A quick and easy recipe for decadent double chocolate and cherry brownies. These brownies are made with fresh cherries and loaded with chocolate chips for the ultimate rich cherry fudge brownie bar.
For these fudgy cherry brownies, you'll need:
- Oil - you'll want to use a flavourless oil like canola oil or sunflower oil.
- Amarena cherry syrup - this is a great recipe to use some of the syrup from a jar of Amarena cherries. Alternatively, you can substitute with kirsch (cherry liqueur) - the alcohol will bake out, so this will be safe to eat.
- Flour - either all purpose or plain flour work in this recipe.
- Sugar - this recipe is best with superfine granulated sugar or caster sugar.
- Powdered sugar - or icing sugar.
- Cocoa powder - Dutch processed cocoa powder will ensure a deep chocolatey flavour to your fudge brownies.
- Cherries - this recipe has been developed using fresh cherries. You'll want dark sweet cherries, cut in half and pits removed. You can use frozen cherries, but you will need to defrost these first and the texture may be impacted.
- Chocolate chips - I like to use dark chocolate chips to give extra richness to the cherries. You could also use white chocolate or milk chocolate chips. Alternatively, if you don't have any chips available, try chopping up solid chocolate into small chunks.
How to Make Cherry Brownies
These brownies are a super simple recipe. As with my other brownies or bars, you'll want to begin by preheating the oven and lining a square baking pan with parchment paper. Trust me - lining the pan will make your life so much easier!
Next, in a large bowl, whisk together the wet ingredients. These are the oil, eggs and cherry syrup. Once combined, set aside.
In a separate mixing bowl, sift together the dry ingredients: the flour, cocoa powder and sugars. Add the dry ingredients to the bowl of wet ingredients and stir with a spatula until just combined.
Add about two thirds of the cherry halves and about two thirds of your chocolate chips to the batter and fold through to distribute. Pour this into the prepared tray and spread evenly. Finally, add the remaining cherries and chocolate chips to the top.
Bake in the preheated oven until a toothpick inserted in the middle comes out mostly clean. The key for a fudgy brownie is not to have the toothpick completely clean! If it is, then your brownies will be a bit overdone and dry.
Remove from the oven and allow to cool before slicing.
Tips for Baking with Cherries
Fresh cherries are a great ingredient to use in baking. These are just a couple of quick tips you may want to follow for working with them in this and other recipes.
- Make sure to remove the stems and pits. To do this, I slice my cherries in half and then remove the stone. You can use a little gadget specifically for pitting cherries, but I find it a bit of an unnecessary extra appliance and often will cut out more of the actual cherry fruit in the process.
- If you are using average sized cherries, cutting them in half will be fine for this recipe. But, if you happen to be lucky enough to find good king size cherries, you may want to quarter these. King size cherries can be HUGE and might be too big to mix into the batter when only halved.
- Working with fresh cherries (and fresh fruit in general) will add moisture to a bake. This may result in the brownies not lasting quite as long as some of my other brownie recipes. These brownies with cherries are at their best if eaten within 2 days, though they will keep for up to 4.
Yes! Absolutely - this recipe is for cherry brownies made with fresh cherries and added chocolate for the ultimate decadent treat.
These brownies will keep at room temperature for about 4 days, though I would recommend that they are at their freshest if served within 2 days.
You can also freeze these brownies. Allow them to cool completely first, then slice and freeze.
So these brownies are essentially a fudgy chocolate brownie with added chocolate chips and large chunks of fresh cherries. They are not sickeningly sweet and you will be able to taste the flavour of the fresh cherries used.
This does mean that the quality and ripeness of your cherries will impact on the flavour, so use a good ripe dark sweet cherry!
If you're looking for more brownie inspiration, try:
Chocolate Cherry Brownies
- 8" square baking tray
- Parchment paper
- large mixing bowl
- 2 eggs
- ⅓ cup flavorless oil such as sunflower oil or canola oil
- 2 tablespoon amarena cherry syrup or kirsch liqueur
- ⅔ cup all purpose flour or plain flour
- ⅔ cup cocoa powder
- ½ cup powdered sugar or icing sugar
- ½ cup superfine granulated sugar or caster sugar
- 5 oz fresh cherries stems removed, cut in half and pits removed
- 2 oz dark chocolate chips or chopped solid chocolate
- Begin by preheating your oven to 325°F (165/145C Fan) and lining a square baking dish with parchment paper.
- In a large mixing bowl, whisk together the wet ingredients - the eggs, oil and cherry syrup (or liqueur).
- In a separate mixing bowl, sift together the flour, powdered sugar, superfine granulated sugar and cocoa powder.
- Add the sugar mixture to the wet ingredients and stir using a spatula until it has just combined into a thick brownie batter.
- Reserve about a third of the cherry halves and a third of the chocolate chips. Add the rest of these to the batter and fold through.
- Pour the batter into the prepared pan and carefully spread into an even layer.
- Place the reserved cherries on top of the batter and sprinkle the remaining chocolate chips.
- Bake in the preheated oven for about 25 minutes, until a toothpick comes out mostly clean.
- Remove from the oven and allow to cool completely (at least 2 hours) before slicing.