Chocolate Cherry Brownies

These decadent Chocolate Cherry Brownies start with homemade cherry pie filling blended with rich, fudgy chocolate for an irresistible dessert. With a dense, chewy texture and pockets of cherries, they offer a classic combination that chocolate and cherry fans will love.

The inspiration for these brownies came from my mom’s doctored-up chocolate cake recipe. While she relied on box mixes for most of her baking, her cherry-studded chocolate cake stood out. She would add a can of cherry pie filling, transforming an ordinary chocolate cake into something amazing. It was always incredibly moist, with sweet pockets of cherries in every bite. This brownie recipe is my homemade twist on those flavors, bringing together rich, fudgy chocolate and cherries in a handheld treat.

Key Ingredients and Substitutions

These chocolate cherry brownies use simple, easy-to-get ingredients to create a decadent treat with a cherry twist. 

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Unsalted Butter: We use melted butter to create a rich, fudgy texture in the brownies. If you only have salted butter on hand, reduce the amount of added salt in the recipe to compensate.
• Granulated Sugar: This recipe uses granulated sugar to provide sweetness and help create a delightfully crackly top on the brownies. You can replace up to half of the granulated sugar with brown sugar for a richer flavor.
• Eggs: We recommend using room-temperature eggs, as they incorporate more easily into the batter. The extra egg yolk in this recipe adds moisture and enhances the brownies’ fudgy texture.
• Unsweetened Cocoa Powder: These brownies have a deep chocolate flavor due to unsweetened cocoa powder. For an intense chocolate experience, opt for high-quality Dutch-processed cocoa powder.
• Semisweet or Bittersweet Chocolate: We use chocolate with 60-70% cocoa content, roughly chopped, to add depth and richness to the brownies. The chocolate melts into the batter, creating pockets of intense chocolate flavor. Using high-quality chocolate makes a significant difference in the final taste of the brownies. For the best results, choose a chocolate bar that you would enjoy eating on its own.
• Homemade Black Cherry Pie Filling: We used our homemade cherry pie filling recipe to add a fruity twist to the classic chocolate brownie recipe. If you’re short on time, substitute the homemade filling with a can of store-bought cherry pie filling.
• All-Purpose Flour: This recipe uses all-purpose flour to provide structure to the brownies, helping them hold together. Be careful not to overmix the batter once the flour is added, which can lead to tough brownies. You can substitute a gluten-free option with a 1:1 gluten-free all-purpose flour.
• Cornstarch: We include cornstarch in this recipe to help create a tender texture and bind the filling together. You can omit the cornstarch if preferred, but remember that the filling might be slightly looser and not as chewy.

How to Make Chocolate Cherry Brownies

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
_{This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.}

Pro-tip: For the fudgy brownies, pull them from the oven when a toothpick inserted into the center comes out with a few moist crumbs. Remember, they’ll continue to set as they cool.

1. Prepare the Pan: Position the rack in the middle of the oven and preheat to 350°F. Line an 8×8-inch metal pan with parchment paper, leaving an overhang on the sides for easy removal. Spray the parchment with nonstick cooking spray or coat it with butter for a clean release.

2. Melt the Chocolate: Combine chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof bowl. Heat butter in a small saucepan over medium heat until it reaches a vigorous simmer, about 5 minutes, swirling occasionally. Pour the hot butter over the chocolate mixture. Let sit for 2 minutes, then whisk until smooth and fully combined.

3. Prepare the Wet Ingredients: In a large bowl, whisk together sugar, eggs, egg yolk, and vanilla using an electric mixer. Beat until the mixture becomes light and fluffy for about 5-7 minutes, then mix in the oil until well incorporated.

4. Combine Chocolate and Wet Ingredients: Pour the melted chocolate mixture into the egg mixture, stirring until completely combined. The mixture should look glossy and smooth.

5. Add Dry Ingredients: Sift the remaining cocoa powder, flour, cornstarch, and salt. Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix – stop as soon as you no longer see dry streaks.

6. Incorporate Cherries: Gently fold in the cherry pie filling, keeping the cherries as intact as possible. This ensures delightful bursts of cherry in every bite.

7. Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 35-40 minutes. The brownies are done when a toothpick is inserted in the center and comes out with moist crumbs but no raw batter.8. Cool and Serve: Allow the brownies to cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and serve.

Make-Ahead and Storage

Make-Ahead: While these brownies are best enjoyed fresh, you can prepare components in advance to make baking easier. Mix the dry ingredients and store them in an airtight container at room temperature for up to 1 month. When ready to bake, combine the dry and wet ingredients and proceed with the recipe.

How to Store: Keep your brownies fresh by storing them in an airtight container at room temperature for up to 3 days. Place a piece of wax paper between layers to prevent sticking. Move them to the refrigerator for longer storage, where they can stay for up to a week. Let them come to room temperature before serving for the best fudgy texture. You can freeze them for up to 3 months in a freezer-safe storage container or bag.

How to Reheat: Individual brownie squares can be warmed in the microwave for 10-15 seconds for a fresh-from-the-oven experience. The cherries will be slightly warm, and the chocolate will be extra gooey—perfect for serving with a scoop of vanilla ice cream. If frozen, allow brownies to thaw in the refrigerator overnight before reheating.

Recipe Tips and Notes

• Perfect your pan prep. Line your pan properly with parchment paper. The overhang makes removing and cutting the brownies much easier.
• Watch your mixing. Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough, dense brownies.
• Check early. Start checking your brownies about 5 minutes before the recommended baking time. Every oven is different, and overbaked brownies lose their fudgy texture.
• Cool brownies completely. Before cutting, let your brownies completely cool, and for the cleanest cuts, refrigerate them for an hour before slicing them with a sharp knife.

Frequently Asked Questions