These Chocolate Cherry Brownies are fudgy, rich, and delicious. Stuffed with juicy red cherries and topped with fluffy whipped cream, these brownies are literally the perfect summer treat! Bonus point: they’re flourless.
Chocolate Cherry Brownies
Today I’m sharing with you this Chocolate Cherry Brownies!
They have super crackly tops and an incredibly rich and fudgy center stuffed with fresh cherries!
These brownies are based on my master flourless brownie recipe. The lack of flour is what makes these babies so decadent and fudgy. Bonus point? They’re naturally Gluten-Free and this is also a great recipe to use leftover cherries! 🙂
I like topping these with whipped cream but vanilla ice cream is another great option, especially if it’s a sticky summer day!
Let’s make them!
Ingredients for Chocolate Cherry Brownies
Full measurements included in the recipe card below 🙂 .
- Butter. Use unsalted butter for this recipe. You’ll need to melt it and wait for it to cool down a bit before adding it to the ingredients so plan ahead! Adding hot butter to the bowl will scramble the eggs and you don’t want that to happen.
- Chocolate. Grab a few good quality chocolate bars from the baking isle. Lindt, Ghirardelli or Nestle are great options! Do not use chocolate chips for this recipe: they’re coated with substances to prevent them from clumping up in, this will also prevent them from melting and incorporating correctly into the batter. Also, chocolate chips lack flavor, since you’re making brownies you want to use good chocolate!
- Eggs. Use room temperature eggs.
- Sugar. Stick to white granulated sugar for this recipe!
- Vanilla extract.
- Cocoa powder. Use unsweetened cocoa powder.
- Cherries. Use fresh cherries! Do not use frozen, maraschino or canned cherries as the texture and result will be different. This is a great recipe to use up mushy cherries and leftover cherries in general, so don’t worry if your cherries are bit soft or have been sitting for 1-2 days at home.
How to make cherry brownies
Step-by-step instructions included in the recipe card below 🙂 .
- Melt the butter and chocolate together. You can do this in a microwave or on the stovetop. Make sure the mixture is fully smooth and allow it to cool down a bit before adding it to the batter or it will cook the eggs. Tip: to speed up the cooling process, I usually place the bowl in front of a fan or in a bucket of room temperature/cold water. If placing the bowl in cold water, please make sure the bowl is able to handle abrupt changes in temperature or it will shatter.
- Beat the eggs and sugar together. This step is essential. I recommend using a hand-held mixer for this step but a standing mixer fitted with a whisk will work too. The mixture should turn foamy (see picture below). This step is what gives you that delicious crackly top so don’t skip it and try your best to stick to the recipe instructions!
- Add in the chocolate mixture. I recommend doing this in multiple additions as you beat it in with your mixer.
- Add in the dry ingredients and cherries. Both cocoa powder and cornstarch tend to clump up very easily when they come into contact with liquids so make sure to sift them in. Add the salt and cherries. Mix using a silicone spatula until just combined. Be very gentle when mixing as you don’t want the cherries to fall apart.
- Pour the batter into a baking pan lined with parchment paper with overhangs for easy removal and use a spatula to smooth out the tops. I like to make sure all the cherries are submerged as I don’t like the look of wilted cherries on top.
- Bake until the tops are crackly and a toothpick inserted in the center comes out with wet crumbs.
1 tip for even fudgier brownies
These brownies are naturally fudgy but if you want them even fudgier, make sure to bake them in a stainless steel pan (I like this one) and, as soon as they come out of the oven, place them in a baking sheet or a larger pan filled with cold water.
This step will cause a sudden drop in temperature stopping the cooking process, this will result in deliciously wet, fudgy brownies!
Can you use a different size baking pan?
For this recipe I used an 8-inch square baking pan but you can also use a 9-inch round baking pan for this recipe but make sure to adjust the baking time (reduce it slightly).
Or a smaller baking pan (I love these in a 6-inch square baking pan) but make sure to adjust the baking time, they may need extra time.
How do you store cherry brownies?
Since these brownies are very fudgy and wet and contain fruit, I recommend storing them in an air-tight container the refrigerator for up to 3-4 days.
If your kitchen is particularly cold (62 F – 19 C or below), you can store them in an air-tight container at room temperature for 1-2 days.
You can reheat them in the microwave or serve them cold (I actually love cold cherry brownies on a hot summer day!).
HAPPY BAKING LOVES!! I hope you’ll love these delicious Flourless Chocolate Cherry Brownies as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Still Hungry? You may also like:
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- Russian Chocolate Cake Truffles (Shokoladnaya Kartoshka)
Chocolate Cherry Brownies
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (125 g) high-quality chocolate bars chopped (no chocolate chips)
- 2 eggs lightly beaten
- 2/3 cup (130 g) white granulated sugar
- 1-2 tsp vanilla extract
- 1/4 cup (22 g) unsweetened cocoa powder sifted
- 3 tbsp (22 g) cornstarch sifted
- 1 cup (250 g) fresh cherries washed, pitted, and chopped
- 1/4 tsp salt
- Optional toppings: whipped cream, fresh cherries, vanilla ice cream.
- Preheat the oven to 350 F. Line an 8-inch square baking pan with parchment paper with overhangs for easy removal.
- Melt the butter and chocolate together. You can do this in the microwave or on the stovetop. Add the butter and chocolate to a small bowl or saucepan, then microwave or heat over low heat until the ingredients have melted completely. Stir until combined and allow the mixture to cool down slightly.
- Prepare the batter. In a medium bowl, combine the eggs, sugar, and vanilla extract. Using a hand-held mixer or a stand mixer fitted with a whisk attachment, beat for 60 seconds. The mixture should be frothy and lighter in color. Pour in the cooled chocolate mixture in multiple additions, while beating constantly, and beat until combined. Sift in the cocoa powder, cornstarch, cherries, and salt. Using a silicone spatula or a wooden spoon, mix the ingredients until just combined. Be gentle to keep the cherries from falling apart.
- Bake. Pour the brownie batter into your prepared baking pan and use a spatula to smooth down the top. I like to make sure the cherries are completely submerged. Bake for 30-35 minutes or until the tops are set and shiny and a toothpick inserted in the center comes out with wet crumbs. Enjoy!
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