Cherry Brownies

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My cherry brownies are super fudgy, full of cherries, and topped with a melt in your mouth chocolate ganache. They're rich, made with pantry staples, and ready in less than an hour!

I love making homemade brownies. I've previously shared recipes like cosmic brownies, Nutella Brownies, and Praline brownies. These chocolate cherry brownies might be my best yet! They are rich, fudgy, and super chocolatey. Serve with whipped cream or ice cream for an extra decadent treat.

Why This Recipe Works: A Sprinkle of Food Science

• Fudgy Not Cakey: High amounts of sugar and fat with a lower than usual amount of flour leads to a dense fudgy brownie.
• Use the Right Cherry: When testing this recipe with fresh or maraschino cherries there was just too much liquid. Dried cherries were too chewy. Our compromise was drained pie filling which gives great flavor and the perfect texture.
• Bloom Your Cocoa Powder: Mixing the cocoa with the butter dissolved the solids and gives a deeper chocolate flavor.

Ingredient Notes & Shopping Tips

• Butter: I like baking with unsalted butter as salt level varies by brand. You can also use salted butter and just leave out the added salt. Cool before adding the eggs to avoid scrambling them!
• Cocoa powder: I like using Dutch-process cocoa for a darker color and richer chocolate flavor. Ghirardelli is my go to. Guittard is also fantastic if you're looking to splurge.
• Eggs: Make sure your eggs are at room temperature to help them blend smoothly. Around 30 minutes at room temperature should do the trick. Forgot? Please in a glass of warm not hot water for around 5 minutes.
• Espresso: This intensifies the chocolate flavor without making them taste like coffee.
• Flour: Measure your flour by spooning it into a cup and leveling with a knife. Avoid dipping your cup in the flour or you'll use too much and end up with a dry end result.

Krystle's Tips: Steal My Culinary School Secrets

1. Line with parchment paper with a slight overhang so they don't stick. It also makes it super easy to lift them out for slicing.
2. Use the Right Pan: I bake with a light colored metal pan. Glass pans are slower to heat up while dark colored pans heat up more quickly and can burn the edges.
3. Don't Overmix: Mix until the flour just disappears. Overmixing overdevelops the gluten and leads to tough brownies.
4. Don't Overbake: Brownies are done when the center is set and top is shiny and crackly. You can also insert a toothpick near the center. It should come out with a few moist crumbs.
5. Ganache: Ganache looking oily or split? Whisk in a little bit more cream until smooth, this should save it!

More Cherry Desserts To Try

Cherry Chocolate Chip Cake

Chocolate Covered Cherry Cupcakes

Cherry Pie Bars

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