The Ultimate Cherry Brownies (with Chocolate)

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These chocolate and cherry brownies are so good! They are made with chocolate and cocoa powder and are topped with fresh cherries and ganache.

three brownies topped with ganache and fresh cherries on a platter.

If you love chocolate, then these chocolate and cherry brownies are for you. I’ve made many batches of brownies over the years: Romanian Meringue Brownies, Philadelphia Cream Cheee Brownies, Vegan Coconut Cream Brownies, Low Calorie Black Bean Brownies, and so on, but I’ve never made any containing so much chocolate.

Absolute chocolate madness! Chocolate in the fudgy brownie recipe, chocolate on the cherry brownies, and lots of fresh juicy cherries to make things perfect.

For more ways of dealing with a glut of cherries, learn How to Preserve Cherries or make some Cherry Sauce.

Recipe ingredients

Cherries: Fresh sweet cherries; you will need 700 g/ 1 ½ lb weighed before pitting. Fresh sour cherries are also a good option.

Chocolate: When baking with so much chocolate, I always recommend using the best brand you can afford; the cake can only be as good as the chocolate is.

I recommend using European-style chocolate (German, Swiss, Belgian, etc.) for genuine results. I use chocolate with 50 to 70 % cocoa.

Cocoa powder: Unsweetened, Dutch-processed cocoa powder.

Brown sugar: It helps make the brownies moist and chewy; I would not substitute it with white granulated sugar.

See the recipe card for full information on ingredients and quantities.

How to make chocolate and cherry brownies?

Batter

collage of two pictures of melting chocolate and butter in a pot.

Step #1: Melt the chocolate and butter. Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, making sure that its bottom doesn’t touch the water.
Step #2: Add cubed butter and chopped chocolate and stir until melted and smooth. Don't let the mixture get too hot; remove it from the heat if it does.

collage of two pictures of stirring batter for making chocolate brownies.

Step #3: Beat the eggs and the sugar in a large bowl with a hand mixer for about 5 minutes or until thick. Alternatively, use a stand mixer.
Step #4: Immediately stir the melted chocolate mixture into the sugar mixture. Add the flour mixture and mix only shortly, just enough to combine the ingredients.

unbaked and then baked brownie in a small square baking dish.

Step #5: Pour the brownie batter into the prepared tin and level.
Step #6: Bake for about 25 minutes. The brownies should remain gooey in the middle and not get too dry. Let cool completely in the pan; they will set more while they cool.

Topping

Place the cooled cake on a serving platter.
Wash and pit the cherries (a cherry pitter works best - the Amazon link opens in a new tab). Set aside.
Prepare water bath: Chop the chocolate finely. Place it in a small heatproof bowl. Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn’t touch the water.
Stir until melted and smooth. Transfer to a larger bowl and let cool slightly while you whip the cream.

collage of two pictures of whipped cream and then mixed with cocoa in a bowl.

Whip the heavy cream shortly (7). Add 2 tablespoons of unsweetened cocoa powder and continue whipping until stiff.
At first, fold only about ¼ of the whipped cream into the chocolate. Once incorporated, fold in the rest. Work carefully but rather quickly (8).

Assemble

Spread about ¼ of the chocolate-cream mixture over the brownie. Top with about ½ of the fresh fruit.
Cover with the remaining chocolate cream and the remaining cherries.
Place the cherry chocolate brownies into the refrigerator for about 2 hours or until set.
Cut the chocolate and cherry brownies into pieces using a sharp knife before serving.

For more chocolate and cherry delight, make Chocolate Cherry Cake, Chocolate Cherry Bundt Cake, or Chocolate Cherry Muffins.

Expert tips

Always use a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees for best results. A scale is particularly important in this recipe as it will allow you to measure the butter and flour exactly; these are the two ingredients that are most difficult to measure with a cup. Also, chopping and measuring the chocolate into cups is very inaccurate.

Bain-marie: When melting the ingredients, ensure that the bowl with the butter-chocolate mixture and then chopped chocolate for the ganache doesn’t touch the water in the pot and that the water never gets too hot. If the water threatens to come to a simmer, remove it from the heat source and continue stirring until the mixture is smooth.

Recipe FAQ

Can I use frozen cherries to make brownies?

Yes. Defrost the cherries in a sieve and drain the excess liquid well. Pat them dry with paper towels and continue with the recipe.

How to tell if the brownies are done?

The baking time depends very much on your oven. Shake the pan gently; if the batter still wobbles in the middle, they are not done yet. Bake for another 3-4 minutes and check again.

How to store?

Refrigerate the choc and cherry brownies in an airtight container for 3-4 days. Don’t keep them at room temperature for more than 1 day, less if the weather is hot. As the cherries are uncooked, they will spoil quickly at room temperature.

chocolate cherry brownies topped with fresh fruit.

More cherry cakes

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Chocolate and Cherry Brownies

Recipe ingredients