Dark Chocolate Cherry Brownies
Indulging in the rich, velvety world of brownies is a delightful experience, and when you add dark chocolate and cherries into the mix, you’re in for a treat that’s hard to resist. These Dark Chocolate Cherry Brownies are not only fudgy and decadent but also infused with the sweet-tart flavor of cherries that perfectly complements…
Servings: 12 servings
Ingredients
Ingredients
- 1/2 cplus 3 T unsalted butter melted
- 1 csugar
- 3/4 cflour
- 2 eggs large
- 1/3 ccocoa powder
- 1 1/2 tspvanilla extract
- 1/2 tspsea salt
- 1 1/4 cdark chocolate chopped
- 1 1/4 cmaraschino cherries stems removed
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a large bowl, whisk together the melted ½ cup plus 3 tablespoons unsalted butter and 1 cup sugar until combined.
- Add the 2 large eggs and 1½ teaspoons vanilla extract to the butter-sugar mixture. Whisk until smooth and fully incorporated.
- Place ¾ cup of the 1¼ cups chopped dark chocolate in a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until the chocolate is melted and smooth. Let it cool slightly if very hot.
- Whisk the melted chocolate into the butter-egg mixture until evenly combined.
- In a separate bowl, combine ¾ cup flour, 1/3 cup cocoa powder, and ½ teaspoon sea salt. Add the dry ingredients to the chocolate mixture and stir gently until just combined. Do not overmix.
- Reserve the remaining ½ cup chopped dark chocolate. Fold the 1¼ cups maraschino cherries (stems removed) and the reserved ½ cup chopped chocolate into the batter. You may add the cherries whole or chopped, as you prefer.
- Pour the batter into the greased 8×8-inch pan and smooth the top.
- Bake at 350°F for about 25–28 minutes for very fudgy brownies, or 30–35 minutes for firmer brownies. Bake until the center is just set to the touch. Note that brownies will continue to cook a bit after removal from the oven.
- Allow the brownies to cool in the pan before cutting.
Equipment
- Oven
- 8x8-inch baking pan
- Large Bowl
- Mixing Bowl
- Microwave-safe Bowl
- Whisk
- Spatula
Notes
You can microwave the chocolate to melt it,but if you prefer skipping the microwave, you can use adouble boiler methodand melt it stove top.
I use an 8x8inch pan for these cherry brownies,but if you only have a9×9 inch baking pan, you will want to keep an eye and not over bake these. I would pull them out at 25 minutes!
Baking in a metal pan versus a glass panwill vary the baking time as well. I suggest a metal pan–that is what I used. If you use a glass pan, you may need to bake the brownies longer by about 5 minutes.
I use an 8x8inch pan for these cherry brownies,but if you only have a9×9 inch baking pan, you will want to keep an eye and not over bake these. I would pull them out at 25 minutes!
Baking in a metal pan versus a glass panwill vary the baking time as well. I suggest a metal pan–that is what I used. If you use a glass pan, you may need to bake the brownies longer by about 5 minutes.