These Cherry Chocolate Brownies are rich and deeply fudgy, with pockets of roasted cherries and gooey chocolate melting into every bite. They’re a sweet way to celebrate cherry season, but just as lovely on a wintry Valentine’s Day—especially if you’ve stashed some frozen cherries, waiting for just the right moment.
Why you should try this recipe
- Fresh or frozen cherries, you’re covered – Whether you’re baking in peak cherry season or pulling frozen cherries from your freezer stash, the recipe walks you through both versions step by step. It’s a year-round favorite—especially perfect for Valentine’s Day. And it slots right in with your go-to “fancy-but-not-too-fussy” treats like my Chocolate Loaf Cake with Rocher Glaze and Mini Lava Cakes.
- Fudgy and deeply satisfying – Slightly underbaked for that dense, almost truffle-like texture, these brownies offer pure chocolate comfort in every bite. Just try to stop at one.
- A dreamy cherry-chocolate combo – Roasted cherries and rich, double chocolate come together in a dessert that feels indulgent, but won’t keep you in the kitchen all day. Craving more irresistible bakes? Try my Pistachio Raspberry Cake or Pecan Upside Down Cake next.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Cherries – In peak season, fresh cherries are a must. Their bright, jammy sweetness plays beautifully with the chocolate. The rest of the year, thawed frozen cherries are a reliable stand-in, just be sure to drain off any excess moisture and carry on with the recipe as written.
- Sugar – I tend to reach for cane sugar for its warm, caramel undertones, but plain granulated sugar works perfectly, too. Use what you have.
- Dutch-process cocoa powder – This is what gives the brownies their deep, intense cocoa flavor and lush, fudgy texture. I don’t recommend swapping in natural cocoa powder: it’s more acidic and can result in a drier, less flavorful crumb.
- Dark chocolate – I like using bittersweet chocolate (around 70% cocoa content) for its deep, complex flavor, but if you prefer a gentler dark chocolate, semi-sweet (around 60% cocoa) is a lovely option. For those irresistible puddles of melted chocolate, chopped chocolate bars melt more luxuriously than chips, but either will do just fine. Got some chocolate leftover? Put it to good use in my Brown Butter Chocolate Chunk Pecan Cookies.
If chocolate and red fruit is your thing, try my Chocolate Panna Cotta with Berry Compote!
How to make Cherry Chocolate Brownies?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prep the cherries – Preheat the oven to 410°F (210°C) with the fan on. If using fresh cherries, remove the stems, rinse under cold water, and pat dry. Halve and pit them. If using thawed frozen cherries (already pitted), drain thoroughly in a fine-mesh strainer until no liquid drips out.
Step 2. Roast the cherries – Spread the cherries on a baking sheet in a single layer and roast for 10 minutes, until lightly caramelized and glossy. Set aside to cool slightly.
Step 3. Whip the wet ingredients – Lower the oven temperature to 355°F (180°C), fan on. In a large mixing bowl, or in a stand mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla, and salt on high speed until pale and fluffy, about 5 minutes. Slowly pour in the melted butter and whisk just until combined.
Step 4. Add the dry ingredients – Sift the Dutch-process cocoa powder and flour directly over the batter. Mix gently until smooth and just combined, being careful not to overmix.
Step 5. Fold in the chocolate and cherries – Reserve a small handful of chopped chocolate and a few roasted cherries for the top. Fold the rest into the batter with a spatula until evenly distributed.
Step 6. Line the pan – Line a 9-inch (22 cm) square metal baking pan with parchment paper. Cut two strips slightly narrower than the width of the pan and lay them crosswise to fully line the bottom and sides, leaving an overhang on all edges for easy lifting.
Step 7. Assemble the brownies – Scrape the batter into the prepared pan and smooth the top. Scatter the reserved chocolate and cherries evenly over the surface.
Step 8. Bake and cool – Bake for 30 minutes. You’re looking for that just-set center and deeply fudgy texture. Let the brownies cool in the pan for 5 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely.
Nim Keys – Useful Cherry Chocolate Brownies Tips
- Whisk the sugar and eggs thoroughly – Beating the sugar and eggs for a full 5 minutes is key to creating that signature glossy top and fudgy texture. Use a hand mixer or stand mixer on high speed—don’t rush this step!
- Use a metal baking pan – For the best texture and even baking, a metal pan is your friend. If you’re using glass or ceramic, be sure to add an extra 10 to 15 minutes to the baking time, as they retain heat differently.
- Line the pan with parchment paper – Fudgy brownies can be delicate to handle. Lining your pan with parchment (with overhangs on all sides) makes lifting them out cleanly a breeze—and helps them keep their shape.
- Avoid overbaking – To keep that dense, gooey interior, bake just until the edges are set and a toothpick inserted in the center comes out with moist, fudgy crumbs. Resist the urge to leave them in longer!
Recipe FAQs
They’ll stay fresh at room temperature for up to 2 days, covered tightly with plastic wrap or stored in an airtight container.
Yes! Once completely cooled, wrap it well or tuck it into a freezer-safe container or zip-top bag. When ready to enjoy, thaw overnight in the fridge. For that just-baked feel, warm it in a 400°F (200°C) oven for 2 to 3 minutes.
An 8-inch (20 cm) round cake pan works well as a substitute. The baking time might vary slightly, so keep an eye on it near the end.
Yes! You can substitute all-purpose flour with a gluten-free 1:1 baking flour, the swap works well here. Since we’re aiming for a rich, fudgy texture rather than a lofty rise, the type of flour is quite forgiving. Or, if you’re after a tried-and-true gluten-free option, give my Almond Flour Chocolate Cake a try!
If you tried this Cherry Chocolate Brownies or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Fudgy Cherry Chocolate Brownies
PRINT SAVEINGREDIENTS
- 300 g (2 ½ cups) fresh cherries (or 210 g (1 ½ cups) thawed frozen pitted cherries, halved)
- 200 g (1 cup) cane sugar (or granulated sugar)
- 4 free-range eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 190 g (¾ cup) unsalted butter (melted)
- 75 g (¾ cup) Dutch-process cocoa powder
- 75 g (⅔ cup) all-purpose flour
- 200 g (7 ounces) bittersweet dark chocolate (roughly chopped)
INSTRUCTIONS
- Prep the cherries – Preheat the oven to 410°F (210°C) with the fan on. If using fresh cherries, remove the stems, rinse under cold water, and pat dry. Halve and pit them. If using thawed frozen cherries (already pitted), drain thoroughly in a fine-mesh strainer until no liquid drips out.
- Roast the cherries – Spread the cherries on a baking sheet in a single layer and roast for 10 minutes, until lightly caramelized. Set aside to cool slightly.
- Whip the wet ingredients – Lower the oven temperature to 355°F (180°C), fan on. In a large mixing bowl, or in a stand mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla, and salt on high speed until pale and fluffy, about 5 minutes. Slowly pour in the melted butter and whisk just until combined.
- Add the dry ingredients – Sift the Dutch-process cocoa powder and flour directly over the batter. Mix gently until smooth and just combined, being careful not to overmix.
- Fold in the chocolate and cherries – Reserve a small handful of chopped chocolate and a few roasted cherries for the top. Fold the rest into the batter with a spatula until evenly distributed.
- Line the pan – Line a 9-inch (22 cm) square metal baking pan with parchment paper. Cut two strips slightly narrower than the width of the pan and lay them crosswise to fully line the bottom and sides, leaving an overhang on all edges for easy lifting.
- Assemble the brownies – Scrape the batter into the prepared pan and smooth the top. Scatter the reserved chocolate and cherries evenly over the surface.
- Bake and cool – Bake for 30 minutes. You’re looking for that just-set center and deeply fudgy texture. Let the brownies cool in the pan for 5 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely. Enjoy!
NOTES
- Weigh your ingredients – For the most consistent and accurate results, use a digital kitchen scale. While volume measurements are included, grams offer better precision—ensuring your brownies turn out perfectly every time.
- Whip the sugar and eggs thoroughly – Beat the sugar and eggs for a full 5 minutes on high speed using a hand or stand mixer. This step is key to achieving that shiny, crackly top and rich, fudgy interior.
- Use a metal baking pan – Metal pans conduct heat more evenly, helping the brownies bake just right. If using glass or ceramic, increase the baking time by 10 to 15 minutes to account for slower heat conduction.
- Line the pan with parchment paper – To make removing the brownies easy and mess-free, line the pan with parchment paper, leaving enough overhang on all sides for lifting them out once cooled.
- Don’t overbake – For the ultimate gooey texture, bake just until the edges are set and a toothpick inserted in the center comes out with moist, fudgy crumbs. A little underbaked is exactly what you want here.
I brought these to a dinner party and they disappeared fast. Everyone was asking for the recipe!
I’m thrilled you liked the recipe, Tanya. Thank you so much for making it!
Amazing.
Was surprised how the cherries merged well with the chocolate.
The cooking instructions as regards timing etc were excellent.
will definately make again.
we served with liquid cream but any other would do the job too.
Thank you so much for your kind words, Mary. Cherries and chocolate are such a great match, I agree! So glad you liked it!