Go Back
+ servings
Fudge brownies with cherries on top
Print Recipe
5 from 1 vote

Cherry Brownies

These chocolate 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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Baking
Cuisine: American
Keyword: black forest brownies, cherry brownies, mini egg fudge brownies, no mixer brownies
Servings: 16 squares
Author: Mary


  • 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
Makes: 8 x 8inch rectangle


  • 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



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.