If you’re on the lookout for a decadent, fruity twist on your classic chocolate treat, you’ve hit the jackpot with this Chocolate Cherry Brownies Recipe. These brownies are the perfect marriage of rich cocoa and luscious roasted cherries, creating a dessert that’s moist, fudgy, and packed with flavor. I’ve made these more times than I can count, and every time they come out insanely good—seriously, they’ll disappear faster than you can say “chocolate cherry.” So, stick around—I’m going to share all my secret tips to make sure your batch comes out perfect every single time.

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Why This Recipe Works

Roasting the cherries: Baking them first concentrates their sweetness and adds a lovely depth of flavor.
Balanced fat combination: Using both melted butter and oil keeps the brownies moist and tender without being greasy.
Dutch-process cocoa: It provides a rich, smooth chocolate flavor that’s less bitter than regular cocoa powder.
Gentle folding technique: Preserves the air from beaten eggs, giving the brownies a nice lift and soft texture.

Chocolate Cherry Brownies, cherry brownies recipe, fudgy cherry chocolate brownies, roasted cherry brownies, easy cherry brownie dessert - Nine square pieces of dark brown chocolate brownies are placed on light brown parchment paper over a wooden board on a white marbled surface. The brownies have a chewy texture with visible shiny red cherries and scattered small chocolate chips on top. Around the board, dark red cherries with stems are scattered, and a white bowl filled with cherries is visible in the lower right corner. A small glass of milk is in the upper left corner. The overall look is rich and inviting with deep red and brown tones standing out against the light background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chocolate Cherry Brownies Recipe uses simple, high-quality ingredients that play off each other beautifully. Every component has a purpose, from the roasting of cherries to the mix of fats that keep things ultra moist. Plus, I’ll share some shopping tips for the best results.

Chocolate Cherry Brownies, cherry brownies recipe, fudgy cherry chocolate brownies, roasted cherry brownies, easy cherry brownie dessert - Flat lay of fresh halved cherries with vibrant red flesh arranged beside a small white ceramic bowl of white granulated sugar, two large whole brown eggs and a single whole brown egg yolk resting on a simple white ceramic plate, a small white ceramic bowl holding smooth melted unsalted butter, another small white ceramic bowl filled with clear light vegetable oil, a small white ceramic bowl of dark brown Dutch process cocoa powder, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing fine white cornstarch, a small white ceramic bowl with white salt grains, and a small white ceramic bowl brimming with glossy semi-sweet chocolate chips, all ingredients spaced evenly and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cherries: Fresh cherries that are washed, pitted, and cut in half give bright bursts of juicy flavor that contrast the deep chocolate.
White granulated sugar: Helps create that perfect sweet balance and contributes to a chewy edge on the brownies.
Eggs and egg yolk: Egg yolks add extra richness, while the eggs help provide structure and moisture.
Unsalted butter: Melted butter adds buttery richness and flavor — I always use unsalted so I can control the salt level better.
Oil (canola or vegetable): Keeps the brownies moist and tender without overwhelming the butter’s flavor.
Vanilla extract: A splash of pure vanilla amps up the overall flavor and brings warmth to the chocolate.
All-purpose flour: The base that holds the brownies together, but don’t overdo it or your brownies will be cakey.
Dutch-process cocoa powder: Rich and smooth, it’s less acidic and has a better flavor for deep chocolate desserts.
Cornstarch: Helps soften the texture for that tender, almost fudgy crumb.
Salt: Enhances all the flavors—don’t skip it!
Semi-sweet chocolate chips: Added for melty pockets of chocolate goodness throughout the brownies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Chocolate Cherry Brownies Recipe is—feel free to make it your own! Whether you’re doubling down on chocolate or adding nuts, a little personalization goes a long way to making these brownies yours.

Variation: I once swapped half the cherries for tart dried cranberries for a tangy surprise—delicious and perfect for holiday baking.
Dairy-Free Option: You can replace butter with coconut oil and use a dairy-free chocolate chip, and it still comes out amazing.
Extra Nutty: Adding chopped walnuts or pecans adds a lovely crunch that pairs perfectly with the chewy cherries and chocolate.
More Roasted Cherry Flavor: For deeper cherry flavor, try a light drizzle of cherry liqueur over the batter before baking (adults-only dessert upgrade!).

Step-by-Step: How I Make Chocolate Cherry Brownies Recipe

Step 1: Roast the cherries until they’re bursting with sweetness

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Spread the halved cherries evenly on the tray and sprinkle a little sugar over them. Roast for 10 minutes—this step is key because it concentrates the cherries’ flavor and reduces their watery bite. When you pull them out, let them cool while you prepare the rest of the batter.

Step 2: Prep your pan and mix the dry ingredients

Lower the oven temperature to 325°F and prepare an 8×8 inch pan by spraying it with non-stick spray, then lining the bottom and two sides with parchment paper (this helps you lift the brownies out easily later). Spray the parchment too, so your brownies don’t stick. In a bowl, sift together flour, Dutch-process cocoa powder, cornstarch, and salt. This ensures there are no lumps and the cocoa blends evenly.

Step 3: Whip the eggs and sugar for aeration

Using a stand mixer fitted with a whisk attachment (or a hand mixer if that’s what you have), beat the white granulated sugar, whole eggs, and egg yolk on high speed for about 5 minutes. You want this mixture to become pale and thick—this aeration is what gives the brownies a subtle lift and tender crumb.

Step 4: Combine the fats and vanilla

While the eggs are whipping, melt your butter and let it cool slightly so it doesn’t scramble the eggs. Add the melted butter, oil, and vanilla extract to the egg mixture and mix on low speed until just combined. The oil keeps the brownies moist, while the butter adds richness and flavor.

Step 5: Fold in the dry ingredients gently

Remove your mixer bowl from the machine. Using a rubber spatula, carefully fold in the sifted flour and cocoa mixture. Be gentle here—overmixing will knock out the air you’ve just created and lead to dense brownies. Fold just until you don’t see dry streaks.

Step 6: Add cherries and chocolate chips

Fold in half of the roasted cherries, then stir in the semi-sweet chocolate chips. They’ll melt slightly in baking to add gooey pockets of chocolate that feel like a little luxury bite every few bites. Pour the batter into your prepared pan and smooth the top evenly.

Step 7: Bake and cool

Bake for 40 to 50 minutes. I always start checking around 40 minutes—these brownies are done when the edges look set but the center is still slightly soft and jiggles just a bit (it will firm up as it cools). Once out, immediately sprinkle extra chocolate chips on top so they melt over the warm surface and then let the brownies cool completely in the pan before moving on.

Step 8: Freeze slightly and decorate

Pop the cooled brownies into the freezer for about 15 minutes—this step firms them up so you can easily lift them out with the parchment paper without breaking. Then, top with the remaining roasted cherries for a pretty finish. Cut into squares and serve!

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Pro Tips for Making Chocolate Cherry Brownies Recipe

Roast Cherries for Less Moisture: Roasting draws out extra liquid, so your brownies don’t turn out soggy—don’t skip this!
Use Fresh Cherries When Possible: I’ve tried frozen, but fresh cherries give a better texture and flavor punch.
Don’t Overbake: The center should still look a bit underdone—that’s what keeps them fudgy and soft once cooled.
Use Parchment with Overhang: It makes cleanup easier and lets you lift the entire slab from the pan for perfect cuts.

How to Serve Chocolate Cherry Brownies Recipe

Chocolate Cherry Brownies, cherry brownies recipe, fudgy cherry chocolate brownies, roasted cherry brownies, easy cherry brownie dessert - The image shows a stack of three square chocolate brownies with a rich, dark brown color and a moist, dense texture. The top brownie has shiny chocolate chips embedded inside and is decorated with glossy, deep red cherries, some halved to show their juicy inside. A woman's hand holds a whole cherry by its long stem above the stack. Around the stack, there are more brownies and cherries scattered on a wooden surface, all set against a white marbled background with two blurred bottles of milk in the distance. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep things simple by topping the brownies with extra roasted cherries for that fresh fruity burst and some flaky sea salt—just a pinch. Sometimes I add a dusting of powdered sugar or a drizzle of melted dark chocolate for a touch of elegance, especially if serving to guests.

Side Dishes

These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you’re not into dairy, a splash of coconut cream works wonders too! For drinks, matching with a rich coffee or a robust red wine like Merlot really elevates the experience.

Creative Ways to Present

For birthdays or dinner parties, I like to cut the brownies into small bite-sized squares and serve them on a platter garnished with fresh mint leaves and whole cherries on the side. You can also stack them in a pretty mason jar layered with whipped cream and cherries for a fun “brownie parfait” presentation that always impresses.

Make Ahead and Storage

Storing Leftovers

I keep leftover Chocolate Cherry Brownies Recipe stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Trust me, these don’t last that long around my house! For longer storage, refrigeration extends freshness up to a week—just let them come to room temp before eating for the best texture.

Freezing

Freeze any extras by individually wrapping the brownies in plastic wrap and placing them in a freezer-safe zip bag. When I do this, the brownies stay delicious for up to 3 months. Thaw them overnight in the fridge for the best results before enjoying.

Reheating

To bring frozen or refrigerated brownies back to life, I pop them in a preheated 300°F oven for about 10 minutes or microwave a single piece for 20 seconds. This revives that soft, gooey texture without drying them out.

FAQs

Can I use frozen cherries instead of fresh for the Chocolate Cherry Brownies Recipe?

Yes, you can use frozen cherries, but it’s best to thaw them completely and pat them dry before roasting or folding them into the batter. Excess moisture can make your brownies too wet, so drying well ensures the best texture.
Why do you roast the cherries before adding them to the brownies?

Roasting the cherries concentrates their natural sugars and flavors, reducing their water content to avoid soggy brownies. It also softens them slightly for a better bite within the dense, fudgy texture of the brownies.
Can I substitute regular cocoa powder for Dutch-process cocoa in this recipe?

You can substitute regular cocoa powder, but Dutch-process cocoa is recommended because it gives a smoother, less acidic chocolate flavor. If substituting, consider adding a small pinch of baking soda to balance acidity.
How do I know when the brownies are perfectly baked?

Look for set edges with a middle that still jiggles slightly when you gently shake the pan. The center should look just a bit undercooked because it will set as the brownies cool, resulting in that wonderfully fudgy texture.

Final Thoughts

This Chocolate Cherry Brownies Recipe holds a special place in my heart because it manages to feel both luxurious and homey at the same time. The roasted cherries add a fresh twist that makes every bite memorable, and the fudgy texture hits all the right notes. Honestly, if you try this once, you’ll find yourself coming back for more. So grab those fresh cherries, preheat that oven, and get ready for some seriously delicious brownies shared with good company—because great food is always better with friends.