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Cherry brownies combine rich chocolate with the tart flavor of cherries for a truly irresistible dessert. Baking these during cherry season fills my kitchen with a sweet and comforting aroma that draws everyone in. The gooey chocolate and bursts of juicy cherries make this treat stand out on any dessert table.
Making these for my family always takes me back to summer picnics in the park. There is nothing like biting into a warm chocolatey square with a tart cherry surprise inside.
Ingredients
- Fresh or frozen cherries: The hero ingredient adds sweetness and a pop of tart flavor I look for cherries that are plump and brightly colored
- Dark chocolate: Gives the brownies their classic fudgy richness A bar with at least seventy percent cocoa offers deep flavor
- Butter: Ensures a soft texture and adds richness Use unsalted butter for better control of the saltiness
- Granulated sugar: Balances the dark chocolate and cherries Look for fine granulated sugar for smooth mixing
- Large eggs: Provide structure Choose eggs that are fresh for best results
- All purpose flour: Gives the brownies body and chew I prefer unbleached flour for purity
- Cocoa powder: Deepens the chocolate flavor Use unsweetened cocoa and check for a fragrant aroma
- Baking powder: Helps brownies rise and stay soft Check the freshness date for good lift
- Salt: Enhances flavor and counterbalances sweetness Use fine sea salt for even distribution
- Vanilla extract: Adds a warm comforting aroma Pure vanilla will make a difference
Step-by-Step Instructions
- Prepare the Baking Pan:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Grease or line an eight by eight inch pan with parchment paper for easy brownie removal.
- Melt the Chocolate and Butter:
- In a heatproof bowl set over simmering water or in short bursts in the microwave melt together dark chocolate and butter. Stir gently until completely smooth and glossy so you have no lumps left.
- Mix Eggs Sugar and Vanilla:
- In a separate large bowl whisk eggs granulated sugar and vanilla extract until the mixture becomes pale and slightly thick. This step traps a little air and gives the brownies lightness.
- Combine Chocolate and Egg Mix:
- Pour the melted chocolate and butter mixture into the egg mixture. Use a spatula or wooden spoon to fold them together until there are no streaks left.
- Add Dry Ingredients:
- Sift flour cocoa powder baking powder and salt together. Slowly fold dry mix into wet ingredients using gentle strokes. Stop once no flour streaks remain for tender brownies.
- Fold in Cherries:
- Gently fold in pitted cherries making sure they are evenly scattered throughout the batter for even flavor in every bite. Do not overwork the batter here.
- Bake:
- Pour the finished brownie batter into your prepared pan and smooth out the top. Slide into the oven and bake twenty five to thirty minutes. A toothpick should come out with a few moist crumbs for that classic fudgy texture.
- Cool and Serve:
- Let brownies cool entirely in the pan for best cutting results. If you can wait refrigerate for one to two hours for extra clean slices. Cut into squares and enjoy.
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My favorite ingredient here is dark chocolate with high cocoa content. It makes every bite rich and satisfies even the strongest chocolate cravings. One of my most cherished memories is making these with my daughter on her birthday cherries stained on our hands and faces while we snuck tastes from the bowl.
Storage Tips
Store cherry brownies in an airtight container at room temperature for up to two days. For longer freshness place them in the fridge where they will keep their chewy texture for up to a week. You can also freeze cut brownies wrapped tightly in plastic and foil for up to three months.
Ingredient Substitutions
No fresh cherries Try thawed frozen cherries just blot them dry before folding in to avoid excess moisture. If you are out of dark chocolate use semisweet chips or a high quality baking chocolate bar. Vegan butter and a flaxseed egg can be swapped for a dairy or egg free version though the texture may change slightly.
Serving Suggestions
Served warm with a scoop of vanilla ice cream these brownies are always a hit. For a special touch drizzle with melted chocolate or dust with powdered sugar. They also pair well with coffee for an afternoon pick me up.
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A Brief Recipe History
Cherry brownies are a twist on traditional American brownies which date back to the early twentieth century. Adding cherries brings a nod to classic Black Forest desserts from Europe creating a fusion treat with an extra burst of flavor and color.
Recipe FAQs
- → Can I use frozen cherries instead of fresh?
Yes, both fresh or frozen pitted cherries work well—just drain excess liquid from frozen ones to avoid a soggy texture.
- → How do I achieve fudgy brownies?
Do not overmix the batter and bake until just set, with a few moist crumbs on the testing toothpick for a fudgier result.
- → Can I substitute dark chocolate with milk chocolate?
Milk chocolate can be used, though the brownies will be sweeter and less rich than those made with dark chocolate.
- → How should I store the brownies?
Keep brownies in an airtight container at room temperature for up to three days, or refrigerate for a chewier texture.
- → Can nuts or other mix-ins be added?
Yes! Walnuts, pecans, or chocolate chips can be folded in with the cherries to add crunch and extra flavor.