Chocolate Cherry Brownies

An irresistible chocolate cherry brownies recipe made from scratch with chocolate, cocoa, and fresh cherries; this is the perfect summer brownie recipe, a fantastic variation for all brownie lovers.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Servings

Calories 181kcal

Author Adina

Equipment

Ingredients

1 cup cherries pitted and halved 150 g Note 2
2 oz dark chocolate 60 g, Note 3
½ cup unsalted butter 125 g, Note 4
2 tablespoons oil neutral-tasting, Note 5
3 eggs large
⅓ cup white sugar 60 g
⅓ cup brown sugar 60 g
½ cup all-purpose flour 75 g
½ cup unsweetened cocoa powder 50 g
½ teaspoon baking powder
a pinch of salt
⅓ cup dark chocolate chips 50 g, optional

Instructions

Preheat the oven to 350°F (175°C). Grease and line the baking pan with parchment paper with an overhang on two sides.
Cherries: Pit and halve the cherries and set them aside.
Chocolate-butter mixture: Chop the chocolate and cut butter into small cubes. Place them in a small heatproof bowl. Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn’t touch the water. Melt everything on very low heat, occasionally stirring (Note 6). Leave to cool slightly while you prepare the rest.
Whisk the eggs and the white and brown sugar with a hand mixer until thicker and creamy.
Mix flour, baking powder, a pinch of salt, and cocoa powder in a separate bowl.
Stir 2 tablespoons of oil into the melted butter-chocolate mixture.
Combine batter: Add the chocolate and the flour mixture to the beaten sugar and eggs. Mix in shortly on high speed.
Fold in the cherries. If using chocolate chips, fold them in as well. You can scatter a few more on the batter (Note 7).
Bake: Pour batter into the prepared tin and bake for 24-28 minutes, depending on how you like them and your oven (See blog post).
Cool: Place the tin on a wire rack and let cool completely. Lift the chocolatey brownies out using the overhang parchment paper, cut into squares and serve.

Notes

Use a digital kitchen scale in baking; it guarantees for best results.
If using frozen fruit, it must be defrosted and patted dry. If using canned fruit, drain it well and pat it dry with paper towels.
Dark chocolate chips can be used instead, but I always think a chocolate slab tastes better. I use 70-80% dark chocolate.
European-style butter is best; it contains more fat (82-86%) and makes baked goods richer.
Neutral-tasting vegetable, canola, or avocado oil.
Alternatively, microwave on high on 30-second bursts, stirring in between. It will take 1 to 1 ½ minute.
If folding in some chocolate chips, you might need to increase the baking time slightly (1-2 minutes).

Nutrition