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    Home » Recipes » Bars and Brownies

    Chocolate Cherry Brownies

    Published: Mar 28, 2021 · Modified: Mar 10, 2023 by Anna · This post may contain affiliate links · This blog generates income via ads · 29 Comments

    Jump to Recipe Jump to Video Print Recipe

    Rich, decadent and completely irresistible- it's the best way to describe these chocolate cherry brownies. With paper-thin, crackly top, fudgy and gooey in the middle, and crispy, chewy corners and chunks of sweet and juicy cherries, these chocolate brownies tick ALL of the boxes and more!

    They are quick and easy to make, and are ideal bake for any occasion. Made for sharing, but once you try them, you will want to keep them all for yourself!

    side super close up at a stack of three chocolate cherry brownies

    This recipe is based on my Easy Homemade Brownies, and the ingredients are exactly same, but these chocolate brownies have sweet and juicy cherries added to them. If you preference is brownies without the fruit, you may want to check out my Tahini Brownies recipe or my indulgent Guinness Brownies.

    Jump to:
    • Ingredients
    • Method
    • Timings
    • How to get shiny top on brownies
    • Variations
    • Storing and freezing
    • Top tip
    • FAQ's
    • 📖 Recipe
    • Comments

    Ingredients

    Here's what you will need to make these brownies:

    top view of ingredients for cherry brownies
    • Unsalted butter.
    • Sugar - caster or granulated sugar is fine.
    • Flour - all purpose / plain flour.
    • Eggs - use large or medium eggs.
    • Baking powder.
    • Salt.
    • Cocoa powder - try to use unsweetened, Dutch-processed cocoa powder. Dutch processed (or alkalized) cocoa is much less bitter than natural cocoa powder, because it has been treated with an alkaline to reduce the acidity of cocoa. It is also usually darker in appearance, and will produce darker batter. UK doesn't really differentiate between Dutch processed and natural cocoa in recipes, so it is always best to check the ingredients list to make sure (check out this short article from Nigella, to learn more about cocoa).
    • Chocolate - use good quality chocolate, best you can afford. I always use chopped chocolate in my baking, because it is higher quality than chocolate chips (which are often made with vegetable oil), and it produces better results. I'm a fan of dark chocolate in baking (70% cocoa solids), but I often use both, dark and milk chocolate when making brownies. For any readers based in the US, you can use semisweet or bittersweet chocolate, or a mixture of both.
    • Cherries - you can use fresh, tinned or frozen cherries in this recipe. I have tested this recipe multiple times, and with each type of the cherries. My personal preference is to use fresh cherries, as they are most flavoursome. If using frozen cherries, there is no need to defrost them first. One thing that I would say about using frozen cherries is that you may want to add few extra minutes to the baking time, as they add more moisture to the bake. I know some recipes are also using maraschino cherries, but I haven't tried it myself.

    Scroll to the bottom of this post for the recipe card and the full list of the ingredients.

    Method

    Watch the video in the recipe card to see how I made these brownies.

    Start with greasing and lining the 8 x 8 baking tin with baking paper, leaving plenty of overhang (it helps with removing the brownies from the tin later). Preheat the oven to 170C and make sure the baking shelf is in the middle part of your oven.

    Firstly, melt the butter with 100g of sugar. Wait until the sugar has fully dissolved and you have thick, glossy mixture. Remove it from the heat and set aside to cool slightly.

    top view of sugar being added to bowl with eggs
    top view of eggs and sugar being whisked

    Place the eggs and remaining sugar in a large bowl, and using a hand-held electric mixer or kitchen whisk, beat the eggs and sugar until they are pale and fluffy, about 3-4 minutes. The mixture should almost double in volume and be really airy.

    overhead view of bowl with dry ingredients
    top view of melted butter being poured into whipped eggs

    Tip all of the dry ingredients into a bowl and whisk to combine. Pour the melted butter into the bowl with eggs and sugar. Add dry ingredients into wet ones, fold the ingredients together using a spatula or wooden spoon, but do not overmix it. Few streaks of flour remaining are just fine.

    overhead shot of person folding dry ingredients into wet
    top view of bowl with brownie batter and cherries on top

    Lastly, fold in the chopped chocolate and cherries. Mix it all to combine again, then transfer the brownie batter into the prepared baking tin. You can scatter some more chocolate and cherries on top if you desire.

    overhead shot of square baking tin with brownie batter
    top view of brownie in the baking tin

    Timings

    Bake the brownie for 38- 40 minutes. It should be slightly under-baked (it will continue to cook and set after you take it out of the oven), and the toothpick inserted in the middle should come out with crumbs attached to it.

    If you like your chocolate brownie to be more cakey, simply bake it for a bit longer (40- 45 minutes), or until toothpick inserted in the middle comes out almost clean.

    Allow the brownie to cool before slicing it. Wait at least an hour, or ideally, until they have cooled completely. The longer you wait before slicing them, the more set they will be. I always allow them time to cool down, then transfer them to the fridge to chill overnight, but it's up to you whether you want (and can!) wait for that long.

    top view super close up at chocolate cherry brownie

    How to get shiny top on brownies

    Different recipes claim different things when it comes to achieving that iconic, paper-thin and shiny brownie top. Based on my experience and years of baking brownies, I believe that there are two things to watch out for:

    • Make sure you beat the eggs and sugar together until the mixture is light, pale and fluffy (almost doubled in volume). You want to beat as much air into the eggs as possible, just like you do when making meringue.
    • Use good, high quality chocolate/ chocolate chips- it will make ALL the difference! I promise you, using quality chocolate will guarantee that beautiful, glossy top we all aiming for!
    overhead close up of square brownie slices

    Variations

    • Mini brownie bites - Instead of slicing the brownies into medium size squares, cut them into small bite-sized chunks.
    • Gluten-free brownies - Use good quality gluten free flour instead of the plain / all purpose flour to turn this recipe into gluten free version.
    • Vegan brownies - For the vegan version, check out this recipe for Fudgy Vegan Brownies from the lovely Britt and her blog Banana Diaries. Just add some chopped cherries to the brownie batter!
    • Top it up - Use chocolate frosting or chocolate buttercream to top the brownies with for an ultimate chocolate treat! You could also drizzle them with some chocolate or caramel syrup.
    side view at a corner piece of chocolate brownie

    Storing and freezing

    Store these chocolate cherry brownies at room temperature for up to 4 days, or keep them in the fridge, for up to 6 days.

    They can also be frozen for up to 3 months. Wrap each slice into a double layer of clingfilm and cover with kitchen foil. Thaw them in the fridge overnight and bring to room temperature before serving.

    You can also reheat them in the microwave or in the oven (set at low temperature).

    overhead shot of chocolate brownie sliced into 16 squares

    Top tip

    Only slice your brownie once it has cooled completely. Ideally, chill your bake in the fridge overnight. If you try to cut it while the bake is still warm, it will not hold its shape and it will fall apart.

    FAQ's

    Will frozen or tinned cherries work in this recipe?

    Yes! Any type of cherries will work. If using frozen cherries, there is no need to defrost them first. You may have to add few more minutes to the baking time, when using frozen cherries. If you are using tinned cherries, you can save the juice from the can and add it as a drizzle on top after your brownies have baked! You could also use Morello cherries, if you'd like.

    How do I get the clean, neat cut on my brownies?

    Use a large, sharp knife to slice the bake with. To get that super-clean, neat cut, simply wipe the knife clean between each cut. I always run my knife under the hot water, then wipe it clean before slicing. Also, make sure the brownie has chilled completely and had time to set.

    Can I use different size baking tin?

    You can use different size and shape baking tin to make these brownies. The 9-inch (23 cm) round cake tin will work really well. If you are using rectangular baking pan, it is more likely to be larger and shallower, so you will have to adjust the baking times (reduce it slightly, as they will bake quicker).
    If using smaller, square baking tin, the bake will be deeper, so you will more likely have to add some extra time to baking.

    Why are my brownies not gooey?

    You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Even if you over-baked them, they will still be delicious!

    straight ahead view of stack of brownies with bite missing from the top one

    To pin this recipe and save it for later, use the button on the recipe card or on the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.

    📖 Recipe

    super close up at two slices of chocolate cherry brownies
    Print Recipe Pin Recipe
    4.78 from 68 votes

    Chocolate Cherry Brownies

    Beautiful, fudgy chocolate brownie studded with sweet and juicy cherries! This easy recipe produces perfect, rich and indulgent brownies every time!
    Prep Time15 mins
    Cook Time38 mins
    Cooling time1 hr
    Total Time1 hr 50 mins
    Course: Dessert
    Cuisine: American
    Keyword: brownie, brownies, cherry brownies, chocolate brownies, chocolate cherry brownies
    Servings: 16 brownies
    Calories: 337kcal
    Author: Anna Wierzbinska

    Equipment

    • 8 inch square baking tin
    • baking paper
    • hand-held electric mixer
    • whisk and spatula

    Ingredients

    • 150 g unsalted butter room temperature
    • 300 g sugar caster or granulated
    • 3 large eggs
    • 115 g plain flour
    • 70 g cocoa powder
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 200 g chopped chocolate dark or milk or both
    • 250 g cherries (pitted) cut into halves and quarters
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8" square baking tin and line it with baking paper, with plenty of overhang.
    • In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.
    • In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy, about 5 minutes. Pour the sugar and butter mixture into the sugar and egg mixture and whisk to combine.
    • In a medium bowl mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate and cherries and fold them with spatula until they are evenly incorporated. Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate and scatter it over the top of brownie batter.
    • Bake the brownies for 38- 40 minutes or until the top of the brownies is set and shiny, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have crumb on it.
    • Allow the brownies to cool and set in the tin for at least 1 hour or ideally, until completely cool (I always transfer mine to the fridge to set overnight). Use the overhang baking paper to lift the brownies from the tin, slice into 16 square pieces and enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Video

    Notes

    • You can also bake these brownies in round, 9-inch (23 cm) cake tin. If you are using larger, rectangular baking tin, the brownies will not be as thick and will require less baking time, so make sure you keep an eye on that.
    • If you prefer your brownies to have more cakey, rather than fudgy texture, bake them for few minutes longer (add about 5 minutes to baking time).
    • Allow the brownies to cool completely before cutting them into slices.
    • To achieve the clean cut, use a large, sharp knife and wipe it clean between each cut.
    • Store sliced brownies in the airtight container at room temperature for up to 4 days. You can also store them in the airtight container in the fridge for up to 6 days.
    • You can freeze the brownies for up to 3 months. Wrap them tightly in a double layer of plastic wrap/ clingfilm, followed by a double layer of kitchen foil. To thaw, unwrap the brownies from the packaging and let them sit at room temperature for 3-4 hours.

    Nutrition

    Serving: 150g | Calories: 337kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 204mg | Potassium: 159mg | Fiber: 3g | Sugar: 34g | Vitamin A: 507IU | Calcium: 51mg | Iron: 2mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    More Easy Recipes for Bars and Brownies

    • Guinness Brownies
    • White Chocolate Raspberry Blondies
    • Biscoff White Chocolate Blondies
    • Tahini Brownies

    Reader Interactions

    Comments

    1. Amber Magee

      February 19, 2023 at 4:26 am

      I just made these and they turned out amazing! I used coconut sugar and gluten free flour and the consistency was still perfect. I’m also at altitude 6,000 ft and they too an hour to bake, just wanted to share for anyone else at a higher elevation 😊

      Reply
      • Anna

        February 20, 2023 at 9:45 am

        Hi Amber, thank you so much for this feedback! I'm so happy that you enjoyed the recipe, and I'm sure other readers will find your feedback helpful!

        Reply
    2. Brenda

      November 05, 2022 at 1:11 pm

      Can I use glacé cherries instead? I have everything in my cupboard except fresh/frozen cherries and don’t want to go out in the rain for one item. Thank you for sharing tips.

      Reply
      • Anna

        November 11, 2022 at 8:56 am

        Hi Brenda, glace cherries can also be used. Happy baking!

        Reply
    3. Gillian

      September 21, 2022 at 9:49 pm

      5 stars
      Anna, these are THE BEST brownies I've ever had! Clear instructions, easy to make, the hardest part is waiting for them to set!

      Reply
      • Anna

        September 26, 2022 at 10:24 am

        Hello Gillian, many thanks for the positive feedback! I totally agree, waiting for them to cool and to set is sooo hard, but also sooo worth it, right?

        Reply
    4. MIchelle Annette Jones

      July 30, 2022 at 3:59 am

      Hi All

      These sound delicious, can i use blueberries or best is cherries

      Thank you

      Reply
      • Anna

        August 02, 2022 at 12:13 pm

        Hi Michelle, I haven't tested this recipe with blueberries, but I would love to know if you try it!

        Reply
    5. Cheyenne

      July 09, 2022 at 9:48 pm

      5 stars
      I made this recipe for my partner today and, as someone who usually isn’t big on chocolate or cherries, it was phenomenal!

      I may add some chili next time for some added flavor depth.

      Reply
      • Anna

        July 20, 2022 at 9:32 am

        I'm so glad to hear that Cheyenne! Great idea about adding some chili, I think it will work great!

        Reply
    6. Gayle

      March 26, 2022 at 9:54 am

      5 stars
      Made them yesterday, but used milk and white chocolate.The best brownie I've ever had. My husband and kids loved them too,they already requested this to be a regular bake in our house. Highly recommend this recipe to everyone!

      Reply
      • Anna

        April 05, 2022 at 9:30 am

        Hi Gayle, thanks so much for your review of this recipe, I'm so happy to hear that you and your family enjoyed these brownies!

        Reply
    7. Petra

      October 24, 2021 at 5:43 pm

      5 stars
      These are DELICIOUS! I made for an Oktoberfest party & served w/ soft whipped cream on the side to make them “Black Forest”. I used frozen cherries, and a ceramic dish (8x8 at bottom, 9x9 at top)- they were done in 38 min. Because a lot of other party prep I just used guittard dark choc chips & they turned out great.

      Reply
      • Anna

        October 28, 2021 at 8:44 am

        Hey Petra, thank you so much for your amazing feedback! I'm so pleased to hear that you made and enjoyed this recipe! Thanks for providing the dish dimensions and the timings, the readers will always find it helpful!

        Reply
        • Sab

          December 22, 2021 at 6:21 pm

          Hi, these sound lovely, just wanted to ask whether cherry syrup could be added to give a stronger cherry flavour?

          Reply
          • Anna

            January 06, 2022 at 10:16 am

            Hi Sab, absolutely, that will add even more lovely flavour to them!

            Reply
      • Rania

        January 10, 2022 at 6:19 pm

        I love cherries and brownies but we don’t have fresh cherries. Thank you for sharing that you used frozen ones, thought about it but was afraid it’ll make the brownies soggy.

        Reply
    8. Brianna

      May 20, 2021 at 1:45 am

      5 stars
      Chocolate and cherry is one of my favorite flavor combos. Absolutely loved how fudgy these brownies are!

      Reply
      • Anna

        May 24, 2021 at 11:29 am

        So glad to hear that you enjoyed them Brianna! Thanks for trying this recipe!

        Reply
    9. Melinda

      May 19, 2021 at 9:12 pm

      5 stars
      I’ve always wondered how to achieve that shiny top on homemade brownies, thank you for the tip. This recipe is going to be a big hit with my family!!

      Reply
      • Anna

        May 24, 2021 at 11:40 am

        Thanks Melinda! So happy to read that you have found my tips helpful! Let me know if you bake these brownies, would love to hear more of your feedback.

        Reply
    10. Toni

      May 16, 2021 at 1:58 am

      5 stars
      These are really ahh-mazing treats!

      Reply
      • Anna

        May 16, 2021 at 11:49 am

        Thanks Toni! Glad you enjoyed them!

        Reply
    11. Alice | SkinnySpatula

      May 15, 2021 at 11:02 am

      5 stars
      I made these brownies today and they were absolutely amazing. Perfect texture!

      Reply
      • Anna

        May 16, 2021 at 11:46 am

        Yay! That makes me so happy to hear! Thanks Alice, I appreciate your feedback!

        Reply
    12. Nive

      May 14, 2021 at 4:07 pm

      5 stars
      These look incredibly delicious! What a beautiful pairing too 🙂

      Reply
      • Anna

        May 16, 2021 at 11:45 am

        Thanks very much Nive, chocolate and cherries are match made in heaven!

        Reply
    13. Kelly

      May 10, 2021 at 10:38 am

      5 stars
      I made these brownies yesterday, using a round tin, as per your notes, and they were AMAZING! My boyfriend said this is his new favourite, and I agree!

      Reply
      • Anna

        May 10, 2021 at 12:23 pm

        Hi Kelly, thanks so much for this positive feedback! So happy that they're boyfriend approved too!

        Reply

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    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

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