IRRESISTIBLE CHOCOLATE CHERRY BROWNIES

Imagine biting into a warm, intensely chocolatey brownie, studded with sweet, juicy cherries that burst with flavor in every bite. These Chocolate Cherry Brownies are the answer to your sweet cravings – a perfect blend of rich chocolate and fruity goodness that will have everyone begging for more. Trust me, you CAN make these amazing brownies at home!

Ingredients

For the Brownies:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 1 cup semi-sweet chocolate chips

For the Cherry Swirl:

• 1 (10 ounce) jar maraschino cherries, drained and chopped
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar

Let’s Talk About Cherries

Okay, before we dive into the instructions, let’s chat about cherries! You’ve got options, and the cherry choice can *totally* transform these brownies. Maraschino cherries, like we’re using in the swirl, are great for their sweetness and vibrant color. But if you’re feeling adventurous, you can use fresh or frozen sweet cherries (pitted, of course!). Just be sure to adjust the sugar in the cherry swirl if you opt for fresh cherries, as they aren’t as intensely sweet.

And here’s a little secret from me to you: pat the cherries dry before chopping them. This prevents excess moisture from seeping into your brownie batter, which keeps them perfectly fudgy! Oh, and if you love cherries, you might also enjoy the combination in Deviled Strawberries Ultimate Cheesecake Bites!

Essential Equipment

Having the right tools makes baking so much easier, right? Here’s what I recommend for these Chocolate Cherry Brownies:

• 9×13 inch baking pan: This is the standard size for brownies, ensuring they bake evenly.
• Mixing bowls: You’ll need a couple of different sizes for different ingredients.
• Electric mixer: A stand mixer or hand mixer will make creaming the butter and sugar a breeze.
• Rubber spatula: For scraping down the sides of the bowl and folding in the dry ingredients.
• Parchment paper: Lining the pan with parchment paper makes it super easy to lift the brownies out after baking, and clean up is a snap.

Step-by-Step Instructions

Get Started!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides. This will make it easier to remove the brownies later.

Make the Brownie Batter:

2. In a large bowl, melt the butter. Remove from heat and stir in the sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the cocoa powder, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in the chocolate chips.
7. Pour the brownie batter into the prepared baking pan, spreading it evenly.

Prepare the Cherry Swirl:

8. In a small bowl, beat together the softened cream cheese and sugar until smooth.
9. Gently fold in the chopped maraschino cherries.

Create the Swirl and Bake:

10. Drop spoonfuls of the cherry cream cheese mixture over the brownie batter.
11. Use a knife or skewer to swirl the cherry mixture into the brownie batter, creating a marbled effect. Don’t over-swirl, or you’ll lose the distinct cherry pockets.
12. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Cool and Enjoy:

13. Let the brownies cool completely in the pan before cutting into squares. If you used parchment paper, lift the brownies out of the pan using the overhang.

Tips for Perfect Brownies

Let’s face it, brownies can be a little finicky. Here are my top tips to guarantee brownie success:

• Don’t overbake: This is the cardinal rule of brownie baking! Overbaked brownies are dry and crumbly, and nobody wants that. Err on the side of underbaking – slightly gooey brownies are infinitely better than dry ones.
• Use room temperature ingredients: This helps the ingredients combine more easily and creates a smoother batter.
• Measure accurately: Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons, and level off dry ingredients with a knife.
• Don’t overmix: Overmixing develops the gluten in the flour, which can result in tough brownies. Mix until just combined.
• Let them cool completely: I know it’s tempting to dive in while they’re still warm, but letting the brownies cool completely allows them to set properly and become even fudgier.

If you are a fan of cherry and chocolate you should take a peek at these amazing Chocolate Covered Cherry Brownie Bombs for the chocolate and cherry flavor explosion!

Variations and Substitutions

Want to put your own spin on these Chocolate Cherry Brownies? Here are a few ideas:

• Different types of chocolate: Use milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet.
• Add nuts: Stir in chopped walnuts, pecans, or almonds for added crunch.
• Espresso powder: A teaspoon of espresso powder enhances the chocolate flavor.
• Liqueur: Add a tablespoon or two of cherry liqueur or chocolate liqueur to the batter for an extra kick.
• Gluten-free: Substitute the all-purpose flour with a gluten-free blend.

Looking for another red and chocolate treat? Check out these Red Velvet Blossoms Cookies!

Serving Suggestions

These Chocolate Cherry Brownies are delicious on their own, but here are some ways to take them to the next level:

• With ice cream: Serve warm brownies with a scoop of vanilla or chocolate ice cream.
• With whipped cream: Top with a dollop of freshly whipped cream.
• With chocolate sauce: Drizzle with chocolate sauce or ganache.
• As a brownie sundae: Combine brownies, ice cream, whipped cream, chocolate sauce, and sprinkles for a decadent sundae.
• Paired with Coffee: Enjoy a brownie alongside your favorite cup of coffee or espresso.

If you love fruity desserts, you should also try these Pink Champagne Cupcakes, they’re irresistible!

Storage Instructions

To keep your Chocolate Cherry Brownies fresh, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, wrap individual brownies in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before serving.

These Chocolate Cherry Brownies are a truly special treat and are sure to be a hit! If you’re looking for more Valentine’s Day themed desserts, take a look at these Chocolate Peanut Butter Valentine’s Hearts!

Irresistible Chocolate Cherry Brownies

These Chocolate Cherry Brownies are a decadent dessert, combining rich chocolate flavor with sweet and juicy cherries. The easy-to-follow recipe guarantees a perfect balance of fudgy texture and fruity bursts, making it a crowd-pleasing treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 1 cup semi-sweet chocolate chips
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar

Equipment

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer (stand or hand mixer)
• Rubber spatula
• Parchment paper
• Measuring cups and spoons
• Whisk
• Knife or skewer

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides.
2. In a large bowl, melt the butter. Remove from heat and stir in the sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the cocoa powder, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in the chocolate chips.
7. Pour the brownie batter into the prepared baking pan, spreading it evenly.
8. In a small bowl, beat together the softened cream cheese and sugar until smooth.
9. Gently fold in the chopped maraschino cherries.
10. Drop spoonfuls of the cherry cream cheese mixture over the brownie batter.
11. Use a knife or skewer to swirl the cherry mixture into the brownie batter, creating a marbled effect. Don’t over-swirl, or you’ll lose the distinct cherry pockets.
12. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
13. Let the brownies cool completely in the pan before cutting into squares. If you used parchment paper, lift the brownies out of the pan using the overhang.

Notes

Don’t overbake the brownies. Use room temperature ingredients. Measure accurately. Don’t overmix the batter. Let the brownies cool completely before cutting. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Variations include using different types of chocolate, adding nuts, espresso powder, or liqueur, and making them gluten-free. Serve with ice cream, whipped cream, or chocolate sauce.