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If you love desserts that balance chewy richness with bright bursts of fruit, these Chewy Chocolate Cherry Brownies are just the treat your table needs. Each bite delivers a harmony of deep cocoa flavor and juicy cherries, wrapped in a tender crumb and topped with a cloud of cherry cream cheese frosting. This recipe came about one spring when cherries overflowed at the farmers market, and now it marks the official start of cherry season in my home.
I remember making these for a birthday picnic and friends raved about the surprise pop of cherries inside plus that luscious pink frosting. They disappear in no time.
Ingredients
- All purpose flour: offers structure and chew look for unbleached flour for best results
- High quality cocoa powder: gives intense chocolate flavor Dutch process or natural both work but choose rich dark cocoa for depth
- Baking powder and baking soda: create just the right lift be sure your leaveners are fresh
- Salt: balances sweetness and enhances the chocolate flavor use fine sea salt
- Butter: adds tenderness and richness choose unsalted for best control of flavor
- Brown sugar: supplies moisture and chew so pack it firmly
- Unsweetened bakers chocolate: boosts real chocolate taste opt for a high cocoa content brand
- Eggs: bind and create the classic brownie texture aim for room temperature eggs for even mixing
- Vanilla extract: enhances chocolate and cherry notes use pure vanilla not imitation
- Fresh cherries: bring tart juiciness and color pit and quarter them for perfect bites select firm ripe cherries with vibrant glossy skin
- Cream cheese: in the frosting gives tang and smoothness always soften before using
- Icing sugar or powdered sugar: ensures a silky frosting sift first for the fluffiest texture
- Milk: helps achieve perfect spreadable consistency whole milk offers the best richness
Instructions
- Whisk the Dry Ingredients:
- Combine flour cocoa powder baking powder soda and salt in a large bowl. Sift together to evenly distribute leaveners and eliminate lumps which ensures smooth even brownies.
- Melt and Mix Wet Ingredients:
- Melt the butter gently over low heat just until liquid. Take off heat and stir in brown sugar melted bakers chocolate eggs and vanilla. Stir patiently until the mixture is glossy and you can rub a pinch between your fingers without feeling any sugar grains. This step is crucial for that signature chewy texture.
- Combine Wet and Dry:
- Slowly add the sifted dry mixture into the wet base. Mix slowly until no dry streaks remain but avoid overmixing to prevent tough brownies.
- Fold in the Cherries:
- Add the chopped cherries and gently fold with a spatula so they are evenly dispersed. This gives fruit in every bite without crushing the cherries.
- Bake to Perfection:
- Spread the thick batter into a greased or parchment lined nine inch square pan. Smooth the top. Bake at three hundred fifty degrees Fahrenheit thirty five to forty minutes or until the edges are set but the center still looks slightly moist. For glass pans reduce heat to three hundred twenty five. Cool completely in the pan for clean cuts and even frosting.
- Level Edges if Needed:
- If the brownie edges puff up too much when cooling use a serrated bread knife to gently trim the tops level for uniform squares after frosting.
- Make the Cherry Cream Cheese Frosting:
- Beat together softened cream cheese butter vanilla and icing sugar until smooth and fluffy. Add milk a spoonful at a time until the frosting is creamy and spreadable. Fold in the chopped fresh cherries last for pretty flecks of fruit.
- Frost and Cut:
- Spread the frosting in an even layer over completely cooled brownies. Let the frosted brownies chill a bit for easier slicing. Use a hot knife for super clean edges.
I think fresh cherries elevate these brownies from everyday treat to something special. Last summer my niece begged to help pit cherries and now it is our messy sweet tradition every July. The bright fruit makes people curious before that first bite and keeps them coming back for seconds.
Storage Tips
Store these brownies in an airtight container in the refrigerator for up to five days. Bring them to room temperature before serving for the best texture. You can also freeze unfrosted brownie squares for up to two months. Thaw overnight in the fridge and frost just before eating.
Ingredient Substitutions
No fresh cherries available Use frozen cherries but thaw and drain well before chopping. Dried cherries work in a pinch though the brownies will be sweeter and chewier. For a nutty touch toss in a handful of chopped toasted walnuts. If you need these brownies dairy free swap in vegan butter and a plant based cream cheese for the frosting.
Serving Suggestions
For a simple finish dust with cocoa or extra chopped cherries on top of the frosting. Pair with a scoop of vanilla or cherry ice cream for an indulgent dessert plate. Try with strong coffee or a glass of red wine—they play beautifully with the rich flavors.
Cultural and Seasonal Notes
Brownies are an American classic but adding cherries nods to Central and Eastern European desserts that love pairing chocolate and cherries. This recipe is summer perfect when cherries are at their peak but out of season it is still delicious with quality frozen fruit.
Seasonal Adaptations
Swap fresh cherries for raspberries or blackberries in summer Use dried cranberries for a winter holiday twist Zest in a little orange for bright winter flavor
Success Stories
This recipe has become a go to for gifting during cherry season. Neighbors always ask for the secret behind the extra moist squares it is the melt and mix step for silky sugar. The frosting keeps things playful and pretty and kids adore the pink speckles.
Freezer Meal Conversion
To turn these into a make ahead treat bake the brownies and cool completely. Cut into squares then wrap individually and freeze. For best results frost just before serving but you can also freeze slices with a thin layer of frosting and separate them with parchment paper.
With every batch, these brownies bring a welcome burst of summer and chocolate to the table. Bake an extra pan—these disappear before you know it.
Common Recipe Questions
- → How do I ensure my brownies stay chewy?
Fully dissolve the brown sugar in the melted butter mixture and avoid overbaking to keep brownies fudgy and moist.
- → Can I use frozen cherries instead of fresh?
Yes, thaw and pat frozen cherries dry before folding them into the batter or frosting to prevent excess moisture.
- → What’s the best way to serve these brownies?
Enjoy them at room temperature to appreciate the tender texture and creamy cherry frosting, or chill slightly for a firmer bite.
- → Can I make these brownies ahead of time?
Absolutely. Prepare and frost up to a day in advance; store covered in the fridge and allow to come to room temperature before serving.
- → How do I cut brownies cleanly after adding frosting?
Use a serrated knife, wiping it clean between cuts, to slice through the frosted brownies without smudging.