Chocolate Cherry Brownies
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.
Ingredients
- 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.
Instructions
- 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!
Notes
Alternative Pan Sizes: 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 you can use 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. Storing Instructions: 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.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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