Go Back
- 1 cup unsalted butter (2 sticks) - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup cherries, pitted and halved (fresh or frozen) - 1 cup melted dark chocolate for covering cherries - Whipped cream for serving - 9x13 inch baking pan - Medium saucepan - Mixing bowls - Whisk - Parchment paper - Microwave-safe bowl for melting chocolate - Baking sheet {{ingredient_image_1}} First, heat your oven to 350°F (175°C). While it warms up, grab a 9x13 inch baking pan. Grease it well with butter or use non-stick spray. This step helps the brownies come out easily. Next, melt 1 cup of unsalted butter in a medium saucepan over low heat. Once it melts, take it off the heat. Stir in 2 cups of granulated sugar until smooth. Let this mixture cool down a bit. Add 4 large eggs one at a time, mixing well after each. Then, stir in 1 teaspoon of vanilla extract. In another bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. Slowly fold this dry mix into the wet mix. Be gentle! Overmixing can make your brownies tough. Finally, fold in 1 cup of semi-sweet chocolate chips and 1 cup of halved cherries. Pour the batter into your prepared pan. Spread it evenly. Bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs. Once baked, let it cool in the pan for about 10 minutes before cutting. While the brownies bake, let’s prepare the chocolate-covered cherries. Melt 1 cup of dark chocolate in a microwave-safe bowl. Heat it in 30-second bursts, stirring until smooth. Dip each cherry half into the melted chocolate. Let any extra chocolate drip off. Place the cherries on a parchment-lined baking sheet to set. When the brownies cool completely, cut them into squares. Top each brownie with a chocolate-covered cherry. For a nice touch, serve them on a decorative platter. Add a dollop of whipped cream on the side and drizzle melted chocolate over the top. Enjoy this sweet treat! To get soft, chewy brownies, you need to mix well but not too much. - Melt the butter slowly to keep it smooth. - Add eggs one at a time and whisk each in fully. - Sift the dry ingredients to avoid lumps. - Do not overmix when combining wet and dry. This keeps the brownies tender. - Check for doneness with a toothpick. It should come out with a few moist crumbs, not wet batter. Making chocolate-covered cherries is fun and easy. Here are some tips: - Use quality dark chocolate for a rich taste. - Melt chocolate in short bursts to avoid burning. Stir after each 30 seconds. - Dip cherries completely and let excess chocolate drip off. - Place cherries on parchment paper to keep them from sticking. - Let them cool until set before adding to brownies for a clean look. Avoid these pitfalls to make perfect brownies: - Using cold eggs can affect the batter. Always use room temperature eggs. - Not greasing the pan can lead to brownies sticking. Always grease well! - Baking too long makes brownies dry. Stay close to the oven while they bake. - Skipping the cooling time before cutting leads to messy squares. Allow them to cool first. - Not following the recipe can change the outcome. Stick to the recipe for best results. Pro Tips Use Room Temperature Ingredients: Allow your eggs and butter to come to room temperature before starting. This will help create a smoother batter and improve the overall texture of your brownies. Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to tough brownies instead of the desired fudgy texture. Check for Doneness: Since ovens vary, start checking your brownies a few minutes before the suggested time. They are done when a toothpick inserted comes out with a few moist crumbs. Experiment with Toppings: Feel free to customize your brownies by adding nuts, caramel drizzle, or even different types of chocolate chips for added flavor and texture. {{image_2}} You can change the chocolate type in your brownies. Use dark chocolate for a rich taste. Milk chocolate gives a sweeter flavor. White chocolate can add creaminess. Each type changes the brownie’s overall taste. You can mix different chocolates for a fun flavor. For instance, try half dark and half milk chocolate. This gives you a nice balance. Feel free to add other fruits or nuts to your brownies. Diced strawberries or raspberries work well. They add a fresh taste and pop of color. If you like nuts, walnuts or pecans add crunch. You can even mix in dried fruits like cranberries. This adds sweetness and chewy texture. Adding these elements can make your brownies unique and fun. Want a gluten-free version? No problem! You can swap all-purpose flour for almond flour or a gluten-free blend. Both will work well in this recipe. Just make sure to check the brand for taste and texture. This way, everyone can enjoy chocolate-covered cherry brownies. It’s a great option for those with dietary needs. Store your brownies in an airtight container. This helps keep them fresh. You can layer them with parchment paper. This prevents sticking. Keep them at room temperature for up to four days. If you want them to last longer, consider refrigerating them. This can extend their life to about a week. You can freeze brownies for longer storage. First, let them cool completely. Then, wrap each brownie tightly in plastic wrap. Place the wrapped brownies in a freezer bag. Squeeze out as much air as you can. They can last up to three months in the freezer. To enjoy, just thaw them in the fridge overnight. Reheat brownies gently to keep them soft. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10-15 minutes. You can also use the microwave. Heat for about 10-15 seconds. Check to see if they are warm. Enjoy your brownies as fresh as the day you made them! You can use salted butter if you do not have unsalted butter. Just cut back on the added salt in the recipe. Coconut oil is also a great option. It will give a slight coconut taste, but it pairs well with chocolate. Yes, you can use maraschino cherries. They are sweet and add a nice pop of color. Just remember to drain them well to avoid extra moisture in your brownies. These brownies stay fresh for about 3 to 5 days at room temperature. Store them in an airtight container to keep them moist. If you refrigerate them, they can last up to a week. Yes, you can make the brownies a day ahead. Just store them at room temperature. You can dip the cherries in chocolate the day you plan to serve them for the best taste and look. To cut brownies neatly, let them cool completely. Use a sharp knife and wipe it clean after each cut. This will help give you clean edges. For even slices, you can mark the cuts lightly before slicing. This blog post covered all you need for chocolate-covered cherry brownies. We explored ingredients, step-by-step instructions, and helpful tips for the perfect texture. I shared variations to fit different diets and easy storage methods. Remember to avoid common mistakes for great results. You can make these brownies today and impress everyone. Enjoy your baking adventure and have fun with it!

Chocolate Covered Cherry Brownies

Delicious brownies topped with chocolate-covered cherries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup cherries, pitted and halved
  • 1 cup melted dark chocolate for covering cherries
  • 1 serving whipped cream for serving (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
  • Allow the butter-sugar mixture to cool slightly, then add in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined, being careful not to overmix.
  • Gently fold in the chocolate chips and halved cherries. Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • While the brownies are baking, prepare the chocolate-covered cherries. Melt the dark chocolate in a microwave-safe bowl, heating in 30-second increments and stirring until smooth.
  • Dip each cherry half into the melted chocolate, allowing any excess to drip off. Place the cherries on a parchment-lined baking sheet to set.
  • Once the brownies are done baking, let them cool in the pan for about 10 minutes before cutting them into squares.
  • Once the brownies are completely cool, top each brownie square with a chocolate-covered cherry.

Notes

Serve with whipped cream and extra melted chocolate for an elegant touch.
Keyword brownies, cherries, chocolate