Chocolate Cherry Brownies
These chocolate cherry brownies are insanely fudge like, gooey, and rich. They take less than 10 minutes to prep and less than 30 minutes to bake. These cherry brownies are great for holidays and special occasions, especially Valentine’s Day and Christmas!
Why You’ll Love This Recipe
- These chocolate cherry brownies are so rich and decadent.
- They are quick and easy to make.
- The fresh cherries add such a great natural sweet.
- The cherry and chocolate flavors work perfectly together.
- This recipe is gluten free and nut free. It is easily adaptable to Paleo and dairy free diets.
- Check out these Crinkle Top Brownies and these Gluten Free Brownies which are very similar!
Ingredients & Substitutions
These are the main ingredients and substitutions for chocolate cherry brownies. See recipe card below for full ingredients list and instructions.
Butter is a great baking fat and adds a great rich flavor. If dairy free, use coconut oil instead.
The chocolate chips are by far the most important ingredient. These brownies will taste like the type of chocolate used. Carefully select your chocolate chips to suit your taste. I prefer dark chocolate chips.
Both coconut sugar and brown sugar work well. If using brown sugar, lightly pack it while measuring.
Do not replace eggs. Flax eggs, chia eggs or Vegan eggs will not work in this specific recipe.
Cornstarch can be replaced with tapioca flour or arrowroot starch for Paleo and grain free.
I have not tested this recipe using Maraschino cherries or frozen cherries. For Maraschino cherries, squeeze out all excess liquid using paper towels. For frozen cherries, thaw first. Then, squeeze out all liquid with paper towels.
The cherry glaze is totally optional but highly recommended.
Taste & Texture
These chocolate cherry brownies are very chocolaty and rich. The cherries add a nice natural sweetness and bring a fruity flavor. The glaze adds a nice slight cherry flavor.
These brownies are gooey and fudge like. They are not dry. The shiny crinkly tops are to die for!
How to Get A Shiny Brownie Top
The key to shiny brownies is sugar and eggs. Beat sugar and eggs together until light and frothy.
While baking, the sugar melts and becomes shiny. In addition, the egg whites rise to the surface of the brownies and create a very small layer of meringue. This creates those signature crackly crinkly shiny tops.
Additionally, use high quality chocolate chips that melt well. This yields a perfectly gooey and chocolaty flavor. The melted chocolate makes these brownies fudge like, instead of cake like. This yields a shiny top.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
Add eggs and coconut sugar (or brown sugar) to the bowl of a stand mixer. Beat for 2 to 3 minutes or until light and frothy.
In a microwave safe bowl, melt the butter. Once melted, pour in chocolate chips. Stir until smooth and creamy.
Pour melted chocolate mixture into bowl of stand mixer. Then, mix for 1 minute or until combined.
Sift in cocoa powder and cornstarch. Then add vanilla extract and stir to combine.
Pour batter into lined baking pan. Next, top with halved pitted cherries and extra chocolate chips if desired.
Bake for 25 to 28 minutes or until the middle looks set and toothpick inserted comes out mostly clean. Mine were perfect at 27 minutes.
Remove brownies from oven. Cool for at least an hour in the pan before topping with glaze.
While brownies are cooling, make glaze. Add cherry juice and powdered sugar to a bowl. Stir until combined. If it is too thick, add a touch more cherry juice or milk.
Once brownies are cool, drizzle with glaze. Carefully slice and serve chocolate cherry brownies!
Expert Tips & Tricks
Beat eggs and sugar until light and frothy, about 2 to 3 minutes.
Melt butter and chocolate chips completely. Stir until smooth and creamy.
Bake brownies until the middle looks set and not a minute longer! They will firm up slightly while cooling.
Allow brownies to cool at least an hour before glazing, slicing and serving.
How to Serve & Store
Serve chocolate cherry brownies once they have cooled. They are great with a mug of hot cocoa, a scoop of ice cream, and served with fresh fruit.
Store brownies covered at room temperature for up to 3 days.
These brownies freeze well! The cherries may become extra juicy and soft while thawing though.
How to Cut Brownies
To get perfectly cut brownies, use a very sharp long knife.
Run the knife under hot water and place knife over brownies. Push down on knife and then lift up. Do not see saw back and forth.
Then, run knife under hot water again, cleaning off all the crumbs. Continue this process until the brownies are cut.
Frequently Asked Questions
High quality chocolate that melts easily is the best for brownies.
To make brownies more gooey, slightly under bake them.
I have not tested frozen cherries. They would need to thaw first. Then squeeze out all excess liquid. Frozen cherries are very juicy when thawed.
You May Also Like
If you make this chocolate cherry brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Chocolate Cherry Brownies
Chocolate Cherry Brownies
- ½ cup butter
- 1 cup coconut sugar, or brown sugar
- 1 cup chocolate chips, plus more for topping
- 2 eggs, room temperature
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup cornstarch, or tapioca flour
- pinch sea salt
- 10 cherries, pitted and halved
- 1 tbsp cherry juice
- ½ cup powdered sugar
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
- Add eggs and coconut sugar (or brown sugar) to the bowl of a stand mixer. Beat for 2 to 3 minutes or until light and frothy.
- In a microwave safe bowl, melt butter. Once melted, pour in chocolate chips. Stir until completely smooth and creamy.
- Pour melted chocolate mixture into bowl of stand mixer. Mix for 1 minute or until combined.
- Sift in cocoa powder and cornstarch. Then add vanilla extract and stir to combine.
- Pour batter into lined baking pan. Top with halved pitted cherries and extra chocolate chips if desired.
- Bake for 25 to 28 minutes or until the middle looks set and toothpick inserted comes out mostly clean. Mine were perfect at 27 minutes.
- Remove brownies from oven. Allow them to cool for at least an hour in the pan before topping with glaze.
- While brownies are cooling, make glaze. Add cherry juice and powdered sugar to a bowl. Stir until combined. If it is too thick, add a touch more cherry juice or milk.
- Once brownies are cool, drizzle with glaze. Carefully slice and serve!
- Use high quality chocolate chips for best results. I used dark chocolate chips.
- Stir melted butter and chocolate chips until completely smooth and creamy.
- Bake brownies until the middle looks set. Mine were perfect at 27 minutes.
- Store brownies covered at room temperature for up to 3 days.
- Store in fridge for up to 4 days.
- These freeze well!
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One Comment on “Chocolate Cherry Brownies”
These were a huge hit at my Christmas party!