cherry brownies

Beautiful, fudgy chocolate brownie studded with sweet and juicy cherries! This easy recipe produces perfect, rich and indulgent brownies every time!

Chocolate Cherry Brownies

unsalted butter (room temperature)

300 g sugar (caster

eggs

flour

cocoa powder

tsp salt

tsp baking powder

chocolate (dark

cherries

Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8&quot; square baking tin and line it with baking paper, with plenty of overhang.

In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.

In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy, about 5 minutes. Pour the sugar and butter mixture into the sugar and egg mixture and whisk to combine.

In a medium bowl mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate and cherries and fold them with spatula until they are evenly incorporated.  Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate and scatter it over the top of brownie batter.

Bake the brownies for 35- 38 minutes or until the top of the brownies is set and shiny, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have crumb on it.

Allow the brownies to cool and set in the tin for at least 1 hour or ideally, until completely cool (I always transfer mine to the fridge to set overnight). Use the overhang baking paper to lift the brownies from the tin, slice into 16 square pieces and enjoy!

Fudge-y, rich and gooey chocolate brownies filled with juicy cherries, sprinkled with powdered sugar. A fun and festive dessert recipe!

unsalted butter (softened)

sugar

tsp vanilla extract

all purpose flour

chocolate chips

cherries (or fresh)

sugar (optional)

Pre-heat oven to 325℉.

In a large bowl, bright together butter, sugar, eggs, and vanilla extract. Whisk to combine.

Add flour, cocoa powder, salt and chocolate chips. Combine well using a spatula.

Add cherries, then fold to combine. Batter will be thick.

Line baking dish with parchment paper or grease baking dish. Then bring batter onto baking dish and use spatula to spread evenly. Batter will be chunky but will even out after baking.

Bake for 40-45 minutes, or until toothpick comes out clean.

Let it cool completely in the pan on a wire rack and then cut brownie into smaller pieces.

Sprinkle with powdered sugar. Serve and enjoy!

Cherry Cheesecake Brownies start with a chocolate brownie crust, followed by creamy cheesecake swirled with cherry pie filling! 

Cherry Cheesecake Brownies

box (18 ounces double chocolate brownie mix (ad))

canola oil

water

cream

almond extract

(21 ounces cherry pie filling)

In a bowl, blend brownie mix with oil, water and egg as directed on box. Follow your brownie box instructions if they are different than the ingredients shown here. 

Pour unbaked brownie batter into the bottom of a greased 13 x 9 inch pan or baking dish. Bake for 15 minutes and take out of the oven. Let brownie layer cool while making cheesecake.

In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix gently until large lumps are gone. Small lumps will remain. 

Carefully spoon cheesecake batter over brownie layer. Spread slowly until brownie is covered.

Add spoonfuls of cherry pie filling on top of the cheesecake batter. Swirl with a butter knife. Be careful not to dip into the brownie layer. Only the first two layers of cheesecake and cherries should be swirled.

Bake at 325 degrees for 30 to 40 minutes OR until cheesecake is done. Watch carefully to make sure it doesn't get too brown on the edges. 

Let sit on counter for 30 minutes, then transfer to refrigerator for at least 2 hours to set.

Slice into 12 squares. 

Cherry Brownies are rich and decadent with intense cherry cordial flavor in a gooey, fudgy square. They’re the perfect holiday dessert!

Black Forest Cherry Brownies

cornstarch

Kirsch

unsalted butter ((2 sticks))

vanilla vanilla bean paste)

all-purpose flour

baking soda

salt

cream cheese (softened)

heavy cream

Combine the frozen cherries, sugar, cornstarch, Kirsch, and water in a medium-sized saucepan. Cook on medium heat until the cherries give off liquid. Reduce to low heat and continue to simmer until the cherries are soft and the mixture has thickened.

Remove the saucepan from the heat and mash the cherries with a wire masher (it’s okay to have some solid cherry pieces). Transfer the cherry mixture to a small bowl and place it in the refrigerator to cool while you make the brownie batter.

Preheat oven to 350°F. line a 9 x 9“ baking pan with parchment paper long enough to hang over the sides for easy removal after baking, set aside.

Place butter in a large microwave safe mixing bowl, melt completely by microwaving in 30-60 second bursts until completely melted.

Add sugar, cocoa, vanilla and eggs. Whisk to combine well.

Add the flour, cocoa powder, salt and chocolate chips.

Whisk until completely combined, but do not over mix.

Pour/scoop into the prepared baking dish.

Dollop 1 1/2 cups of the cherry mixture onto the brownie batter and cut or swirl it through the batter using a knife.

Place the pan in the oven and bake for 45 minutes. Check the brownies after 20 minutes, and if the tops are getting too dark, place a sheet of aluminum foil over the pan for the remainder of the baking time.

When the brownies are done baking, remove the pan from the oven, let it cool on a wire rack for 10 minutes, and then place it in the refrigerator to chill for 1 hour.

Meanwhile: In the bowl of a stand mixer with the whisk attachment, combine the cream cheese with 1/2 cup of heavy cream and mix on low to combine. Slowly add the remaining heavy cream and the powdered sugar and beat on low speed for two minutes until smooth. Increase the speed to high and continue beating for one more minute until the mixture holds soft peaks.

Remove the chilled brownies from the pan (using the parchment paper handles for easy removal) and cut them into 12 equal squares.

Top each brownie with a dollop of the whipped cream and the reserved cherry mixture.

Serve and enjoy.

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Chocolate Cherry Brownies

Chocolate Cherry Brownies

Cherry Cheesecake Brownies

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Top 4 cherry brownies recipes from across the web

The most viewed cherry brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cherry Brownies

Chocolate Cherry Brownies

Cherry Cheesecake Brownies

Black Forest Cherry Brownies

The most viewed cherry brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine