Listen, sometimes you just need that deep, dark chocolate fix without standing in the kitchen all afternoon, right? That’s why these Cherry Brownies landed squarely in my ‘Emergency Dessert’ file. They are ridiculously simple—we’re talking melting butter and dumping things in a bowl—but they come out absolutely fudgy. I mean, chewy edges, gooey center, pure bliss in every single square.
I used to think making truly great brownies required complicated tempering or separating eggs, but nope! The magic here is the right ratio of fat to cocoa powder, plus those little pops of cherry flavor. If you’re looking for an easy yet impressive chocolate bake that everyone begs you to make again, you’ve found your winner. Trust me, these go fast!
Why You Will Love These Cherry Brownies
Honestly, what’s not to love about a super simple, one-bowl masterpiece? These brownies hit every sweet spot. I keep coming back to this recipe because:
- They are outrageously fudgy—none of that cakey nonsense here!
- Prep is done in about 15 minutes. Seriously fast.
- The tartness of the cherries cuts through the rich dark chocolate perfectly.
If you need a quick fix, look no further. You can check out how fudgy some of my other creations turn out over here if you need more fudgy inspiration!
Essential Ingredients for Perfect Cherry Brownies
When I say simple, I mean nearly everything comes straight from the pantry! You essentially need good basics: one cup of melted unsalted butter—don’t skimp on that richness—and two full cups of regular granulated sugar. We use four big eggs, which helps with that signature fudgy structure. For the chocolate punch, make sure your cocoa powder is unsweetened; that bitterness plays against the sugar so well. I always check my ingredients first; for tips on getting the baseline of your baking perfect, take a peek right here.
Ingredient Specifics and Preparation
The key players for flavor are the one cup of flour and the mix-ins. You need just a half teaspoon of salt to keep things balanced. Then come the treats: a cup of semi-sweet chocolate chips—I like the melt quality of those—and, of course, a cup of cherries! Whether you use dried or frozen, make sure they are chopped up just a bit so they distribute nicely throughout your Cherry Brownies. That little bit of chopping is all the hard work you do!
Step-by-Step Instructions for Making Cherry Brownies
Okay, let’s get baking! First things first, get that oven warmed up to 350 degrees F (175 degrees C). While it’s heating, grab a 9×13 inch pan and go ahead and grease and flour it well. You want these beauties to slide right out later! I always have my pan ready before I even start stirring, just so I don’t lose momentum.
If you’re looking for more brownie blueprints, I have another one that’s just as easy over here to check out.
Mixing the Wet and Dry Components for Cherry Brownies
In a big bowl—and I mean big, because things get glorious in there—just mix your melted butter with the two cups of sugar until they look like they are happy together. Then, beat in your four large eggs, one at a time. You want each egg fully incorporated before adding the next one. Finish off that wet team by stirring in the vanilla extract. Don’t forget! In a separate bowl, whisk up the cocoa powder, flour, and salt until they are totally combined.
Now, this next part is critical for fudgy texture, so listen up! You need to add those dry ingredients to the wet ingredients a little bit at a time. Mix only until you see the flour streaks disappear. I mean it! Overmixing develops gluten, and we are making brownies, not bread. Once just barely combined, gently fold in those chocolate chips and your chopped cherries. Fold gently, we aren’t making meringue!
Baking and Cooling the Cherry Brownies
Spread that thick, beautiful batter evenly into your prepared 9×13 pan. Pop it into the oven for about 25 to 30 minutes. How do you know they are done? You absolutely must test them! Stick a toothpick near the very center. If it comes out with moist crumbs clinging to it—that’s perfect! If it drips with wet batter, give it three more minutes. If it comes out completely dry, well, you made cake, not brownies, so next time watch the clock closer!
Here is the hardest part, but you have to do it: these need to cool completely in the pan before you even think about cutting them. If you rush this, they fall apart into a sad, crumbly mess. Wait until they are totally cooled down, then slice them into 16 squares. Patience is worth it, trust me!
Expert Tips for Perfect Cherry Brownies Every Time
You know I’m all about keeping things easy, but a few tricks really take these Cherry Brownies from great to unbeatable. If you’re using frozen cherries, please don’t even bother thawing them! Dump them in cold, straight from the freezer. They’ll thaw perfectly while baking, and it keeps that extra moisture locked in where we need it.
For fudgier results—and let’s be honest, who doesn’t want fudgier brownies?—just yank them out of the oven about two or three minutes early. You want those moist crumbs clinging to the toothpick, not dry at all. Also, if you happen to be using room temperature eggs instead of straight-out-of-the-fridge ones, you’ll notice they incorporate much more smoothly with the melted butter mixture. It just makes the batter feel silkier, you know?
I always recommend checking out my general baking wisdom if you ever need a quick reference for things like measuring flour correctly. Happy troubleshooting!
Variations on Classic Cherry Brownies
These Cherry Brownies are fantastic as they are, but you know me—I love to play around! If cherries aren’t your absolute favorite, you can swap them out. Dried cranberries or chopped apricots work like a charm and add that same little burst of tartness. They bake up beautifully, so don’t stress about moisture changes.
For crunch, I often throw in about half a cup of toasted pecans or walnuts right alongside the cherries. It gives the whole thing a lovely texture contrast. Also, if you aren’t a fan of semi-sweet chips, switch them out for chunks of dark chocolate! It deepens that chocolate flavor significantly. If you want to see how swapping out sugar affected another classic, check out my cookie recipe here. It’s all about making the recipe yours!
Storage and Reheating for Your Cherry Brownies
The best part about these? They stay fudgy for days when treated right! Once they are totally cool—and I mean stone cold from waiting—stack them up in an airtight container. I just keep mine right on the counter at room temperature, and honestly, they are usually gone before they get stale!
If, for some reason, you have leftovers sitting around a little too long, the fridge is fine, but they might firm up a bit. To bring back that gooey center? Just pop one square in the microwave for about 10 or 15 seconds. It melts the chocolate chips just enough—perfect!
Frequently Asked Questions About Cherry Brownies
I always get so many great questions when people try out one of my simpler recipes, which tells me you all are paying attention! Brownies are tricky because everyone has their own idea of perfection. Here are a few things folks usually ask me about making these Cherry Brownies the best they can be. If you have other ideas or run into trouble, feel free to check out my original simple brownie guide right here!
Can I use fresh cherries instead of dried or frozen in these Cherry Brownies?
You absolutely can, but you need to be mindful! Fresh cherries are packed with way more water than the dried or frozen ones. If you use fresh, I really suggest you pit them, chop them up, and maybe even sauté them for just a minute or two to coax out some of that liquid before folding them in. Otherwise, you risk making your perfect fudgy brownies a little too soupy in the middle. We want gooey, not wet!
How do I ensure my Cherry Brownies are fudgy, not cakey?
Oh, this is the golden question! It all comes down to two things we talked about: the fat and the flour. Make sure you are measuring your cocoa powder and flour carefully—too much flour and you get cake pronto. More importantly, once you add the dry ingredients to the wet, mix gently until *just* combined. If you see ribbons of dry flour, stop mixing! That’s the rule for keeping things dense and melt-in-your-mouth fudgy, not light and airy.
What is the best way to cut clean squares from the Cherry Brownies?
I cannot stress this enough: patience is your primary cutting tool! You have to let these cool completely—like, totally room temperature, maybe even chill them briefly if your kitchen is hot. Once they are solid, grab a large, sharp knife and wipe it down with a damp, warm cloth between every single cut. That warmth helps slice right through the chocolate without dragging the sides, giving you those beautiful, sharp edges for your final Cherry Brownies squares.
Nutritional Estimates for Cherry Brownies
Now, I’m not a nutritionist, so take these numbers with a grain of salt—but they give you a general idea! Based on 16 servings, each of these glorious Cherry Brownies clocks in at around 250 calories, with about 14 grams of fat and 32 grams of carbs. You get about 3 grams of protein per square. These are treats, friends, but they are worth every single bite!
Share Your Experience Making These Cherry Brownies
I really, truly hope you enjoyed making these simple Cherry Brownies as much as I love eating them! This is one of those recipes that just feels like a hug in dessert form, and when you make one of my recipes, you become part of the kitchen family.
So, please don’t be shy! Drop by the comments below and let me know how they turned out for you. Did you chop your cherries exactly the right way? Did you manage to wait the full time for them to cool before cutting? I’d love to see your results—snap a picture and tag me if you post online! If you have any lingering questions, you can always reach out to me personally through the contact page if you need further help.
And hey, if you loved this recipe, give it a star rating right below this text! It helps other chocolate lovers find their new favorite go-to dessert. Happy baking, friend!
Print
Simple Cherry Brownies
- Total Time: 45 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for rich brownies with cherry pieces.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dried or frozen cherries, chopped
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the melted butter and sugar until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips and cherries.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- If using frozen cherries, do not thaw them before adding to the batter.
- For fudgier brownies, reduce the baking time by 2-3 minutes.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 30
- Sodium: 100
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 55
Keywords: cherry brownies, chocolate, dessert, baked goods, easy brownies