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chocolate cherry brownies topped with fresh fruit.
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5 from 1 vote

The Ultimate Cherry Brownies (with Chocolate)

These are the ultimate cherry brownies! They are made with chocolate and cocoa powder and are topped with fresh cherries and even more chocolate in the form of ganache.
Prep Time1 hour
Cook Time25 minutes
Course: Cakes
Cuisine: American
Servings: 24 pieces
Calories: 363kcal
Author: Adina

Equipment

Ingredients

Brownies:

  • 200 g all-purpose flour 7 oz/ 1 ¾ cup, Note1
  • 50 g unsweetened cocoa powder 1.7 oz/ ½ cup
  • 1 teaspoon baking powder
  • 250 g unsalted butter 9 oz/ 1 cup + 2 tablespoons
  • 300 g bittersweet chocolate 10.5 oz, 50 % cocoa, Note 2
  • 4 eggs large
  • 250 g brown sugar 9 oz/ 1 ⅓ cup
  • pinch of salt

Topping:

  • 700 g fresh sweet cherries 1.5 lb
  • 200 g bittersweet chocolate 7 oz, 50 % - 70 % cocoa, Note 2
  • 500 ml heavy cream 17 fl.oz/ 2 cups
  • 2 tablespoons unsweetened cocoa powder

Instructions

Cherry chocolate brownies:

  • Preheat the oven to 180°C/ 360°F. Grease the baking tin and line its bottom with parchment paper, leaving an overhang on two sides.
  • Dry ingredients: Combine flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
  • Melt chocolate and butter: 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. 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 gets too hot.
  • Batter: Beat the eggs and the sugar in a large bowl for about 5 minutes or until the mixture is thick. Immediately mix in the chocolate butter mixture.
  • Add the flour mixture and mix only shortly, just enough to combine the ingredients.
  • Bake: Pour the mixture into the prepared tin and level. Bake for about 25 minutes. The brownies should remain somewhat gooey in the middle. Let cool completely in the pan.

Topping:

  • Prepare cherries: Was, dry, and pit the cherries. Set them aside.
  • Melt chocolate: Finely chop the chocolate. 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.
  • Whip the heavy cream shortly. Add 2 tablespoons cocoa powder and continue whipping until stiff.
  • Combine: First, fold only about ¼ of the whipped cream into the chocolate. Once incorporated, fold in the rest. Work carefully but rather quickly.

Assemble:

  • Place the brownie or a serving platter.
  • Spread about ¼ of the chocolate-cream mixture over it. Top with about ½ of the pitted cherries.
    Cover with the remaining chocolate cream and finish with the remaining cherries.
  • Refrigerate: Place the cherry chocolate brownies in the refrigerator for about 2 hours or until set.
  • Cut into pieces before serving.

Notes

  1. Please use a digital kitchen scale to measure the ingredients; it guarantees the best results (Amazon affiliate link). 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 then measuring the chocolate using cups is very inaccurate.
  2. I use European-style chocolate.

Nutrition

Serving: 1brownie | Calories: 363kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 61mg | Potassium: 290mg | Fiber: 3g | Sugar: 22g | Vitamin A: 629IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg