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Rich, fudgy and full of juicy cherries, these double chocolate cherry brownies are everything a brownie lover dreams of. This indulgent treat features a deeply chocolatey base enhanced with fresh cherries and chopped dark chocolate for added richness. Whether you’re baking them for a special event or just to satisfy a craving, these brownies deliver big flavor with a soft, gooey center and shiny, crackly top. A simple recipe with impressive results, this one’s a keeper.
Double chocolate cherry brownies are chewy, rich and studded with juicy cherries. A must-try for chocolate lovers who enjoy a fruity twist.
You might also like to whip up some cream cheese brownies, lemon stuffed cupcakes or how about cupcake-filled ice cream cones?
Why You’ll Love It
Fudgy texture: These brownies are soft, dense and perfectly chewy.
Fresh cherries: Tart, juicy cherries add natural sweetness and moisture.
Bold chocolate flavor: Cocoa powder and dark chocolate provide deep richness.
Simple steps: Easy instructions make this recipe beginner-friendly.
Perfect for sharing: These brownies slice cleanly and travel well.
Cherry Chocolate Brownie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter: Adds richness and helps create a soft, fudgy crumb.
Dark chocolate: Offers intense cocoa flavor and a smooth texture.
Light brown sugar: Provides moisture and a caramel-like depth.
Granulated sugar: Adds structure and classic sweetness.
Eggs: Bind the batter and contribute to the dense, chewy texture.
Vanilla extract: Enhances the flavor and adds warmth.
All-purpose flour: Gives structure while keeping the brownies tender.
Cocoa powder: Dutch processed for a deeper chocolate profile.
Salt: Balances the sweetness and enhances the overall taste.
Cherries: Fresh, pitted and halved for juicy, tart contrast.
How to Make Fresh Cherry Brownies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Melt the chocolate: Combine butter and a portion of the sugar in a saucepan, then pour over chopped chocolate.
Mix the dry ingredients: Stir together the flour, cocoa powder and salt.
Whip the eggs: Beat eggs with the remaining sugar and vanilla until light and foamy.
Combine: Mix in the melted chocolate, then fold in the dry ingredients.
Add extras: Stir in chopped chocolate and cherries.
Bake: Pour into a lined pan and bake until the top is shiny and just set.
Cool and serve: Let the brownies cool fully before slicing and serving.
Substitutions and Variations
Use frozen cherries: Thaw and drain well before folding into the batter.
Try milk chocolate: For a sweeter brownie, substitute half the dark chocolate.
Add nuts: Chopped walnuts or pecans bring extra texture.
Make it gluten free: Use a 1:1 gluten-free flour blend.
A larger batch: For a 9 x 13-inch baking pan, double the ingredients. The baking time will be longer, but start checking for doneness at 35 minutes mark.
Make them more cakey: If you prefer your brownies to have a more cakey texture, rather than a fudgy, bake them for 40 to 45 minutes, or until the toothpick inserted in the middle comes out almost clean.
Serving Suggestions
Appetizers: Start your meal with a peach panzanella salad or perhaps some scallop skewers.
Main dish: Enjoy chicken scarpariello or perhaps some firecracker beef with hibachi noodles for your main course.
Dessert: Serve up delicious double chocolate cherry brownies for dessert, perhaps paired with a chocolate cake martini.
How to Store Homemade Brownies
Store: 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 at room temperature or up to 7 days in the refrigerator.
Freeze: Let the brownies cool completely and then wrap in plastic wrap and then foil. Enjoy them within 2 months.
Thaw: Defrost them in the fridge overnight.
Top Tips
Don’t overmix: Stir the dry ingredients just until combined to avoid toughness.
Check early: Oven temperatures vary, so check doneness a few minutes before the timer.
Cool completely: Brownies slice cleaner once fully cooled.
Line the pan: Use parchment with overhang for easy removal.
Cherry Brownie FAQs
The cooking time affects which you get. Bake them for 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, they’ll be more cake-like.
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.
Chocolate and Cherry Brownies Recipe
Double Chocolate Cherry Brownies
Equipment
- Baking Dish 8-Inch Square
- Saucepan Small
- Spatula Rubber
Ingredients
- ¾ Cup unsalted butter
- 7 Ounces dark chocolate, chopped, minimum 60% cocoa solids
- ¾ Cup light brown sugar, packed
- ½ Cup granulated sugar
- 3 eggs, at room temperature
- 2 Teaspoons vanilla extract
- ¾ Cup all-purpose flour, spoon and sweep method
- ¼ Cup cocoa powder, Dutch processed, for deeper flavor
- ½ Teaspoon salt
- 2 Cups cherries, fresh, washed, pitted, and halved
Instructions
- Preheat oven to 350°F. Grease an 8 x 8-inch baking pan and line with parchment paper with plenty of overhang.
- Add 4 ounces of the 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 to 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 remaining 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, wiping the knife clean between slices to keep the brownies neat.
Notes
Check early: Oven temperatures vary, so check doneness a few minutes before the timer.
Cool completely: Brownies slice cleaner once fully cooled.
Line the pan: Use parchment with overhang for easy removal.
Nutrition
Double chocolate cherry brownies are the kind of treat that tastes like it came straight from a bakery, but you can easily make them at home. With rich chocolate, juicy cherries and a fudgy bite, they check every dessert box. Make a batch of fresh cherry brownies for your next gathering or enjoy them solo with a cup of coffee. However you serve them, these brownies are sure to become a go-to recipe.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These cherry brownies were rich and indulgent! Loved the fruity kick from the fresh cherries.
Oh, my goodness! I’ve never tried cherry brownies, but these look so delish! Can’t wait to try this recipe.
Having a bad day, eat a brownie i say. i love a good dessert. i do not bake myself though my sister is for sure getting this recipe, thank you
I have to try this! Look really yummy!
I like that they have cherries. Chocolate and cherries go together so well.
Umm you had me at double-chocolate mama!!!! Gotta try these!
These look just amazing. YUM!!!!