two halves.
- Take the pit out.
You don't need a lot of cherries for this recipe so it doesn't take that much time.
Of course, you can always get a dedicated cherry pitter.
How to get fudgy brownies every time
Whip eggs and sugar until light in colour, thick, and creamy. You can do this by hand with a wire whisk. This will take about 30-60 seconds, and will make the brownies have beautiful crinkly crackly tops.
Gently fold the melted butter into the eggs so they don't deflate.
Don't overmix the batter - stop mixing as soon as you stop seeing dry streaks of flour.
Don't overbake the cherry brownies. They're ready when the edges are set and the middle is puffed up but still underbaked. They'll continue to bake as they cool.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Cherries: Fresh cherries will give you the best results. If you want to use frozen cherries, don't defrost, coat them in a tablespoon of flour, and add 3-5 extra minutes of baking time.
Semi-sweet chocolate chips: You can also use your favourite bar of good quality chocolate - you'll need 7 oz. Dark or milk will work.
Almond extract: This helps enhance the cherry flavour - optional.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Step by step
Step 1 - Preheat oven to 350°F (180°C). Line the bottom and sides of an 8” or 9” square pan, leaving handles on the sides to be able to lift out.
Step 2 - Wash the cherries, take the stems off, and carefully cut in half around the pit. Twist both halves to split in half and take out the seed. Measure out 1 ¼ cups.
Step 3 - In a heat safe bowl, combine butter and chocolate chips. Melt in 10 second increments in the microwave or over top a simmering pan of water (don’t let the bowl touch the water). Let cool to room temperature once melted.
Step 4 - In a large bowl, combine eggs and sugar. Whisk vigorously by hand for about 1 minute until thickened and lightened in colour.
Step 5 - Add salt, vanilla, and almond extract to the egg mixture. Add the melted chocolate mixture and mix very gently until combined.
Step 6 - Sift flour and cocoa powder into the same bowl. Fold until almost no dry streaks remain. Add cherries and chocolate chips. Fold until combined and no more dry streaks remain.
Step 7 - Transfer into the baking pan. Spread the brownie batter into an even layer. Top with extra chocolate chips and cherry halves.
Step 8 - Bake for 32-37 minutes or until the middle is puffed (still underdone) and the edges are set. Remove from oven and let cherry brownies cool inside the pan completely. Top with flaky salt (optional), slice, and serve.
FAQ
Yes you can. Make sure they're pitted. Use them frozen (don't defrost) and coat in a tablespoon of flour. Add to the batter and use as per usual. Add a few more minutes to the bake time to account for the frozen berries.
I don't recommend it because they will make them too sweet and the brownie texture will be off. A good quality milk chocolate bar will be a much better alternative (you will need 7oz).
Check out these other recipes:
Happy baking!
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📖 Recipe
Cherry Brownies
Equipment
Ingredients
- 1 ¼ cup cherries halved and pitted
- ¾ cup butter cut into small pieces
- 1 cup semisweet chocolate chips or 7oz of your favourite good quality chocolate
- 3 large eggs room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cup all purpose flour (150g)
- ¼ cup cocoa powder
- ½ cup chocolate chips or chopped chocolate
- ¼ teaspoon flaky salt optional
Instructions
- Preheat oven to 350°F (180°C). Line the bottom and sides of an 8” or 9” square pan, leaving handles on the sides to be able to lift the brownie out after baking.
- Wash the cherries, take the stems off, and carefully cut in half around the pit. Twist both halves to split in half and take out the pit. Measure out 1 ¼ cups.1 ¼ cup cherries
- In a heat safe bowl, combine butter and chocolate chips. Melt in 10 second increments in the microwave or over top a simmering pan of water (don’t let the bowl touch the water). Let cool to room temperature once melted.¾ cup butter, 1 cup semisweet chocolate chips
- In a large bowl, combine eggs and sugars. Whisk vigorously by hand for about 1 minute until thickened and lightened in colour.3 large eggs, ½ cup granulated sugar, ½ cup brown sugar
- Add salt, vanilla, and almond extract to the egg mixture. Add the melted chocolate mixture and mix very gently until combined.¼ teaspoon sea salt, 1 tablespoon pure vanilla extract, ½ teaspoon almond extract
- Sift flour and cocoa powder into the same bowl. Fold until almost no dry streaks remain. Add cherries and chocolate chips. Fold until combined and no more dry streaks remain.1 ¼ cup all purpose flour, ¼ cup cocoa powder, ½ cup chocolate chips
- Transfer into the baking pan. Spread the brownie batter into an even layer. Top with extra chocolate chips and cherry halves.
- Bake for 32-37 minutes or until the middle is puffed (still underdone) and the edges are set. Remove from oven and let cool inside the pan completely. Top with flaky salt (optional), slice, and serve.¼ teaspoon flaky salt
Greegrii
They are amazing! Made them twice in two day and everyone loved them 😍
Mary
So happy you loved them! Thank you so much 😀