Name: Chocolate Cherry Brownie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups cherries cut in half, washed, pitted; Sprinkle of sugar; 1 1/3 cup white granulated sugar; 2 large eggs; 1 egg yolk; 5 tablespoons unsalted butter, melted; 1/3 cup oil, canola or vegetable; 1 teaspoon pure vanilla extract; 3/4 cup all-purpose flour; 3/4 cup Dutch process cocoa powder; 1 tablespoon cornstarch; 1 teaspoon salt; 1 cup semi-sweet chocolate chips

Jump to Recipe· 4.9 from 3 reviews

If you’re looking for a dessert that’s a little bit indulgent, a little bit fruity, and absolutely crave-worthy, then you’re going to love this Chocolate Cherry Brownie Recipe. I promise, once you try these roasted cherries nestled into rich, fudgy brownies, you’ll want to make them again and again. Let me walk you through everything you need to know so your brownies come out perfectly every time!

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Why This Recipe Works

Roasting the Cherries: Roasting intensifies their flavor and adds a subtle caramelized sweetness that pairs perfectly with the deep cocoa.
Balanced Fudgy Texture: The combination of melted butter and oil creates a moist, tender crumb that is classic brownie comfort food.
Airy Egg Mixture: Whisking the eggs and sugar helps give the brownies just enough lift and a soft bite rather than dense and heavy.
Chocolate Chips and Cherries Together: Melty chocolate chips and juicy cherries embedded inside and on top make every bite feel like a little celebration.

Chocolate Cherry Brownie, Chocolate Cherry Brownie Recipe, Fudgy Cherry Brownies, Easy Cherry Brownies, Best Chocolate Cherry Brownie - Nine square pieces of dark brown chocolate brownies are placed on light brown parchment paper over a wooden board on a white marbled surface. The brownies have a chewy texture with visible shiny red cherries and scattered small chocolate chips on top. Around the board, dark red cherries with stems are scattered, and a white bowl filled with cherries is visible in the lower right corner. A small glass of milk is in the upper left corner. The overall look is rich and inviting with deep red and brown tones standing out against the light background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Chocolate Cherry Brownie Recipe aren’t just chosen at random—they each play a role in bringing out the best flavor and texture. I like to use Dutch process cocoa for its mellow chocolatey flavor and pitted fresh cherries to balance the richness naturally.

Chocolate Cherry Brownie, Chocolate Cherry Brownie Recipe, Fudgy Cherry Brownies, Easy Cherry Brownies, Best Chocolate Cherry Brownie - Flat lay of fresh halved cherries with vibrant red flesh arranged beside a small white ceramic bowl of white granulated sugar, two large whole brown eggs and a single whole brown egg yolk resting on a simple white ceramic plate, a small white ceramic bowl holding smooth melted unsalted butter, another small white ceramic bowl filled with clear light vegetable oil, a small white ceramic bowl of dark brown Dutch process cocoa powder, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing fine white cornstarch, a small white ceramic bowl with white salt grains, and a small white ceramic bowl brimming with glossy semi-sweet chocolate chips, all ingredients spaced evenly and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cherries: Make sure they’re fresh, pitted, and halved evenly; roasting them brings out a juicy, tart sweetness that’s pure magic in brownies.
Granulated Sugar: Helps create that shiny, crackly top while sweetening throughout.
Large Eggs & Egg Yolk: Eggs add structure and moisture; whisking them well helps trap air for a better texture.
Unsalted Butter: Melted butter offers richness and flavor without overpowering.
Oil (Canola or Vegetable): Adds tenderness and helps keep these brownies moist over time.
Pure Vanilla Extract: A little vanilla amplifies all the other flavors beautifully.
All-Purpose Flour: Provides structure but not too much, so the brownies stay soft.
Dutch Process Cocoa Powder: Provides that smooth chocolate depth without bitterness.
Cornstarch: Adds tenderness and helps keep the crumb delicate.
Salt: Enhances all the sweet and chocolate notes perfectly.
Semi-Sweet Chocolate Chips: Melty pockets of chocolate that contrast with the tart cherries and add texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Chocolate Cherry Brownie Recipe my own, and you can too! Don’t hesitate to swap out ingredients or add in what you love—brownies are forgiving, and the cherry-chocolate combo is versatile.

Milk Chocolate Chips: I’ve tried this swap when I wanted a sweeter, creamier bite—totally delicious, though a little less intense.
Frozen Cherries: When fresh aren’t in season, frozen work great—just make sure to thaw and drain them well first.
Nut Addition: Sometimes I toss in chopped walnuts or pecans for a slight crunch that contrasts nicely with the gooey brownie texture.
Gluten-Free: I’ve used a 1:1 gluten-free flour blend with success if you want to keep this recipe accessible to everyone.

Step-by-Step: How I Make Chocolate Cherry Brownie Recipe

Step 1: Roast Those Cherries

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Spread your halved cherries out evenly, give them a light sprinkle of sugar, and pop them in the oven for about 10 minutes. This little step is a game-changer—it concentrates their flavor and softens them up so they don’t leak too much moisture into the batter later. After roasting, let them cool while you prepare the rest.

Step 2: Prep Your Pan & Dry Ingredients

Lower the oven to 325°F. I like to spray an 8×8-inch pan with non-stick spray and then line the bottom and two sides with parchment—trust me, it makes life way easier when it’s time to get those brownies out. Spray the parchment again to be safe. Then sift together your flour, cocoa powder, cornstarch, and salt into a bowl and set it aside.

Step 3: Whisk Eggs and Sugar Until Fluffy

Using a mixer with a whisk attachment, beat the sugar, eggs, and extra egg yolk on high speed for a solid 5 minutes until thick and pale. This isn’t a step to skip—the air you incorporate here helps prevent heavy, fudgy brownies from becoming dense bricks. It’s one of those little details I’ve learned is worth every second.

Step 4: Add Melted Butter, Oil, and Vanilla

While the mixer is going, melt your butter until just warm and combine it with the oil and vanilla extract. Slowly pour this mixture into the eggs and sugar while mixing on low. Then, turn off the mixer—it’s time to switch to a rubber spatula for the next phase.

Step 5: Fold in Dry Ingredients and Cherries

Gently fold in the dry ingredient mixture using a spatula, being careful not to deflate the batter you just whipped up. Fold in half of the roasted cherries and the semi-sweet chocolate chips, spreading everything evenly. The trick here is patience and a light hand—your brownies’ texture will thank you.

Step 6: Bake & Cool

Pour the batter into your prepared pan and smooth out the top. Bake for 40-50 minutes, checking around 40 minutes—the edges should be set, but the center will still look slightly underdone. That underbaked middle is what keeps these brownies luscious and moist. Sprinkle the remaining chocolate chips on top immediately after removing from the oven, then let the brownies cool completely in the pan.

Step 7: Chill and Finish

Once cooled, pop the brownies in the freezer for 15 minutes—it firms them up just enough for easy slicing. Then gently lift the brownies out using the parchment and top with the remaining roasted cherries. Slice into squares and serve. Trust me: the cherry-roasted finish is what turns this from just a brownie into a full-on dessert experience.

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Pro Tips for Making Chocolate Cherry Brownie Recipe

Use Fresh, In-Season Cherries: Their natural juiciness and flavor make a big difference—when I used cherries out of season, the brownies still tasted great but weren’t quite as vibrant.
Don’t Overmix the Batter: Folding gently keeps your brownies tender and prevents them from getting tough or cakey.
Watch the Baking Time Closely: Everyone’s oven is different—testing with a toothpick near the edge helps nail that perfect fudgy texture.
Chill Before Slicing: Cooling completely and then freezing briefly stops the cherries from sliding off and makes slicing neat squares a breeze.

How to Serve Chocolate Cherry Brownie Recipe

Chocolate Cherry Brownie, Chocolate Cherry Brownie Recipe, Fudgy Cherry Brownies, Easy Cherry Brownies, Best Chocolate Cherry Brownie - The image shows a stack of three square chocolate brownies with a rich, dark brown color and a moist, dense texture. The top brownie has shiny chocolate chips embedded inside and is decorated with glossy, deep red cherries, some halved to show their juicy inside. A woman's hand holds a whole cherry by its long stem above the stack. Around the stack, there are more brownies and cherries scattered on a wooden surface, all set against a white marbled background with two blurred bottles of milk in the distance. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with these brownies—sometimes a light dusting of powdered sugar is all that’s needed. If I’m feeling fancy or serving guests, a dollop of whipped cream or a scoop of vanilla bean ice cream on the side takes it over the top. Fresh mint leaves can add a refreshing pop of color and aroma too, especially if you like a hint of herbal brightness against the sweet cherries.

Side Dishes

Since these brownies are rich and satisfying, I like to serve them with something light and fresh. A simple berry salad or citrusy fruit compote complements them beautifully. If it’s a special occasion, pairing with a creamy latte or rich dessert wine makes for an indulgent finish.

Creative Ways to Present

For birthdays or holidays, I’ve placed these brownies in decorated boxes layered with parchment paper to gift to friends and neighbors. I’ve also tried stacking smaller squares on a dessert platter with fresh cherries and chocolate shavings—looks impressive and invites people to grab a second piece. And if you love brownies as much as I do, try drizzling a bit of warm cherry sauce over each slice for ultra-dramatic presentation!

Make Ahead and Storage

Storing Leftovers

I store leftover brownies at room temperature in an airtight container for up to 3 days, but honestly, they rarely last that long in my house. If it’s warm or humid, I pop them in the fridge to maintain their texture, just be sure to bring them back to room temperature before eating.

Freezing

These brownies freeze wonderfully. I slice them first and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. When you want a treat, just thaw them at room temperature or microwave briefly for a fresh-out-of-the-oven vibe.

Reheating

To reheat, a quick zap in the microwave for 15-20 seconds or placing them in a low oven (about 300°F) for 5-7 minutes revives that fudgy, melty texture. Be careful not to overheat, or they’ll dry out, which wastes all the love you put into making them.

FAQs

Can I use frozen cherries in this Chocolate Cherry Brownie Recipe?

Absolutely! Just make sure to thaw and drain the cherries well before roasting to avoid extra moisture in your batter. Frozen cherries can be a convenient alternative when fresh ones aren’t in season.
How do I know when these brownies are done baking?

The edges should be firm and set, while the center may still look slightly underdone. A toothpick inserted near the edges should come out with a few moist crumbs, but not wet batter. This ensures a fudgy, melt-in-your-mouth brownie texture.
Can I make this recipe vegan or dairy-free?

With some substitutions, yes. You can replace butter with coconut oil or vegan butter, eggs with flax or chia eggs, and use dairy-free chocolate chips. Keep in mind texture may vary slightly, but it’s definitely doable.
Why do I need to roast the cherries instead of adding them directly?

Roasting the cherries concentrates their sweetness and reduces excess moisture, which helps prevent your brownies from becoming soggy. It also enhances their flavor with subtle caramel notes.

Final Thoughts

This Chocolate Cherry Brownie Recipe has become one of my all-time favorites whenever I want to bring something special to the table. It has that perfect balance of rich chocolate, juicy cherry bursts, and a tender crumb that keeps you coming back for more. I hope you give this recipe a try—you’ll find it’s straightforward enough for even a brownie rookie and impressive enough to wow your friends and family. Happy baking, and most importantly, happy tasting!