An easy recipe for fudgy chocolate cherry brownies. Inspired by black forest flavors, this gooey and rich chocolate brownie with cherries is perfect for dessert or afternoon tea. Made with dark chocolate, cocoa, eggs, sugar, and flour, it’s quick and easy to make and an indulgent yet fruity chocolate treat.
If you ever asked me to bring a dessert, chances are you already know my cherry brownies. Crisp on the outside and fudgy and gooey inside, they’re delicious warm, or cold. The tart cherry flavor works well with the rich dark chocolate, making these brownies perfect for dessert, picnics, and afternoon tea.
- Dark chocolate – I use a 72% dark block of chocolate for this recipe but dark chocolate drops or chips work as well.
- Cocoa – Dutch-processed cocoa powder gives this brownie a rich color and chocolate flavor. You can substitute it with regular cocoa or raw cacao powder.
- Cherries – Jared or tinned cherries work well for this recipe but make sure you fully drain any juices before folding them in. I recommend fully defrosting and draining frozen cherries if you would like to use those. Fresh, de-stoned cherries are a great option too.
- Eggs – You will need 4 medium-sized eggs at room temperature for this recipe.
- Vanilla Essence – You can substitute it with a smidgen of vanilla bean seeds, vanilla paste, or sugar.
- Flour – I recommend using all-purpose flour for this recipe.
- Sugar – You can use caster or granulated sugar.
- When melting the chocolate in the microwave or a double boiler on the stove, stir it frequently to avoid burning it.
- Make sure you fully combine all wet ingredients before adding the flour and cocoa. Sift the dry ingredients to avoid any lumps.
- Gently fold in the cherries to retain their shape and juices.
- To ensure your brownies turn out fudgy and moist, not cakey, this recipe does not include any rising agent. Also, don’t over-bake the cherry brownie. Start by cooking it for 25 minutes and check if the mixture has been set with a clean knife. You want to slightly undercook the brownie and some fudgy mixture sticking to the knife as it continues to bake in the tin for a few minutes once you removed it from the oven.
I suggest serving the cherry brownie with a dollop of cream, a scoop of ice cream, or a dusting of icing sugar. Or simply as is, once it has cooled off a bit!
Sign-up for my newsletter to receive more from-scratch recipes straight to your inbox.
Fudgy Cherry Brownies
- 1 cup butter unsalted
- 2 cups sugar
- 4 eggs
- 200 g dark chocolate
- 1 tsp vanilla essence
- 1/2 cup cocoa
- 1 cup all-purpose flour
- 1 cup cherries
- Preheat the oven to 180C/350F and line a 30x24cm baking tin with parchment paper. Drain the cherries.
- Melt the butter and add the sugar. Stir well.1 cup butter, 2 cups sugar, 1 tsp vanilla essence
- Add the eggs and vanilla essence and mix until well combined.4 eggs
- Melt the chocolate in the microwave or a double boiler and fold it through the mixture.200 g dark chocolate
- Stir in sifted flour and cocoa powder and mix everything until fully combined.1/2 cup cocoa, 1 cup all-purpose flour
- Gently fold in the drained cherries and add the mixture to the lined baking tin.1 cup cherries
- Bake for 30 minutes until the brownie is just set. Make sure not to over-bake it for a fudgy texture.
- Let the cherry brownie cool and cut into squares or bars. Enjoy!
You can store this brownie in an airtight container at room temperature or the fridge for up to 4 days. Once fully cooled, you can also freeze it in handy pieces for up to 3 months. Simply defrost on the bench or reheat and enjoy.
Make sure the brownie is fully cooled down before cutting it. Use a hot knife for a clean cut.