“These cherry chocolate brownies are an easy recipe to bake in under an hour. The brownies are fudgy, chewy, and decadent in texture, with a rich chocolate taste and a hint of orange zest. The bits of cherries add a delicious touch to every bite.”
I have the perfect recipe for brownies that is always a hit with my family. It’s easy to make because it uses staple ingredients that I always have in my pantry.
Since cherries are my favorite, I always keep tinned cherries in stock. Therefore, my attempt at making brownies was a hit. These fudgy, gooey brownies are perfect for any season, especially as a holiday treat.
This recipe was inspired by my Chocolate Fudgy Brownies recipe on this site and pairs well with any ice cream. You can try it with Mango ice-cream or a Mango mousse (3 ingredient mousse) recipe present on my blog.
Ingredients for cherry chocolate brownies.
- flour – I recommend using all-purpose flour.
- sugar – adjust the amount of sugar ( only a few teaspoons) based on your taste preference and the quality of the chocolate.
- unsalted butter – I used unsalted butter. If you are using salted butter, omit the salt mentioned in the recipe.
- egg – I use medium size eggs.
- dark chocolate 70% ( orange )
- maraschino cherry – drain the syrup and use the cherries.
- vanilla extract
- orange zest – fresh orange zest elevates the flavour of brownies. Just make sure you don’t add orange pith ( the white part ) since that make bitter.
- salt – For any sweet dishes, always use a pinch of salt to enhance sweetness.
See recipe card for quantities.
Instructions to make chocolate cherry brownies.
- Add chocolate in a heavy bottom pan.
- To it add unsalted butter and stir on medium heat.
3. Stir and wait until the chocolate and butter are completely melted. Turn off the heat and allow the chocolate mixture to cool to room temperature.
- Now add sugar and beat for a minute. I use a hand mixer, but a wire whisk is also best for mixing the chocolate mixture.
5. After beating the chocolate for a minute, it forms a crumbly mixture.
6. Now add the eggs one at a time and beat until it forms a smooth, shiny chocolate mixture.
7. Add in a teaspoon of vanilla extract.
8. To it add in orange zest. The fresh zing of orange zest takes cherry chocolate brownies to next level.
9. Combine sifted flour and salt with the chocolate mixture, adding a little at a time and beating on low speed until well combined.
10. Scrape the sides of the mixing bowl. Smooth, shiny, and flowing brownie batter is the perfect consistency.
10. Finally, add pitted, chopped cherries to the brownie batter and gently mix until the cherries are evenly distributed.
11. Transfer the brownie batter into the lined square pan and gently tap the pan to spread the batter evenly and release any air pockets.
Bake at 170° C for 30 to 45 minutes until a skewer or tooth pick inserted comes out with only a few moist crumbs sticking to it.
Remove it and let it cool for 10 minutes. Demould from the pan and let it thoroughly cool. Slice the cherry brownie with a serrated knife. Decadent brownies are ready to devour as it is or with ice cream.
Hint: Do not increase flour. The more flour in brownies, the more cakier they will taste. Less flour results in dense and fudgy Brownies.
Substitutions
- Chocolate – I used dark chocolate with orange, but you can use milk chocolate, bittersweet chocolate, semisweet chocolate, unsweetened chocolate, or baking chocolate.
- Butter – “Vegans can use nut butter instead of regular butter.”
- Cherries – substitute maraschino cherries with fresh cherries and with any berries you like.
- Vegetarian – You can skip the egg and follow my recipe Eggless Fudgy Nutella Brownies but omit the Nutella.
Variations
- Spicy – Add chili to the chocolate to create spicy, sweet brownies.
- Kid friendly – Don’t forget to add nuts, dried fruits, colourful sprinkles, and M&M chocolates, Oreo biscuits on the top layer before baking to attract kids.
How to store cherry chocolate brownies?
You can individually wrap brownie pieces in cling wrap or aluminium foil, then place them in an airtight container to keep them from drying out and going stale.
These brownies stay fresh on the kitchen counter for three to four days.
You can refrigerate or freeze the brownies. It’ll stay good for more than three months. Thaw the brownies in a microwave or at room temperature before serving.
Top tip
- Not adding enough moisture to the brownie batter result dense brownie.
- Do not overmix the brownie batter.
- Use granulated sugar for shiny brownies.
- If you’re new to baking, it’s best to avoid using an electric hand mixer and instead use a wire whisk or spatula when mixing brownie batter to prevent over-mixing.
FAQ
No, follow the recipe’s recommended baking time. Underbaked brownies pose a risk with raw eggs and flour.
Difference between the two brownies comes down to the different types of fat used. Chocolate brownie recipe use butter and cocoa brownie use oil.
Fudgy brownies have a higher fat to-flour ratio than cakey brownies.
Bake the brownies to the recommended time and also check the brownies until inserted skewer comes out moist crumbs.
Related
Looking for other brownie recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cherry chocolate brownies.
Recipe Card👇
Cherry Chocolate Brownies
Equipment
Ingredients
- 50 g all-purpose flour
- 190 g maraschino cherry
- 100 g butter
- 3 egg ( medium size )
- 160 g dark chocolate ( orange flavour )
- 275 g granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 3 pinch salt
Instructions
- Add chocolate in a heavy bottom pan.
- To it add unsalted butter and stir on medium heat.
- Stir and wait until the chocolate and butter are completely melted. Turn off the heat and allow the chocolate mixture to cool to room temperature.
- Now add sugar and beat for a minute. I use a hand mixer, but a wire whisk is also best for mixing the chocolate mixture.
- After beating the chocolate for a minute, it forms a crumbly mixture.
- Now add the eggs one at a time and beat until it forms a smooth, shiny chocolate mixture.
- Add in a teaspoon of vanilla extract.
- To it add in orange zest. The fresh zing of orange zest takes cherry chocolate brownies to next level.
- Combine sifted flour and salt with the chocolate mixture, adding a little at a time and beating on low speed until well combined.
- Scrape the sides of the mixing bowl. Smooth, shiny, and flowing brownie batter is the perfect consistency.
- Finally, add pitted, chopped cherries to the brownie batter and gently mix until the cherries are evenly distributed.
- Transfer the brownie batter into the lined square pan and gently tap the pan to spread the batter evenly and release any air pockets.
- Bake at 170° C for 30 to 45 minutes until a skewer inserted comes out with only a few moist crumbs sticking to it.
- Remove it and let it cool for 10 minutes. Demould from the pan and let thoroughly cool. Slice the cherry brownie with a serrated knife. Decadent brownies are ready to devour as it is or with ice-cream.
Notes
Nutrition
Leander Fernandes
Awesome recipe
JAYANTHY
Thank you so much!
Vidhya
Can you tell the replacement of eggs?? If so what quantity
JAYANTHY
Hi, check my blog for eggless bakes category, there you have an eggless Nutella brownie recipe. Happy baking!
Asokan
Love the combo of cherry and chocolate. Just love it!
JAYANTHY
Thank you!
JAYANTHY
Yes, it’s a lovely combo. Thank you!