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These Chocolate Cherry Brownies are rich, fudgy, and loaded with chocolate chips and juicy cherries. They’re easy to make with simple ingredients and only take about 15 minutes to prep. And fresh or frozen cherries both work, so you can make them any time of year.
I’ve always loved chocolate and cherries together and they work especially well in this brownie recipe. The cherries add little bursts of sweet-tart flavor that go really well with all that rich chocolate.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
This is also a pretty simple brownie recipe. The batter comes together quickly, and there aren’t a bunch of extra steps or special ingredients to deal with. Fresh cherries can be used when they’re in season, but frozen or canned cherries work just fine too.
These brownies are easy enough for a regular dessert at home, but they’re special enough for potlucks, parties, and holidays. Serve them plain or add a scoop of vanilla ice cream if you want to dress them up a little. And if you want to make them ahead, they freeze well.
For more easy chocolate treats with fruits, try my Cherry Chocolate Cupcakes and Chocolate Raspberry Bars recipes.
Chocolate Cherry Brownies Ingredients Needed
- Butter – I used unsalted butter and melting it first gives the brownies a denser texture.
- Sugar – Granulated white sugar adds sweetness and helps create a slightly crackly top.
- Eggs – Use room temperature eggs for a smoother batter.
- Vanilla extract – Enhances the chocolate flavor.
- All-purpose flour – For best results, spoon it into the measuring cup and level it off rather than scooping it.
- Unsweetened cocoa powder – Give it a quick sift to prevent lumps in the batter.
- Salt – Balances the sweetness.
- Semisweet chocolate chips – Add pockets of melty chocolate throughout the brownies.
- Cherries – Fresh or frozen can be used (see my prep tips below).
Get the complete ingredients & directions in the recipe card below.
How to Make Cherry Chocolate Brownies
Preheat the oven and prep a baking pan by lining it with parchment or foil and lightly greasing it.
In a large bowl, mix the melted butter and sugar until fully combined.
Whisk in the eggs and vanilla until the mixture looks smooth and glossy.
Add the flour, cocoa powder, and salt, stirring just until the dry ingredients are incorporated.
Fold in the chocolate chips and cherries gently, just until they’re evenly distributed throughout the batter.
Pour the brownie batter into the pan.
Bake until the brownies are set but still slightly fudgy in the center. A toothpick should come out with a few moist crumbs on it.
The center may look a little soft when the pan comes out of the oven. That’s what you want – they’ll finish setting up as they cool.
Allow the brownies to cool completely before slicing for cleaner edges.
Tips for Making Chocolate Brownies with Cherries
- Fresh cherries should be pitted and chopped before measuring them.
- When using frozen cherries, be sure to thaw them ahead of time and drain. Then pat with a paper towel until they’re dry.
- Sift the dry ingredients to keep the batter smooth and reduce lumps.
- Avoid overmixing the batter – too much mixing can make the brownies more cake-like instead of fudgy.
Recipe Substitutions & Variations
- Nuts: Chopped walnuts or pecans would be a great mix-in.
- Chocolate: Substitute with dark chocolate chips or use chopped chocolate bars if that’s what you have on hand.
- Topping: Spread your favorite frosting over the top or add a drizzle of caramel or chocolate syrup for an extra decadent treat.
What to Serve with Chocolate Cherry Brownies
A scoop of vanilla ice cream is always a good choice, but whipped cream, powdered sugar, or a drizzle of chocolate sauce work too. Serve the brownies warm if you like them soft and gooey, or let them cool completely for cleaner slices that are easier to serve at parties, potlucks, or tuck into lunchboxes.
How to Store Homemade Brownies
Transfer the cooled brownies to an airtight container, or wrap with aluminum foil and store on the counter for up to 5 days. They’ll keep up to a week if you store them in the refrigerator.
Can I freeze brownies made from scratch?
Yes! Let the brownies cool completely before cutting them into squares. Wrap each piece tightly in plastic wrap, then place in an airtight container or freezer-safe bag. Freeze for up to three months.
When you’re ready to enjoy, let the brownies thaw at room temperature. You can also warm them slightly in the microwave if you want them soft and gooey again.
What type of cocoa powder should I use for these brownies?
Use a high-quality natural unsweetened cocoa powder for the best results. It gives these brownies a rich, classic chocolate flavor. Dutch-processed cocoa powder can also be used, but the flavor will be a little smoother and less intense.
These brownies never last long around here. They’re rich and chocolatey, easy to make, and the cherries add just enough sweet-tart flavor to make them a little different from a classic brownie.
More Chocolate Desserts…
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Homemade Chocolate Brownies with Cherries
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated white sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1½ cups chopped, pitted cherries, fresh or frozen, thawed and drained
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or aluminum foil and lightly grease the paper. Set aside.
- Whisk together melted butter and sugar in a large bowl until combined.1 cup unsalted butter, 2 cups granulated white sugar
- Add eggs and vanilla and whisk until smooth.4 large eggs, 1 teaspoon vanilla extract
- Sift in flour, cocoa powder, and salt, stirring until just combined.1 cup all-purpose flour, 1 cup unsweetened cocoa powder, ½ teaspoon salt
- Gently fold in chocolate chips and cherries.1 cup semisweet chocolate chips, 1½ cups chopped, pitted cherries
- Transfer the batter to the prepared pan, spreading the batter evenly. Bake for 30–35 minutes. The brownies are done when a toothpick inserted in the center comes out with just a few crumbs.
- Let cool completely before cutting into squares.
Notes
- Don’t overmix the batter – stir just until the dry ingredients are incorporated.
- If you’re using frozen cherries, make sure you thaw and drain them before adding to the batter. You may need to pat them dry with a paper towel if they’re wet.
- Add chopped walnuts or pecans if desired.
- For a fancier treat, top cooled brownies with frosting or a drizzle of chocolate or caramel syrup.
- Leftover brownies should be covered and stored on the counter for up to 5 days or in the refrigerator for up to 7 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
