That first bite, when the deep, rich chocolate melts on your tongue, swiftly followed by the sweet-tart burst of a warm cherry – it’s a moment of pure, unadulterated bliss. It reminds me of late summer afternoons, picking cherries with my grandmother, knowing some would be destined for her famous, albeit slightly different, chocolate cherry creations. These chocolate cherry brownies aren’t just a dessert; they’re an experience.
These particular chocolate cherry brownies are my go-to when I want something that feels incredibly special without requiring hours in the kitchen. They are dense, fudgy, and packed with that irresistible combination of dark chocolate and juicy cherries. Perfect for a cozy weekend treat, a potluck where you want to impress, or even a weeknight when you simply need a truly magnificent chocolate fix. The beauty of chocolate cherry brownies lies in their sophisticated yet comforting flavor profile.
Why You’ll Love This Recipe
- Intensely Flavorful: The combination of rich chocolate and bright cherries is a classic for a reason. These chocolate cherry brownies deliver a truly decadent taste.
- Wonderfully Fudgy Texture: If you love a brownie that’s moist and dense rather than cakey, this recipe is your new best friend. The arrowroot powder contributes to an amazing chewiness.
- Surprisingly Simple: Despite their gourmet appeal, these chocolate cherry brownies are straightforward to make, using mostly pantry staples.
- Perfectly Versatile: Dress them up with a dusting of powdered sugar for guests, or enjoy them warm from the pan for a cozy night in. They’re a fantastic treat for chocolate lovers and fruit enthusiasts alike.
- Great for All Seasons: While fresh cherries are a summer delight, frozen cherries work wonderfully, making these chocolate cherry brownies a year-round indulgence.
Ingredients for Chocolate Cherry Brownies
Let’s talk about what makes these chocolate cherry brownies so incredibly good. Quality ingredients are key!
Core Ingredients
- 6 tablespoons coconut oil or butter: This provides richness and moisture. Coconut oil adds a very subtle hint of coconut that pairs beautifully with chocolate and cherry, while butter offers a classic, creamy flavor.
- 8 ounces (225 grams) chocolate: The star of the show! Use a good quality chocolate here; it makes all the difference in your chocolate cherry brownies.
- 3/4 cup sugar: Granulated sugar works perfectly to provide sweetness and contributes to the texture.
- 2 large eggs: These act as a binder and add richness and structure.
- 3 tablespoons arrowroot powder (can substitute with cornstarch): This is my secret for incredibly fudgy chocolate cherry brownies with a lovely chew. It’s a great gluten-free alternative to flour in brownies.
- 1 tablespoon cocoa powder: This deepens the chocolate flavor, adding another layer of richness. Unsweetened natural or Dutch-process will work.
- 1/2 cup cherries (fresh or frozen): These jewels provide bursts of fruity sweetness and a lovely textural contrast. If using frozen, no need to thaw!
- 1/4 cup chocolate chips (optional): For those who believe there’s no such thing as too much chocolate, these add extra pockets of melty goodness.
Substitutions and Tips
- Coconut Oil vs. Butter: Both are excellent. If using coconut oil, unrefined will lend a gentle coconut aroma, while refined is more neutral. Butter will give a classic brownie flavor.
- Arrowroot Powder vs. Cornstarch: These can generally be used interchangeably in this recipe as a thickener. Arrowroot yields a slightly glossier finish.
- Sugar Adjustments: If your cherries are very sweet or you prefer a less sweet brownie, you can slightly reduce the sugar to 2/3 cup, but I wouldn’t go much lower, as it affects texture too.
- Type of Cherries: Sweet cherries like Bing or Rainier are fantastic. If you like a tarter profile in your chocolate cherry brownies, Morello or other sour cherries could be used, though you might want to ensure they are pitted and perhaps slightly increase the sugar if they are very tart.
- Adding Nuts: Feel free to add 1/2 cup of chopped walnuts or pecans if you enjoy a nutty crunch in your chocolate cherry brownies.
Best Type of Chocolate and Cherries to Use
Choosing the right main ingredients will elevate your chocolate cherry brownies from good to unforgettable.
For the chocolate, I highly recommend using a good quality baking chocolate bar, chopped, rather than chocolate chips for the main melted component. Baking chocolate is formulated to melt smoothly and will give your chocolate cherry brownies a more luxurious texture.
- Bittersweet chocolate (60-72% cacao): This is my top choice. It provides a deep, intense chocolate flavor that balances the sweetness of the sugar and cherries beautifully. It results in truly rich chocolate cherry brownies.
- Semi-sweet chocolate (50-60% cacao): A great alternative if you prefer your brownies a touch sweeter. Still offers a wonderful chocolate punch.
- Milk chocolate: While you can use it, it will result in a much sweeter and less intensely chocolatey brownie. If using milk chocolate, you might consider slightly reducing the sugar in the recipe.
For the cherries, you have a couple of great options:
- Fresh Cherries: When in season (typically summer), fresh, sweet cherries are unbeatable. Look for plump, firm cherries with vibrant color. You’ll need to pit them, of course, but the flavor is worth it. Bing, Lambert, or Rainier varieties are all excellent choices for chocolate cherry brownies.
- Frozen Cherries: A fantastic and convenient option, especially out of season. They work wonderfully in baked goods. There’s no need to thaw them before adding to the batter; this actually helps prevent them from bleeding too much color. Just be aware that frozen cherries can sometimes release a bit more moisture, but the arrowroot powder helps manage this.
Ultimately, the best choice depends on your preference for chocolate intensity and cherry availability. Both paths lead to delicious chocolate cherry brownies!
Kitchen Tools You’ll Need
You don’t need a lot of fancy equipment to make these delightful chocolate cherry brownies.
Must-Have Tools
- 8×8 inch baking pan: This size is perfect for achieving thick, fudgy brownies. Glass or metal will work.
- Saucepan: For melting the chocolate and coconut oil/butter. A medium-sized one is ideal.
- Mixing Bowls: You’ll need at least one large bowl for the batter.
- Whisk: For combining the eggs and sugar.
- Spatula: A silicone or rubber spatula is essential for folding the ingredients together and scraping the bowl.
- Measuring Cups and Spoons: For accuracy in baking.
Nice-to-Have Extras
- Parchment Paper: Lining the baking pan with parchment paper makes lifting the brownies out for cutting super easy and ensures they don’t stick. Leave an overhang on two sides to act as “handles.”
- Cherry Pitter: If using fresh cherries, a cherry pitter is a huge time-saver.
- Electric Hand Mixer or Stand Mixer: While not strictly necessary (these can be made by hand), a mixer can make creaming the eggs and sugar a bit quicker.
How to Make Chocolate Cherry Brownies
Alright, let’s get to the fun part – baking these incredible chocolate cherry brownies! Follow these steps for fudgy perfection.
Step 1: Prep the Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Grease your 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. This little step makes a big difference later!
Step 2: Melt Chocolate and Fat
In a medium saucepan, combine the chopped chocolate and coconut oil (or butter). Melt over low heat, stirring frequently, until smooth and glossy. Be patient here – you don’t want to scorch the chocolate. Once melted, remove from heat and set aside to cool slightly. This slight cooling prevents the eggs from scrambling in the next step. You want it warm, not hot.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the sugar and eggs until well combined and slightly pale. This incorporates a little air, which helps with the texture of your chocolate cherry brownies.
Step 4: Add Melted Chocolate
Pour the slightly cooled melted chocolate mixture into the egg and sugar mixture. Whisk until everything is well incorporated and the batter is smooth and shiny. Oh, the aroma already!
Step 5: Incorporate Dry Ingredients
Add the arrowroot powder (or cornstarch) and cocoa powder to the wet ingredients. Gently fold them in with a spatula until just combined. Be careful not to overmix at this stage; overmixing can lead to tougher brownies. A few streaks of dry ingredients are okay.
Step 6: Fold in Cherries and Chocolate Chips
Gently fold in the cherries (fresh or frozen – no need to thaw frozen ones) and the optional chocolate chips. Distribute them evenly throughout the batter. This is where the magic of chocolate cherry brownies truly begins to take shape.
Step 7: Bake the Brownies
Pour the batter into your prepared baking pan and spread it evenly with the spatula. Bake for 25-35 minutes. The baking time can vary depending on your oven and whether you used fresh or frozen cherries (frozen might take a few minutes longer). The brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. You’re looking for fudgy, not cakey, so a little moisture on the toothpick is good! The edges should look set.
Step 8: Cool Completely (The Hardest Part!)
Remove the chocolate cherry brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial for achieving that perfect fudgy texture and for clean slices. Resist the urge to cut into them while hot, as they will be too gooey and fall apart (though admittedly, a warm, gooey spoonful is a treat in itself!). Cooling can take 2-3 hours at room temperature, or you can speed it up in the fridge after they’ve cooled for about an hour on the counter.
Step 9: Slice and Serve
Once completely cooled, use the parchment paper overhangs to lift the brownies out of the pan. Place them on a cutting board and slice into squares. Now, you can finally enjoy your homemade chocolate cherry brownies!
Tips for Success
Want to ensure your chocolate cherry brownies turn out perfectly every time? Here are my top tips:
- Don’t Overbake: This is the most common brownie mistake! Overbaking leads to dry, cakey brownies instead of the fudgy texture we’re aiming for. Start checking for doneness at the lower end of the baking time. Remember, a toothpick should come out with moist, fudgy crumbs, not completely clean.
- Use Quality Chocolate: The flavor of your chocolate cherry brownies heavily depends on the chocolate you use. Opt for a good quality baking chocolate bar (bittersweet or semi-sweet) for the best results.
- Cool Completely Before Cutting: I know it’s tempting, but allowing the chocolate cherry brownies to cool fully is essential. It allows them to set properly, resulting in a much better texture and cleaner cuts. This resting period lets the flavors meld beautifully too.
- Measure Arrowroot Powder Accurately: If using arrowroot powder (or cornstarch), ensure you measure it correctly. Too much can make the brownies overly gummy, while too little won’t achieve that desired fudgy chew.
- Gentle Mixing: Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten (even with arrowroot’s minimal gluten interaction, it affects protein structures) and can make the chocolate cherry brownies tough.
How to Store Chocolate Cherry Brownies
Proper storage will keep your delicious chocolate cherry brownies fresh and enjoyable for as long as possible.
- Room Temperature:
Once completely cooled, you can store your chocolate cherry brownies in an airtight container at room temperature for up to 3 days. If your kitchen is very warm or humid, consider refrigerating them sooner. - In the Refrigerator:
For longer storage, place the cut brownies in an airtight container in the refrigerator for up to 5-7 days. Chilling can make them even fudgier! Let them come to room temperature for about 15-20 minutes before serving, or if you like a chewier, firmer brownie, enjoy them straight from the fridge. To reheat, you can microwave a single brownie for 10-15 seconds. - Freezing Tips:
Yes, chocolate cherry brownies freeze wonderfully! This is great for making a batch ahead of time.- How to Freeze: Once completely cooled and cut, wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe zip-top bag or airtight container. Alternatively, you can freeze the entire uncut slab by wrapping it well.
- Storage Time: They will keep well in the freezer for up to 3 months.
- Thawing and Reheating: Thaw wrapped brownies at room temperature for a few hours or overnight in the refrigerator. You can enjoy them as is, or warm them slightly in the microwave (15-20 seconds) or in a 300°F (150°C) oven for 5-8 minutes for that freshly-baked taste.
Frequently Asked Questions (FAQs)
Can I use all-purpose flour instead of arrowroot powder?
Yes, you can substitute all-purpose flour for arrowroot powder on a 1:1 basis if you prefer, or if it’s what you have on hand. The texture will be slightly different; arrowroot gives a uniquely chewy and fudgy result, while flour might make the chocolate cherry brownies a bit more cake-like, but still delicious.
Can I make these chocolate cherry brownies gluten-free?
This recipe is already designed to be easily gluten-free if you use arrowroot powder (which is naturally gluten-free) and ensure your chocolate and cocoa powder are certified gluten-free. Always check labels if cross-contamination is a concern.
What if I don’t have fresh or frozen cherries?
If you can’t find fresh or frozen cherries, you could try using dried cherries, but the texture and moisture content will be different. If using dried cherries, consider rehydrating them slightly in warm water or a bit of cherry liqueur for about 15-20 minutes before adding them to the batter. Drained, jarred cherries (like Amarena or Morello) could also work, but pat them very dry to avoid adding excess moisture to your chocolate cherry brownies.
How do I know when my chocolate cherry brownies are perfectly baked?
The edges should look set and slightly pulled away from the sides of the pan. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter. If it comes out completely clean, they might be slightly overbaked. For ultimate fudginess, err on the side of slightly underbaking.
Can I double this chocolate cherry brownies recipe?
Yes, you can double the recipe and bake it in a 9×13 inch pan. You’ll likely need to increase the baking time by 5-10 minutes. Start checking for doneness around the 35-minute mark.
Conclusion
There you have it – a recipe for what I believe are truly exceptional chocolate cherry brownies. The rich, decadent chocolate base punctuated by those bright, juicy cherries creates a flavor symphony that’s hard to beat. They are a testament to how simple ingredients, when combined with a little care, can result in something truly special. I hope these chocolate cherry brownies become a beloved treat in your home, perfect for celebrating moments big and small, or simply for indulging a well-deserved craving. Happy baking!
