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.
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.1 cup cherries
Chocolate-butter mixture: Chop the chocolate and cut the 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.2 oz dark chocolate + ½ cup unsalted butter
Whisk the eggs and the white and brown sugar with a hand mixer until thicker and creamy.3 eggs + ⅓ cup white sugar + ⅓ cup brown sugar
Mix flour, baking powder, a pinch of salt, and cocoa powder in a separate bowl.½ cup all-purpose flour + ½ teaspoon baking powder + a pinch of salt + ½ cup unsweetened cocoa powder 50 g +
Stir the oil into the melted butter-chocolate mixture.2 tablespoons oil
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).⅓ cup dark chocolate chips
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
Measurements: Use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Cherries: 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.
Melting: Alternatively, microwave on high on 30-second bursts, stirring in between. It will take 1 to 1 ½ minutes.
If folding in some chocolate chips, you might need to increase the baking time slightly (1-2 minutes).