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These chocolate cherry brownies are the most beautiful and decadent brownies you'll ever eat. The brownies are fudgy, super soft, and the cherries add a pop of sweetness and a gorgeous red color. It's the perfect pairing.
When I was little, my grandma and I made these absolutely stellar chocolate cookies with a maraschino cherry in the middle, and I LOVED those cookies. So I decided to make a recipe that would bring those cookies to life, but in brownie form!
- All Purpose Flour
- Dark Unsweetened Cocoa Powder
- Chopped Semisweet Chocolate or Chocolate Chips
- Unsalted butter
- Espresso powder (optional)
- Brown Sugar
- Maraschino Cherries
See recipe card for quantities.
This recipe is made without oil. Instead, it uses butter! I love the texture and flavor that butter brings to brownies, and I think you will too.
A few words to describe these maraschino cherry brownies are:
- Crisp on the outside
- Pop of sweetness from the cherries
- Beautiful cherries on top
One of the things I love is just how easy it is to make these brownies! Start by greasing your 9x13 pan, and then preheat your oven to 350.
If you want to be sure your brownies won't stick to the bottom of sides of your pan, you can use parchment paper to line the pan. I typically don't, though, and I don't usually have any issues!
Melt butter in a pan or microwave, then stir in the chopped chocolate.
Combine white sugar, brown sugar, eggs, vanilla, and espresso powder. Using a stand or hand mixer, whip on medium/high until fluffy, which will probably take about 5 minutes.
Add butter and chocolate mixture to sugar and eggs mixture.
Add flour and cocoa powder and stir until combined (don't overmix!).
Pour the batter into your prepared 9x13 baking pan. Bake for 40-45 minutes, then allow to cool before eating.
Hint: To know when these cherry chocolate brownies are done, you can wiggle the pan in the oven. When the top of the brownies doesn't jiggle at all, they're done!
- Cocoa Powder: I love to use dark chocolate cocoa powder for these brownies, but you can definitely use regular! I think the dark chocolate brings a really nice richness that you don't quite get with regular cocoa powder.
- Chopped chocolate: I prefer to use semisweet chopped chocolate or chocolate chips, because it balances the bitterness of the dark chocolate cocoa powder. However, if you and your family/guests are dark chocolate fans, definitely try this with dark chocolate instead- you'll love it!
You can add different fruits to the top of these brownies instead of maraschino cherries. Try strawberries or raspberries for a yummy twist!
You can also add chocolate chips or nuts to the batter at the end for another layer of texture in the brownie batter. Delicious!
The other way I love to change these brownies up is to put chocolate sauce over the top.
Here's some equipment I love and use all the time for these dark chocolate brownies.
- Large bowl: any large bowl will do! I have these nesting bowls from Amazon that I loooove.
- Spatula: I am obsessed with the Williams Sonoma "No Kid Hungry" spatulas. This isn't an affiliate link, I literally just love them. They work so well, they hold up nicely, and they're so cute!
- 9x13 pan: Wilton pans are always a great choice. I always choose lighter colored metal pans because the edges of the baked goods brown less.
- You can use stoneware as well, just make sure to keep an eye on the sides of the brownies towards the end of the baking time. If they're getting a little too brown (they may or may not, depending on what stoneware you use), turn down the heat to 325 until the center of the bars are done.
- Hand Mixer: This Cuisinart hand mixer will just make your life easier, and there are some situations where a name brand is just better. I'd argue this is one!
- OPTIONAL- KitchenAid Stand Mixer: This is certainly not a must, but you can use a stand mixer to put all of this together super easily! Just be careful to not overmix once you put the flour in.
Store the maraschino cherry brownies covered at room temperature for up to 3 days. You can also freeze them for 2 months.
If you want a perfectly clean brownie slice, do your best to let them cool completely before eating. This will make it easier to slice the brownies without getting crumbs everywhere!
Wiggle the pan in the oven and if the top of the brownies do not jiggle, they're done!
Store these brownies for up to 3 days at room temperature in an airtight container. You can also freeze brownies for 2 months.
You get the crackly brownie top by whipping the eggs and sugar together really well. That's why in this recipe, you whip them for 5 minutes! That helps you get a nice, crackly, shiny top.
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Cherry Chocolate Brownies [Maraschino]
- 1.5 cups unsalted butter
- 1.25 cups chopped semisweet chocolate
- 2 cups sugar
- ½ cup brown sugar
- 1 teaspoon espresso powder
- 1.75 teaspoon kosher salt
- 5 eggs room temperature
- 2 teaspoon vanilla extract
- 1 cup flour
- 1 cup dark cocoa powder
- 16 oz jar maraschino cherries
- Grease a 9x13 baking dish, and preheat oven to 350.
- Melt butter in microwave or on stove, stir in chocolate until fully melted.
- Combine white sugar, brown sugar, salt, eggs, vanilla, and espresso powder in a bowl and using a stand or hand mixer, whip the ingredients until fluffy, about 5 minutes.
- Pour butter and chocolate mixture into egg and sugar mixture.
- Add flour and cocoa powder and stir until combined.
- Pour your batter into the prepared pan.
- Chop maraschino cherries roughly into quarters. Sprinkle over the top of the brownie batter.
- Bake for 40-45 minutes.
- Let cool as long as you can stand, but at least 1 hour. Then enjoy!
Did you make these chocolate cherry brownies? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂