This double chocolate cherry brownies recipe using fresh cherries is rich, indulgent and totally yummy! With these fresh cherry brownies, you can expect soft, chewy brownies with a crisp top and edges. The cherries add a delicious fruity flavour to the brownies. This chocolate and cherry dessert is definitely going to be one of your favourite easy cherry dessert recipes!
These fresh cherry brownies include cocoa powder, fresh cherries and chocolate for the main flavours. For the best results make sure you choose high quality ingredients for this easy cherry dessert. Typical brownie ingredients in the recipe include eggs, sugar, flour, and butter. A few drops of vanilla add a contrasting flavour to the double chocolate cherry brownies.
How to Make these Fresh Cherry Brownies
Brownies are a great recipe for beginner home cooks because they’re simple to make. After combining butter and sugar you can mix in the chocolate. The flour, salt and cocoa powder are combined in another bowl. Then sugar, eggs and vanilla combine in another bowl.
Finally you can mix everything together for the brownie batter and then bake them. Very soon the kitchen is going to be smelling incredible as this chocolate and cherry dessert bakes. Be patient though – it’s best to let the brownies completely cool before cutting them into servings.
Tips for Perfect Brownies
This recipe using fresh cherries is so easy to make. Knowing a few handy tips makes it even easier. First of all, bring the eggs to room temperature. That way they are easier to mix into the batter.
Do you prefer fudgy brownies or more cake-like ones? The cooking time affects which you get. The double chocolate cherry brownies will take about 35 or 40 minutes for a fudgy result. Give them a further 5 minutes or so if you want them less moist and more cake-like inside.
The best way to check they’re done is to use a toothpick. Insert it into the brownies when you think they’re cooked. If it comes out with some of the batter stuck to it, they’re at the fudgy stage. If it comes out nearly clean, this easy cherry dessert is more cake-like.
You might want to double the fresh cherry brownies since they keep fresh for a week. If so and you’re using a larger baking pan, they will likely take longer to cook. A lot depends on your oven though, so check them after 35 minutes in case they are done quicker than expected.
Use a big, sharp knife to cut them into clean squares, wiping it clean after every cut. If you do get cracks on the tops, you can hide this with a sprinkling of powdered sugar.
How to Store Homemade Brownies
A lot of desserts only stay good for a day or two before drying out or becoming soggy, depending on ingredients. This brownie recipe using fresh cherries lasts longer though.
You can either keep the double chocolate cherry brownies at room temperature or refrigerated. Either way, keep them in an airtight container. They will last up to 3 days in the refrigerator or up to 7 days in the refrigerator.
Even if they do end up drying out a bit, you can still serve them with vanilla ice cream, whipped cream or even a sauce. The sauce could be something complementary such as cherry sauce or something contrasting, as you prefer.
The Yummy History of Brownies
As you enjoy these double chocolate cherry brownies, you might be wondering about their history.
There are various stories about their origin. One is that Bertha Palmer, who was a socialite in Chicago, asked the pastry chef in her husband’s hotel for a new dessert. She specified something like cake but which could be added to box lunches. The Palmer House Brownie was the result. It had an apricot glaze and walnuts. This was way back in 1893.
The first printed brownie recipe was in the cake chapter of an 1896 cookbook. This dessert was well-known by 1907, appearing in more cookbooks. The basic recipe changed over time from something cake-like to a more fudgy dessert. An extra egg and extra chocolate went into these newer recipes, making them like the brownies we know and love today.
If you are a fan of these double chocolate cherry brownies, you might also like Cherry Season in BC & WA- A Guide to Cherries, Fresh Cherry Cheesecake Popsicles with Cookie Crumble or Very Berry Cherry Layered Creamy Vegan Bars – No Bake.
Double Chocolate Cherry Brownies Recipe
The BEST Double Chocolate Cherry Brownies
- 3/4 Cup unsalted butter
- 4 Oz. dark chocolate or dark chocolate disks, chopped, minimum 60% cocoa solids
- 3/4 Cup light brown sugar packed
- 1/2 Cup granulated sugar
- 3 eggs
- 2 Tsp. vanilla extract
- 3/4 Cup all-purpose flour spoon and sweep method
- 1/4 Cup cocoa powder dutch processed for deeper flavor
- 1/2 Tsp. salt
- 3 Oz. dark chocolate chopped
- 2 Cup cherries fresh, washed, pitted, and halved
- Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan and line with parchment paper with plenty of overhang.
- Add chopped chocolate to a medium bowl and set aside.
- In a small saucepan over medium-high heat, add butter and ¼ cup granulated sugar, cook until butter is melted and sugar has mostly dissolved around 2 minutes.
- Remove from heat and immediately pour over chopped chocolate. Leave to rest for few minutes then whisk vigorously until smooth. Set aside and allow to cool slightly.
- In a small bowl mix all-purpose flour, cocoa powder, and salt.
- Add the eggs, brown sugar, remaining granulated sugar, and vanilla in a large mixing bowl. Using electric mixer mix until foamy and pale in color, 5 to 7 minutes. It should almost double its volume and sugar has to be dissolved (rub mixture between your fingers to see if sugar is dissolved).
- Pour in the slightly cooled chocolate mixture and mix until smooth.
- Using a rubber spatula, gradually stir dry ingredients into wet until just combined.
- Fold in cherries and chopped chocolate.
- Transfer the batter to the prepared pan, and smooth the top with a spatula.
- Bake for 35 to 40 minutes or until the top of the brownies is set and shiny, with few cracks in the surface. The center of the brownies will seem under baked and the toothpick inserted in the middle will not be clean.
- Allow brownies to cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 9 to 16 bars and serve.
- Be sure the eggs are at room temperature. Room temperature eggs mix in much better than the cold ones.
- For a 9×13 inch (23×33 cm) baking pan double the ingredients. The baking time will be longer, but start checking for doneness at 35 minutes mark.
- If you prefer your brownies to have a more cakey texture, rather than a fudgy, bake them for 40- 45 minutes, or until the toothpick inserted in the middle comes out almost clean.
- To achieve the clean-cut, use a large, sharp knife and wipe it clean between each cut.
- Store the brownie in the airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This chocolate and cherry dessert is well worth making. It’s an easy cherry dessert where the fresh cherries really shine. So if you find yourself with a lot of cherries and no idea what to do with them apart from making jam, try this double chocolate cherry brownies recipe!