The BEST Double Chocolate Cherry Brownies
This double chocolate cherry brownies recipe using fresh cherries is yummy! With these fresh cherry brownies, you will want to make plenty. This chocolate and cherry dessert is definitely going to be one of your favourite easy cherry dessert recipes!
Servings: 16
Ingredients
- 3/4 Cup unsalted butter
- 4 Ounces 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 Teaspoons vanilla extract
- 3/4 Cup all-purpose flour spoon and sweep method
- 1/4 Cup cocoa powder dutch processed for deeper flavor
- 1/2 Teaspoon salt
- 3 Ounces dark chocolate chopped
- 2 Cups cherries fresh, washed, pitted, and halved
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8 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.
Notes
- Be sure the eggs are at room temperature. Room temperature eggs mix in much better than the cold ones.
- For a 9x13 inch (23x33 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.
Nutrition
Calories: 263kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 78mg | Potassium: 182mg | Fiber: 2g | Sugar: 22g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
