Chocolate Cherry Brownies (Ultra-Fudgy)
These Chocolate Cherry Brownies are ultra-fudgy, rich, and deeply chocolatey, with bursts of tart cherries in every bite. Made with dark chocolate and Dutch-process cocoa, they strike the perfect balance between indulgent and not overly sweet. Fresh, frozen, or dried cherries all work, making this an easy, year-round dessert that feels both comforting and elevated. Perfect for holidays, potlucks, or anytime you want a brownie with a bakery-quality twist.
Servings 9 large brownies
Calories 450kcal
Cost $10 for entire recipe
Equipment
- 9×9-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Microwave-safe bowl or double boiler
- Cooling rack
- Sharp knife (for slicing)
Ingredients
- ½ cup 113 g unsalted butter
- 6 oz 170 g dark chocolate (60–70%), chopped
- ¾ cup 150 g granulated sugar
- ¼ cup 50 g brown sugar
- 2 large eggs room temp
- 1 tsp vanilla extract
- ¾ cup 95 g all-purpose flour
- ¼ cup 25 g Dutch-process cocoa powder
- ½ tsp fine sea salt
- ½ cup 85 g chocolate chunks or chips
- ¾ cup cherries fresh pitted or frozen thawed & well-drained or dried—see notes
Instructions
- Heat oven to 350°F (175°C). Line a 9×9 pan with parchment.
- Melt butter + chocolate together (microwave in bursts or over a double boiler) until smooth. Cool 2 minutes.
- Whisk sugars into the warm chocolate until glossy.
- Add eggs + vanilla, whisking until thick and shiny.
- Fold in flour, cocoa, and salt just until combined.
- Gently fold in cherries and chocolate chunks.
- Bake 30–35 minutes, until edges are set and a toothpick shows moist crumbs (not wet batter).
- Cool completely before slicing for clean edges.
Notes
-
Cherry options:
Fresh, frozen, or dried cherries all work. If using frozen cherries, thaw completely and pat very dry to avoid excess moisture. For dried cherries, reduce the amount to ½ cup and consider soaking briefly in warm water or cherry juice for softness. -
Chocolate choice matters:
Use 60–70% dark chocolate for balance. Milk chocolate will make the brownies overly sweet and softer. -
Dutch-process cocoa recommended:
It gives a darker color and smoother chocolate flavor. Natural cocoa can be used but will taste slightly sharper. -
Do not overmix:
Once the flour is added, fold gently. Overmixing leads to dense or tough brownies. -
Bake for fudgy texture:
The brownies should look slightly underbaked in the center. A toothpick should come out with moist crumbs, not wet batter. -
Cooling is essential:
Let brownies cool completely before slicing to allow the structure to set and achieve clean edges. -
Flavor variations:
Add ½ tsp almond extract or 1 tsp espresso powder for depth without overpowering the cherry flavor. -
Pan size matters:
A 9×9-inch pan creates thick, fudgy brownies. Using a larger pan will result in thinner, drier brownies and requires a shorter bake time. -
Make-ahead friendly:
These brownies taste even better the next day as the cherry and chocolate flavors meld.
🍨 Serving Ideas
- Warm with vanilla ice cream
- Dust with cocoa or powdered sugar
- Drizzle with cherry compote or dark chocolate ganache