Cherry Bliss: Chocolate Brownies That Steal the Show

Craving an indulgent treat? Double chocolate cherry brownies might be your answer.

These brownies have a moist, chocolatey base with the tangy sweetness of dried cherries, and a crispy top that makes them perfect to enjoy with no need for frosting. They are the perfect blend to satisfy your sweet tooth.

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Why You’ll Love This Dish

Making brownies from scratch is easy. It doesn’t have that many ingredients, and they taste so miuch better than the ones from a box.

Double chocolate cherry brownies offer a decadent twist on the traditional brownie recipe. The combination of rich semi-sweet chocolate and the chewy, tangy addition of dried cherries creates an explosion of flavors in each bite.

There are so many varieties of brownies, and you can’t really go wrong, whether you make s’mores brownies or brookies or Texas sheetcake brownies. These might be my favorite though, taking over from the classic brownies I grew up eating.

These cherry brownies present the perfect balance between bitter and sweet, appealing to every chocolate enthusiast. It’s perfectly moist and fudgy, even the end pieces.

Ingredients You Need

• Unsalted Butter: A standard baking ingredient, unsalted butter provides a consistent base for the brownies. It’s important to use unsalted butter to control the salt content in your baking.
• Semi-Sweet Chocolate: Opt for high-quality semi-sweet chocolate to achieve that rich chocolatey flavor in your brownies. The good news is that this is one recipe where you can use chocolate chips.
• Eggs: They act as a binding agent and contribute to the brownie’s structure. You want to use large eggs, and bring them to room temperature before you start baking.
• Granulated Sugar: This one doesn’t really need explanation, does it?
• Vanilla: Adds depth and rounds off the sweetness. Look for a high quality vanilla because it does make a difference in your baking.
• Flour: Because everything you bake needs it, right? This calls for your standard all-purpose flour. Be sure to measure it properly so you don’t accidentally add too much flour.
• Dried Cherries: The tangy sweetness of dried cherries complements the richness of the chocolate, adding a delightful chewy texture. You cannot use fresh or frozen cherries in this recipe.

Why You Should Always Bake with Unsalted Butter

Using unsalted butter in baking allows better control of the overall salt content in the dish. Since various brands of butter contain different levels of salt, using unsalted butter ensures consistency and allows you to adjust the salt to your taste.

Pretty much every baking recipe uses unsalted butter, even if the recipe doesn’t directly state that. Save the salted butter for spreading on freshly baked bread.

Why Your Ingredients Should Be at Room Temperature

Room temperature ingredients blend more easily and evenly, resulting in a smoother and airier texture in your brownies. When ingredients are at the same temperature, they incorporate more seamlessly, providing a consistent batter for baking.

Because you beat the eggs while you slowly add the sugar, you need as much air incorporated as possible. This recipe has no other leavening besides the eggs, so it makes a difference.

While you normally also need room temperature butter, this recipe starts with melted butter and chocolate, so don’t worry about bringing your butter to room temperature.

What Kind of Chocolate to Use

Opt for high-quality semi-sweet chocolate to attain the best chocolate flavor in your brownies. The richness and quality of the chocolate significantly impact the taste of the final product.

While I use chocolate callets when I melt chocolate for recipes like truffles or English toffee, the butter you use to melt with the chocolate means that you can use chocolate chips if you choose.

That said, I find that the brownies taste better when I use my favorite callets.

How to Store Brownies

To maintain their freshness, store the brownies in an airtight container at room temperature. Be sure tehy cool fully before you store them.

They will last for two to three days on the counter in a container. I like to keep mine in the original pan that has a lid that seals to it.

If you need to keep them longer, you can freeze them. Separate layers with parchment paper so they don’t stick, and freeze in an airtight container for two to three months.

Before serving, allow frozen brownies to reach room temperature for the best taste and texture. That said, I’ve been known to eat brownies straight from the freezer, espeically these moist, fudgy brownies.

What to Serve with It

These double chocolate cherry brownies stand perfectly on their own, but if you’re feeling extra indulgent, serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.

These are a delicious treat for any potluck or just to have on hand. All they need is a sprinkle of powdered sugar, and you’re good to go.

How to Make Double Chocolate Cherry Brownies

Preheat your oven to 350 degrees.

Line your 9×13 baking pan with parchment paper, being sure to leave a bit hanging over the edges. This makes it easy to remove them to cut later, and you do not need to grease the parchment paper.

Alternatively, you can spray your pan with nonstick spray if you prefer.

Rough chop the dried cherries and set them aside. The don’t need to be tiny pieces, but you don’t want whole cherries in the brownies.

Over low heat, melt the butter. To speed the process, cut the butter into pieces before you add it to your pan.

Add the chocolate callets or chocolate chips to your pan once the butter is almost all melted. Stir together, and remove from the heat once most of the chocolate has melted.

In a separate bowl, add your room temperature eggs, vanilla, and the salt. Start slowly then increase the speed to beat them.

Once they are mixed up, slowly add the sugar to the eggs. Scrape down the bowl once you have it all incorporated.

Add the mostly cooled chocolate mixture to the eggs and sugar while stirring on low speed. Add the flour before the chocolate is fully mixed in, and stir by hand with a spatula.

While there are still white streaks, add the chopped dried cherries and chocolate chips, then fold together until they’re distributed.

Pour into your prepared 9×13 pan, and bake at 350 degrees for 40-45 minutes until a cake tester comes out with just crumbs and not batter.

Let the brownies cool in the pan for two hours before you remove and cut them. Dust with powdered sugar if you choose.

Save This Recipe for Double Chocolate Cherry Brownies to Make Again!

Double chocolate cherry brownies are a delightful fusion of rich chocolate and tangy cherries, offering a delightful experience to all brownie lovers. Enjoy these brownies as a scrumptious standalone dessert or paired with your favorite accompaniment for a delightful treat.

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