Square of chocolate cherry browinie

Chocolate Cherry Brownies

  • Author: Emma
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American


Gooey, rich, fudge-like double chocolate cherry brownies that are best served warm with a scoop of vanilla ice-cream. Oh yeah – your chocolate dreams just came true!



For the Chocolate Cherry Brownies

200g (1 1/4 cups) dark chocolate, chopped

200g (1 cup and 1 tablespoon) butter, unsalted

220g (1 cup) caster sugar

3 eggs

1 tsp vanilla extract

125g (3/4 cups) plain flour

50g (1/2 cup) cocoa powder

1/2 tsp salt

120g (3/4 cup) dark chocolate chips plus a tbsp to sprinkle on top.

425g tin pitted black cherries, strained, separate the juice and cherries
For the Cherry Glaze 
Juice from tin of black cherries
240g (1 1/2) cups icing sugar, sifted


For the Chocolate Cherry Brownies

  1. Turn the oven on to 180C and line a 22cm square brownie tin with parchment paper (this will make it easier for you to remove the brownies once cooled)
  2. Using a bain marie (Bowl sat snuggly over a saucepan of boiling water. Note: don’t let the water touch the bottom of the bowl). Place the butter, chopped chocolate and caster sugar into the bowl and stir until melted.
  3. Whisk together the dry ingredients: flour, cocoa powder and salt and set aside.
  4. In a medium bowl, with an electric beater or stand mixer, beat the eggs until pale and fluffy. Add the chocolate/butter/sugar mixture and vanilla extract and beat until combined.
  5. Then add the dry ingredients and mix until just combined. Fold in the dark chocolate chips and cherries.
  6. Pour into the prepared brownie tin and smooth flat. Sprinkle the tablespoon of chocolate chips over the top and push down slightly. Set to one side for ten minutes.
  7. Place in the oven and bake for 20-25 minutes. The edges should be firm but the centre should have a slight jiggle when shaken gently. Remove from the oven and place the tray on a wire rack and leave to cool for 20 minutes. Use the baking paper to gently lift the brownie out of the tin and then cut into squares.


For the Cherry Glaze 

  1. Stir the icing sugar and 2 tbsp of the cherry juice leftover from the tinned cherries and mix until combined. If the glaze is too thick then add a teaspoon of juice at a time until you reach the desired consistency.
  2. Drizzle the glaze over the chocolate brownies and serve! Enjoy!


1. Swap the white sugar with golden caster sugar and this adds depth of flavour.

2. Instead of cherries, add nuts such as walnuts or almonds to add a lovely crunch

3. Brownies freeze for up to 3 months. Freeze in individual squares and then when you fancy a treat, thaw a square over night in the fridge and bring to room temp or microwave to make warm before serving.