Can I use canned cherries?

Yes, but drain them thoroughly to avoid extra liquid messing with the texture.

How do I store these brownies?

Keep them in an airtight container at room temperature for up to 3 days. Or, pop them in the fridge for a fudgier texture!

Can I freeze cherry brownies?

Absolutely! Wrap cherry brownies individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months.

What’s the best cocoa powder to use?

I recommend using a high-quality unsweetened cocoa powder. It makes a BIG difference in flavor!

Can I make these cherry brownies gluten-free?

Yes! Just swap the all-purpose flour with a gluten free 1:1 baking mix.

Cherry Brownies Made from Scratch

Description

Fudgy cherry brownies made with fresh cherries and rich chocolate. Ready in 30 minutes, they’re rich, irresistible, and sure to satisfy your sweet tooth!

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/3 cup cocoa powder (unsweetened)
1/4 teaspoon salt
1/2 teaspoon baking powder
Chopped chocolate

Wet Ingredients:

1/2 cup butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Cherry Magic:

1 cup fresh or frozen cherries, pitted and halved
Optional: 1/4 cup chocolate chips

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Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
In a separate large bowl, mix the melted butter and sugar until smooth.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture. Fold gently until just combined.
Fold in the cherries and chocolate chips, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely before cutting and serving.

Notes

Room Temperature Ingredients:
Bring eggs and butter to room temperature before mixing. This ensures the batter comes together smoothly and bakes evenly.
Use Fresh or Frozen Cherries:
For the best flavor, use fresh cherries when in season. If using frozen cherries, thaw and pat them dry to avoid adding extra moisture to the batter.
Coat Cherries in Flour:
Toss the cherries in a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom of the brownies.
Don’t Overmix the Batter:
Fold the wet and dry ingredients gently until just combined. Overmixing can result in dense, tough brownies.
Check for Doneness:
Use a toothpick to check the center of the brownies. A few moist crumbs are fine, but avoid wet batter for a perfect fudgy texture.

Nutrition

Calories: 210 kcal
Sugar: 20g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g