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Fudgy Dark Chocolate Cherry Brownies

A close-up of a fudgy Dark Chocolate Cherry Brownies slice on a white plate, showing visible cherries.
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A recipe for rich, chewy brownies featuring intense dark chocolate and tart cherries.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 8 ounces high-quality dark chocolate (70% cacao or higher), chopped
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup dried tart cherries, roughly chopped
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Melt the butter and the chopped dark chocolate together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each addition until the mixture is glossy. Stir in the vanilla extract.
  4. Pour the slightly cooled chocolate mixture into the sugar mixture and whisk until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
  6. Gently fold the dry ingredients into the wet ingredients until just incorporated. A few streaks of flour are acceptable.
  7. Fold in the chopped dried cherries and the optional dark chocolate chips.
  8. Spread the batter evenly into the prepared baking pan.
  9. Bake for 28 to 32 minutes. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For a deeper flavor, soak the dried cherries in 2 tablespoons of brandy or kirsch for 30 minutes before folding them into the batter. Drain any excess liquid first.
  • For a shiny top crust, beat the sugar and eggs vigorously for 2 minutes before adding the melted chocolate.
  • If you prefer a richer, more intense chocolate flavor, substitute 1/4 cup of the flour with 1/4 cup of almond flour.

Nutrition

Find it online: https://spoonswirl.com/dark-chocolate-cherry-brownies-recipe/