When I was living in a tiny flat in Lyon, France—years before motherhood, blogs, or even smartphones—I fell in love with two things: a cranky old oven and a produce vendor who sold the sweetest summer cherries I’d ever tasted. I didn’t speak much French, but I knew how to say “cerises” and “chocolat.” That summer, I baked my first batch of chocolate cherry brownies, and they’ve followed me through decades, five kids, two dogs, one cat, and a feisty parrot.
Now, every time I roast cherries in the oven, it feels like I’m back in that cozy kitchen, windows open, jazz floating down the cobbled street. These brownies are rich, fudgy, slightly tart, and completely unforgettable.
What Are Chocolate Cherry Brownies?
Chocolate cherry brownies are a decadent twist on classic chocolate brownies, made with roasted cherries folded into a thick, chocolate-laden batter. The cherries add brightness and moisture, balancing the deep cocoa flavor. These aren’t your average boxed mix bars—they’re bakery-style brownies with soul.
Why You’ll Love This Chocolate Cherry Brownie Recipe
- Rich, dark chocolate flavor with a bright cherry contrast
- Roasted cherries add depth and complexity
- Easy pantry ingredients with one standout seasonal fruit
- Naturally moist and fudge-like—no dry edges here
- Freezer-friendly and crowd-approved
Tools You’ll Need
- 8×8″ metal baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Small baking tray (for roasting cherries)
- Cooling rack
Tips for Making the Best Chocolate Cherry Brownies
- Roast the cherries first: It concentrates their flavor and prevents sogginess.
- Use room-temperature eggs: They blend better and trap more air.
- Don’t skip the salt—it brings out the chocolate beautifully.
- Chop your chocolate if you’re using bars for pools of melty goodness.
Ingredients
For the Roasted Cherries
- 1 ½ cups fresh cherries, pitted and halved
- 1 tbsp sugar
- ½ tsp vanilla extract
For the Brownies
- ½ cup unsalted butter
- ¾ cup semi-sweet chocolate chips or chopped dark chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- Optional: ½ cup chopped dark chocolate or mini chips for folding
Step-by-Step Instructions
Step 1: Roast the Cherries
Preheat oven to 400°F (200°C). Toss the cherries with sugar and vanilla. Spread on a lined baking sheet and roast for 20–25 minutes. Let cool completely.
Step 2: Prepare the Batter
Lower oven to 350°F (175°C). Line your 8×8″ pan with parchment. In a heatproof bowl, melt butter and chocolate together until smooth. Let cool slightly.
Whisk in sugar, then beat in eggs one at a time until glossy. Stir in vanilla.
Step 3: Add Dry Ingredients
Sift in flour, cocoa, and salt. Fold gently until just combined. Don’t overmix!
Step 4: Fold and Pour
Fold in half of the roasted cherries and any optional chocolate chunks. Pour batter into the pan. Scatter remaining cherries over the top.
Step 5: Bake
Bake for 28–32 minutes. A toothpick should come out with moist crumbs. Let cool completely before slicing.
You Must Know
- Roasting cherries brings out natural sweetness and avoids excess moisture.
- The base batter works with other berries—blueberries and raspberries love it too.
- Slightly underbaking gives the richest, fudgiest texture.
Top Tips for Perfecting Your Chocolate Cherry Brownies
- Chill them after cooling to firm them up for clean slices.
- For a shiny top, beat the eggs and sugar thoroughly.
- Use Dutch-process cocoa for a deeper flavor.
- Add a pinch of espresso powder to intensify the chocolate (optional, and caffeine-free alternatives exist!).
Storing and Reheating Tips
- Room Temperature: Store in an airtight container up to 3 days.
- Fridge: Keeps for 5 days, gets fudgier.
- Freezer: Freeze for up to 2 months. Wrap tightly.
- To Serve Warm: Microwave for 10–15 seconds for gooey goodness.
Helpful Notes
- Make it dairy-free: Swap butter for vegan baking sticks and use dairy-free chocolate.
- No fresh cherries? Use frozen (thawed and drained) or try dried cherries soaked in hot water.
- For added texture, fold in chopped roasted almonds or sunflower seeds.
Tips from Well-Known Chefs
- Claire Saffitz recommends adding a touch of almond extract to complement cherries.
- Ina Garten suggests slightly underbaking and letting brownies rest overnight for optimal fudginess.
- Samin Nosrat always stresses salt—even a sprinkle of flaky salt on top before baking enhances flavor.
Common Mistakes to Avoid
- Skipping cherry prep: Unroasted cherries can make brownies watery.
- Overmixing the batter: Stir gently just until combined.
- Overbaking: Trust the moist crumb test—not a dry toothpick.
- Using low-quality chocolate: The flavor depends on it.
FAQs
Can I use frozen cherries?
Yes, thaw and drain them before roasting.
Do I have to roast the cherries?
It’s optional, but it boosts flavor and reduces moisture.
What chocolate should I use?
Dark or semi-sweet chocolate works best.
Are these brownies dairy-free?
They can be—use plant-based butter and chocolate.
How do I tell when they’re done?
Look for moist crumbs on a toothpick.
How long do they keep?
3 days on the counter, 5 in the fridge, 2 months frozen.
Can I use maraschino cherries?
Yes, but they’re sweeter and less natural in flavor.
Is this recipe gluten-free?
Yes, if you use a 1:1 gluten-free flour blend.
What makes them fudgy?
Less flour, more fat, and slight underbaking.
Can I add nuts?
Yes! Walnuts or almonds are great options.
Conclusion
Every bite of these chocolate cherry brownies is a swirl of memory for me—a reminder that simple ingredients, handled with care, can taste like a celebration. Whether you’re baking for your kids, a date night, or just because cherries were on sale, these brownies hit the sweet spot every time.
Print
Chocolate Cherry Brownies
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Rich, fudgy chocolate cherry brownies made with roasted cherries for a tangy, jammy bite. Perfect for dessert or a sweet snack.
Ingredients
- 1 ½ cups fresh cherries, pitted and halved
- 1 tbsp sugar
- ½ tsp vanilla extract
- ½ cup unsalted butter
- ¾ cup semi-sweet chocolate chips or chopped dark chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- Optional: ½ cup chopped dark chocolate or mini chips
Instructions
- Preheat oven to 400°F. Toss cherries with sugar and vanilla. Roast on a lined baking sheet for 20–25 minutes. Cool completely.
- Lower oven to 350°F. Line an 8×8″ pan with parchment.
- Melt butter and chocolate together. Cool slightly, then whisk in sugar.
- Add eggs one at a time, then vanilla. Mix until glossy.
- Sift in flour, cocoa, and salt. Fold until just combined.
- Fold in half the cherries and optional chocolate. Pour batter into pan and scatter remaining cherries on top.
- Bake for 28–32 minutes. Cool fully before slicing.
Notes
Store in an airtight container for up to 3 days at room temp, or 5 days in the fridge. Freeze up to 2 months. For clean cuts, chill before slicing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chocolate cherry brownies, roasted cherry brownies, fudgy brownies
