These chocolate cherry brownies are irresistibly fudgy, loaded with chocolate & juicy cherries, and topped with homemade whipped cream!
These chocolate cherry brownies are a black forest version of my all-time favorite brownie recipe. They're made in just one bowl, bake up in about 30 minutes, and are truly irresistible! Each fudgy bite is studded with chocolate chunks & juicy cherries, and balanced out perfectly with homemade whipped cream. I hope you love these as much as I do!
- All-Purpose Flour: You'll need a little more than one cup of flour.
- Cocoa Powder: I prefer to use dutch-process cocoa powder for a richer chocolate flavor.
- Eggs: You'll need three eggs at room temperature. Eggs significantly affect the texture of brownies and determine whether they bake up cakey or fudgy. I settled for one less egg than I typically would use in a brownie recipe in order to ensure they baked up ultra fudgy and chewy!
- Vanilla: Extract: Every good brownie recipe needs high quality vanilla. My favorite brands are Rodelle and Heilala.
- Brown Sugar: I opted for dark brown sugar in this recipe because the extra molasses content that adds more depth of flavor, but you can use light brown sugar.
- Granulated Sugar: You'll need about 1 cup of granulated sugar for the brownies and 1 tablespoon for the whipped cream.
- Chocolate: You'll need some chocolate to melt and add to the batter, and some to finely chop and mix in the batter for pieces of chocolate studded throughout each bite! I recommend using semi-sweet or bittersweet.
- Unsalted Butter: You'll need about 1 ½ sticks or ¾ cup of butter. No need to bring it to room temperature because it will melted with the chocolate and sugars.
- Cherries: Use fresh or frozen cherries to mix into the brownie batter.
- Heavy Cream: Use cold heavy cream for the homemade whipped cream.
This brownie recipe seriously couldn't be easier! Just melt the butter, chocolate, and sugars together. Whisk in the eggs & vanilla, then the flour and cocoa powder. Lastly, fold in the chopped chocolate & cherries, and bake! Top the cooled brownies with homemade whipped cream and shaved chocolate 🙂
The secret ingredient for the ultimate fudgy brownies is melted chocolate! Adding both cocoa powder and melted chocolate ensures that your homemade brownies bake up ultra chocolatey and fudgy.
The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder.
- Parchment paper: Line your 9x9 pan with parchment paper to ensure the brownies do not stick and for easy removal!
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
Store these cherry brownies with whipped cream in the fridge for 3-5 days. If they do not have whipped cream on them, they can be stored at room temperature.
Other brownie & bar recipes you'll love
Baking in grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Chocolate Cherry Brownies
For the cherry brownies:
- 142 g ⅔ cup brown sugar
- 200 g 1 cup granulated sugar
- 85 g ½ cup; 3oz chocolate
- 170 g ¾ cup unsalted butter
- 3 eggs, room temp
- 1 ½ teaspoon vanilla extract
- 120 g 1 cup all-purpose flour
- 84 g 1 cup dutch process cocoa powder
- ½ teaspoon salt
- 127 g ¾ cup chopped chocolate
- 113 g 1 cup halved frozen or fresh cherries
For the whipped cream:
- 113 g ½ cup heavy cream (cold)
- 15 g 1 tablespoon granulated sugar
- ½ teaspoon vanilla paste
For the cherry brownies:
- Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper.
- In a large bowl, add the brown sugar, granulated sugar, chocolate, and butter. Heat the mixture in the microwave in 20 second increments until everything is fully melted. Whisk the mixture until smooth.
- Add the eggs and vanilla to the butter, sugar, chocolate mixture, and whisk until fully combined.
- Next, fold in the flour, cocoa powder, and salt until just combined.
- Lastly, fold in the chopped chocolate and halved cherries.
- Spread the batter into the prepared square pan and bake for 33-36 minutes.
- Allow to cool completely in the pan before removing and cutting.
For the whipped cream:
- Just before you are ready to serve the brownies, make the whipped cream.
- In a small bowl or glass measuring cup, beat the heavy cream with an electric mixer while slowly pouring in the granulated sugar.
- Add the vanilla and continue beating until soft peaks form, and no more! It can be easy to over-whip, so watch carefully.
- Pipe the whipped cream onto the brownies and top with shaved chocolate.
- Store these cherry brownies with whipped cream in the fridge for 3-5 days. If they do not have whipped cream on them, they can be stored at room temperature.
Thanks for your help!!! I have one doubt,after keeping the brownie batter inside the oven whether we should use both top and bottom rod or only top rod heating is enough?