These cherry brownies are a chocolate lover’s dream: rich, fudgy, and topped with a glossy crackle. Made with cocoa powder, dark chocolate chips and fresh cherries, this easy one-bowl recipe yields intensely chocolatey brownies studded with juicy cherry bites. They can also be adapted to be gluten-free or dairy-free, making them a versatile dessert for many diets.
Why I love these brownies
- Double chocolate cherry brownies with a perfect crackle top and a moist, fudgy interior.
- Made from scratch but simple to prepare — everything mixes in one bowl for quick cleanup.
- Easily adaptable to be gluten-free or dairy-free without sacrificing texture or flavor.
Ingredients
See the recipe card below for exact measurements. Key components include:
- Dry ingredients: all-purpose flour (or gluten-free all-purpose flour), unsweetened cocoa powder, cane sugar, dark chocolate chips, and a pinch of sea salt.
- Wet ingredients: large eggs, melted unsalted butter (or vegan butter for dairy-free), fresh cherries (pitted and chopped), and vanilla extract.
Recipe variations and add-ins
- Dairy-free: substitute vegan butter and dairy-free chocolate chips.
- Gluten-free: use an equal amount of a reliable all-purpose gluten-free flour blend.
- Cacao option: swap cocoa powder for cacao powder for a slightly different flavor profile.
- Use semi-sweet or milk chocolate chips if you prefer a sweeter, creamier bite instead of dark chocolate.
How to make these cherry brownies
- Step 1: Preheat the oven to 325°F (163°C). Line an 8″ x 8″ (20 x 20 cm) square baking pan with parchment paper.
- Step 2: In a large bowl, beat the cane sugar and eggs with a hand mixer or standing mixer for about 5 minutes, until the mixture is thick, frothy, and pale in color. Add the melted butter and vanilla extract, then beat for another 1–2 minutes to combine.
- Step 3: Stir the flour, cocoa powder and pinch of salt into the wet mixture. Mix gently by hand and avoid over-mixing — a few streaks of flour are fine.
- Step 4: Fold in the chopped fresh cherries and dark chocolate chips gently so they are evenly distributed without deflating the batter.
- Step 5: Transfer the batter to the prepared pan and spread into an even layer. Top with a few extra chopped cherries or chocolate chips if desired.
- Step 6: Bake for approximately 45 minutes, or until the edges are set and the center is still slightly underdone. The brownies will continue to set as they cool.
- Step 7: Remove from the oven and cool completely in the pan before lifting the parchment and slicing into squares. Cooling fully helps achieve the fudgiest texture.
Top tips
- Don’t over-mix: Overworking the batter develops gluten and makes brownies cakey rather than fudgy.
- Timing matters: Remove the brownies when the edges look set but the center still jiggles slightly; they continue to firm up as they cool.
- Cool completely: Wait until brownies are fully cooled before slicing for neat squares and a denser, fudgier bite.
- If you dislike pitting cherries by hand, using a cherry pitter speeds the process. Only use fresh, ripe cherries for the best texture and flavor; avoid maraschino or frozen cherries in this recipe.
Cherry brownies FAQs
Fudgy brownies generally contain a higher ratio of fat (butter or oil) to flour and are mixed gently. Over-mixing or insufficiently aerating the eggs and sugar can produce a lighter, more cake-like texture.
This recipe is not vegan as written because it includes eggs and butter. You can adapt it to be dairy-free with vegan butter, but replacing eggs requires a tested substitute and may change texture.
Store leftover brownies in an airtight container in the refrigerator for up to 7 days. Many people enjoy them chilled.
Yes — cooled brownies freeze well in an airtight container or freezer bag for up to 3 months. Thaw in the fridge or at room temperature before serving.
Other desserts you will love
-
Gluten-Free Avocado Brownies (flourless, dairy-free & paleo) -
Gluten-Free Turtle Cookie Bars
-
Paleo Chocolate Chip Cookie Bars (gluten-free & dairy-free)
-
Dairy-Free Brownies with Caramel (gluten-free & paleo)
Recipe
Cherry Brownies
You are going to love these cherry brownies — they are simple to make, have a glossy crackle top, and deliver rich fudgy chocolate with bursts of fresh cherry.
Course: Baking, Dessert | Cuisine: American | Diet: Can be gluten-free or low lactose
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Servings: 16 | Calories: 211 kcal per serving (estimate)
Author: Dr. Erin Carter
Equipment
- Standing mixer or hand mixer
- 8″ x 8″ (20 x 20 cm) baking pan
- Parchment paper
Ingredients
- 1 cup cane sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted (or vegan butter for dairy-free)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (or gluten-free all-purpose flour)
- 3/4 cup unsweetened cocoa powder
- Pinch of sea salt
- 1 1/4 cups chopped fresh cherries, pitted
- 1 cup dark chocolate chips (or dairy-free chocolate chips)
Instructions
- Preheat the oven to 325°F (163°C) and line an 8″ x 8″ pan with parchment paper.
- In a large bowl, beat the sugar and eggs with a mixer for about 5 minutes until thick and frothy.
- Add the melted butter and vanilla and beat for another 1–2 minutes.
- Stir in the flour, cocoa powder and salt. Mix gently and stop when a few streaks of flour remain.
- Fold in the chopped cherries and chocolate chips until evenly distributed.
- Spread the batter in the prepared pan and bake for about 45 minutes, until the edges are set and the center is slightly underdone.
- Cool completely in the pan before slicing into squares. Enjoy!
Notes
- Nutritional values are estimates and will vary based on exact ingredients used.
- Cooling completely before cutting helps the brownies set and creates a fudgier texture.
- Leftovers keep in an airtight container in the refrigerator for up to 7 days; they also freeze well for up to 3 months.
Nutrition (per serving, approximate)
Calories: 211 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 8 g | Sugar: 18 g