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Chocolate Cherry Brownies

Rich chocolate cherry brownies topped with whipped cream, chocolate chips, and fresh cherries.
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Chocolate Cherry Brownies are rich, fudgy, and bursting with juicy cherries. Inspired by Black Forest cake, these brownies are topped with a cherry sauce and a dollop of vanilla bean buttercream for an unforgettable dessert.

Ingredients

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  • 1/2 cup unsalted butter
  • 1/4 cup vegetable oil
  • 1 cup granulated white sugar
  • 1/4 cup light brown sugar
  • 1/2 tablespoon pure vanilla extract
  • 2 large eggs
  • 3/4 cup + 2 tablespoons unsweetened cocoa powder (14 tablespoons)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder (optional)
  • 3 ounces dark chocolate, chopped
  • 3/4 cup fresh cherries, pitted and quartered
  • 1 cup fresh cherries (for sauce), pitted and quartered
  • 2 tablespoons water (for sauce)
  • 2 tablespoons granulated sugar (for sauce)
  • 1 pinch salt (for sauce)
  • 1 teaspoon cornstarch + 1 tablespoon cold water (for sauce slurry)
  • 6 tablespoons unsalted butter (for buttercream)
  • 1 1/4 teaspoons vanilla bean paste
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt (for buttercream)
  • 1 3/4 cup + 2 tablespoons powdered sugar (30 tablespoons)
  • 2 tablespoons heavy whipping cream
  • 16 whole cherries (for garnish, optional)
  • 2 tablespoons finely chopped dark chocolate (for garnish, optional)

Instructions

  1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
  2. In a saucepan, melt butter, oil, white sugar, and brown sugar over medium heat until sugar is dissolved.
  3. Remove from heat and beat in vanilla and eggs.
  4. Stir in cocoa powder, flour, salt, and espresso powder.
  5. Fold in chopped dark chocolate and cherries.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 20–25 minutes until the edges are set and the top looks dry and puffed.
  8. Cool completely, about 1 hour.
  9. While brownies cool, make cherry sauce: In a saucepan, cook cherries, water, sugar, and salt until softened (4–5 minutes). Add cornstarch slurry and cook until thickened. Cool.
  10. Make buttercream: Beat butter, vanilla paste, almond extract, salt, powdered sugar, and cream until smooth.
  11. Once brownies are cool, cut into 16 squares. Pipe buttercream on each, spoon cherry sauce over the top, and garnish with chopped chocolate and whole cherries if desired.

Notes

  • Use frozen cherries if fresh are out of season—thaw and pat dry before use.
  • For a shortcut, use boxed brownie mix, canned cherry pie filling, and store-bought buttercream.
  • Skip buttercream and use whipped cream instead for a Black Forest cake-style twist.
  • Add 1 tablespoon kirsch for a more authentic Black Forest flavor.
  • Store in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://recipeeasily.com/chocolate-cherry-brownies-recipe/