Fudgy and deeply chocolatey, these Dark Chocolate Cherry Brownies are studded with maraschino cherries and rich dark chocolate. They come together quickly and are wonderful served with whipped cream and an extra cherry on top.
Maraschino cherries add a bright, sweet note that pairs beautifully with bittersweet dark chocolate—imagine Black Forest cake in brownie form. These fudgy cherry brownies are dense, chewy, and loaded with flavor.
If you love brownies, consider trying other favorites like S’mores Skillet Brownie or Kahlua Cream Cheese Brownies. For a fruity alternative, White Chocolate Raspberry Cheesecake Bars are a great option.
Why You Will Love These Dark Chocolate Cherry Brownies:
- Rich, balanced flavor. The deep chocolate and sweet cherries complement each other perfectly.
- Quick and easy. The batter comes together with simple mixing and a short bake time.
- Fudgy texture. No leavening agents keep these brownies dense and chewy rather than cake-like.
- Refreshing twist on brownies. The cherries take a familiar favorite to the next level.
What you will need:
- Butter: unsalted preferred, melted.
- Sugar: granulated.
- Eggs: large, room temperature for best texture.
- Vanilla: pure extract if available.
- Dark chocolate: chopped chocolate or chips; use good-quality chocolate for best flavor.
- Flour: all-purpose; you can substitute a 1:1 gluten-free blend if needed.
- Sea salt: or regular salt.
- Cocoa powder: unsweetened.
- Cherries: maraschino cherries (or thawed frozen cherries if you prefer less sweetness).
How to make these Cherry Brownies:
- Preheat the oven to 350°F (175°C). Whisk the melted butter and sugar together until well combined. (Step 1)
- Add the eggs and vanilla; whisk until smooth, about a minute. (Step 2)
- Melt 3/4 cup of the chopped dark chocolate (microwave in short bursts or use a double boiler). Whisk the melted chocolate into the butter-and-egg mixture until fully incorporated. (Step 3)
- Stir in the flour, cocoa powder, and salt just until combined. Avoid overmixing. (Steps 4 and 5)
- Fold in the cherries and the remaining chopped chocolate, reserving a bit to sprinkle on top if desired. (Steps 6 and 7)
- Pour the batter into a well-greased 8×8-inch baking pan. Bake until the center is just set—about 25–28 minutes for very fudgy brownies, or 30–35 minutes if you prefer them firmer. Allow to cool before cutting. (Steps 8 and 9)
How to Serve These Chocolate Cherry Brownies:
These brownies are irresistible straight from the pan. To emphasize the Black Forest flavor, top with whipped cream, chocolate shavings, and an extra cherry. Serve warm with vanilla ice cream and hot fudge for a decadent brownie sundae.
You can also layer them into a trifle with whipped cream and cherries for an impressive dessert.
Recipe Notes:
- Melting chocolate: Microwaving in short bursts is quick, but a double boiler works well if you prefer stovetop melting.
- Pan size: An 8×8-inch pan yields thick, fudgy brownies. If using a 9×9 pan, check at about 25 minutes to avoid overbaking.
- Metal vs. glass pans: Metal pans usually bake a bit faster; if using glass, you may need an extra 4–6 minutes.
Storing your Brownies:
Store cooled brownies in an airtight container at room temperature for up to 4 days. Refrigerated, they keep about 6–7 days. For longer storage, wrap individual squares in plastic wrap and foil, and freeze for up to 3 months; thaw in the refrigerator or at room temperature.
Other Optional Add-Ins:
Customize with additions such as:
- Walnuts or pecans
- White chocolate chips
- Espresso powder to deepen the chocolate flavor
- Mini marshmallows
- Crushed sandwich cookies
- A drizzle of melted chocolate or a cherry buttercream frosting
Other Treats You Will Love:
- Avocado Fudge Brownies
- Dulce De Leche Cheesecake Brownies
- Gluten Free Blondies
- Chocolate Cake Mix Cookies
- Small Batch Chocolate Chip Cookies
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Dark Chocolate Cherry Brownies
Ingredients
- ½ c plus 3 T unsalted butter, melted
- 1 c sugar
- ¾ c flour
- 2 eggs, large
- ⅓ c cocoa powder
- 1 ½ tsp vanilla extract
- ½ tsp sea salt
- 1 ¼ c dark chocolate, chopped
- 1 ¼ c maraschino cherries, stems removed
Instructions
-
Preheat oven to 350°F. Whisk the melted butter and sugar together to combine. Add the eggs and vanilla and whisk until smooth. Melt 3/4 cup of the chopped dark chocolate and whisk it into the butter and egg mixture until fully incorporated.
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Stir in the flour, cocoa powder, and sea salt just until combined. Do not overmix. Fold in the cherries (whole or chopped) and the remaining chopped chocolate.
-
Pour batter into a well-greased 8×8-inch pan. Bake 25–28 minutes for very fudgy brownies, or 30–35 minutes for firmer brownies, until the center is just set. Brownies will continue to cook slightly after removal.
-
Allow to cool before cutting. Serve with whipped cream, shaved chocolate, and an extra cherry if desired.
Notes
- Double boiler option: If you prefer not to use the microwave, melt chocolate over a double boiler on the stovetop.
- Pan variations: Using a 9×9 pan will yield slightly thinner brownies—check earlier to prevent overbaking.
- Glass pans: If using glass, add a few extra minutes to the bake time as needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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