Chewy Chocolate Cherry Brownies Recipe for Decadent Treats

These homemade chocolate cherry brownies are made from scratch with crackly tops, chewy edges, and fudgy centers studded with sweet cherries and melted chocolate in every bite.

Use fresh, frozen, or tinned pitted cherries — these easy cherry brownies bake in under an hour.

Bars and brownies are a simple, satisfying category of baking — fast to make and easy to share. These cherry brownies come together quickly and only need a short bake time. Allow them to cool for best slicing, or enjoy warm with a spoon for a decadent treat.

Why You’ll Love This Recipe

Classic flavor pairing — the brownies evoke chocolate-covered cherries with far less fuss.

Fudgy texture — cherry juices help keep the brownies moist and fudgy for days.

One-bowl method — dry ingredients are sifted into the wet for minimal cleanup.

Ingredients

• Cocoa powder — dutch-processed cocoa gives darker color and richer flavor. Black cocoa or dutch-processed Hershey’s Special Dark will intensify color.
• Sugars — a mix of granulated and light brown sugar provides texture and chew.
• Fats — butter for flavor and a bit of oil for extra moisture.
• Eggs — three large eggs at room temperature; whipping helps create a crackly top.
• Chocolate — about 4 oz of semi-sweet or 60–70% chocolate, in chunks, chips, or chopped bar.
• Cherries — fresh or frozen pitted cherries are best; tinned pitted cherries work as well. Do not use cherry pie filling.

See the recipe card below for exact quantities.

Substitutions and Variations

Customize these brownies with mix-ins or tweaks:

• Cherries — sweet fresh, frozen, or tinned pitted cherries all work. Maraschino or sour cherries can be used if preferred.
• Nuts — walnuts, pecans, almonds, or pistachios add texture. Swirl in nut butter for a different twist.
• Chocolate — mix chips, chunks, or a chopped bar for varying texture.
• Liquor — add two tablespoons of kirsch for a boozy cherry note.
• Portion size — bake in a muffin tin for bite-sized brownies (reduce bake time).
• Gluten-free — substitute a 1:1 gluten-free baking flour.
• Top with frosting, buttercream, or whipped cream for a Black Forest–style finish.

How to Make This Recipe

One: Whisk the melted butter, oil, and sugars together until smooth.

Two: Add the eggs and beat vigorously for three minutes to incorporate air and develop the crackly top.

Three: Sift the flour and cocoa into the bowl and fold until nearly combined.

Four: Fold in the chopped cherries and chocolate until evenly distributed.

Hot tip! Stop folding as soon as the dry ingredients are no longer visible — overmixing dries the brownies out.

Five: Pour the batter into a lined or greased 8×8-inch pan.

Six: Spread evenly, bake until the edges are set and the center is slightly jiggly, then cool completely before slicing.

Best Brownie Tips

• Beat the eggs into the sugar mixture for the full three minutes — this helps form a shiny, crackly top.
• Use dutch-processed cocoa for a darker, richer brownie; natural cocoa will yield a lighter color and different flavor.
• Avoid overbaking. The center should look slightly underdone when removed; it will finish setting as it cools.
• Chill completely before slicing for cleaner cuts; wiping the knife between slices helps too.

Recipe FAQs

Storage

Store brownies covered with foil at room temperature for up to 5 days, or refrigerate for up to one week.

To freeze, wrap tightly in plastic wrap and foil, place in a sealed container, and freeze for up to two months. Thaw at room temperature before serving.

More Chocolate Recipes You’ll Love

What to Know When Cooking with The Cozy Plum

• Recipes use Diamond Crystal kosher salt. If using Morton’s, reduce the salt amount by half because it’s saltier.
• Switch between US cups and metric using the toggle on the recipe card. Baking by weight with a digital scale gives the most accurate results.
• Use the servings multiplier on the recipe card to scale ingredient quantities; adjust bake times as needed for different pans.

Chocolate Cherry Brownies

Callan Wenner

Equipment

• 8×8 inch pan
• Parchment paper (optional)
• Fine mesh sieve
• Hand mixer or whisk
• Rubber spatula

Ingredients

• 1 cup all-purpose flour
• 2/3 cup dutch-processed cocoa powder
• 3/4 cup unsalted butter, melted
• 2 tablespoons vegetable oil
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 1/2 teaspoon kosher salt
• 3 large eggs, room temperature
• 4 oz semi-sweet chocolate, roughly chopped (or chips/chunks)
• 1 cup pitted sweet cherries, halved or roughly chopped

Instructions

1. Preheat the oven to 350°F (177°C). Line an 8×8-inch pan with parchment slings or grease the pan.
2. Sift together the all-purpose flour and cocoa powder; set aside.
3. In a large bowl, whisk melted butter, vegetable oil, granulated sugar, and brown sugar until combined.
4. Add salt, then add eggs one at a time. Whisk vigorously for three minutes to develop the glossy top.
5. Fold the sifted flour and cocoa into the wet mixture with a rubber spatula until almost no dry streaks remain.
6. Fold in the chopped chocolate and cherries until evenly distributed, then pour the batter into the prepared pan.
7. Bake on the center rack for 40–50 minutes. The edges should be set and the center slightly jiggly; if very loose or sloshy, bake a bit longer.
8. Cool on a wire rack, lift brownies from the pan using the parchment, and slice after they are completely cool for best results.

Notes