Description
Ultra-fudgy brownies packed with melty chocolate chips and juicy cherries for a decadent balance of rich chocolate and bright tartness perfect for holiday baking or anytime indulgence. Easily made gluten-free or vegan.
Ingredients
For the Brownie Batter:
– 11 tablespoons (156g) salted butter, softened
– ½ cup (100g) packed brown sugar
– 1 cup (200g) granulated sugar
– 3 large eggs, room temperature
– 2 teaspoons pure vanilla extract
– 1 cup (125g) all-purpose flour
– ¾ cup (65g) unsweetened cocoa powder
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1 cup (175g) semi-sweet chocolate chips
Add-Ins & Topping:
– 1½ cups pitted and halved cherries (fresh or thawed frozen)
– 2 tablespoons semi-sweet chocolate chips (for topping)
– ¼ cup pitted and halved cherries (for topping)
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two sides. Lightly spray with cooking spray.
- In a small saucepan over medium heat, melt butter with brown sugar, stirring until sugar dissolves (about 2 minutes). Remove from heat and let cool slightly.
- In a medium bowl, beat eggs, granulated sugar, and vanilla with a hand mixer for 2–3 minutes, until pale and fluffy.
- Slowly pour the warm butter mixture into the egg mixture while whisking until fully combined.
- In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and 1 cup chocolate chips.
- Pour wet ingredients into dry ingredients. Fold gently until just combined—a few flour streaks are okay.
- Gently fold in 1½ cups cherries until evenly distributed. Do not overmix.
- Spread batter evenly into the prepared pan. Sprinkle reserved chocolate chips and cherries on top.
- Bake for 39–44 minutes, until the top is shiny and set, and a toothpick inserted comes out with moist crumbs (not wet batter).
- Cool completely on a wire rack for at least 1 hour.
- Use parchment overhang to lift brownies out, then slice into squares.
Notes
– Use room-temperature eggs for better emulsification and fudgy texture.
– Do not overmix after adding dry ingredients—this prevents a cakey texture.
– Chill for extra fudginess: Refrigerate brownies for a dense, truffle-like consistency.
– Gluten-free: Substitute with certified gluten-free 1:1 flour blend.
– Vegan option: Use plant-based butter, flax eggs (3 tbsp ground flax + 7.5 tbsp water), and dairy-free chocolate chips.
– Fresh or frozen cherries work just ensure they’re pitted, halved, and patted dry if frozen.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: ~220
- Sugar: 24g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg