Can I use canned cherries in brownies?

Yes! Canned cherries in water or juice (not syrup) are perfect. Just drain and pat dry before folding them in to avoid extra moisture in the batter.

Should I pit cherries before baking?

Absolutely. Even if you're using sweet cherries, always remove the pits before baking. It prevents biting into something hard and ensures even distribution.

How do I keep brownies moist after baking?

Let them cool completely, then store in an airtight container with a slice of bread inside. The bread adds moisture and helps keep the brownies soft for days.

What’s the difference between fudgy and cakey brownies?

Fudgy brownies, like this recipe, have more fat (butter and chocolate) and less flour. Cakier ones use more flour and often baking powder for rise. These brownies fall firmly in the fudgy, gooey category.

Chocolate Cherry Brownies – The Best 2025 Fudgy Dessert!

Chocolate Cherry Brownies

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Fudgy and chewy chocolate cherry brownies packed with juicy cherries and chunks of dark chocolate, finished with a crackly top and perfect for any dessert craving.

Author: Emily
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 cup dark chocolate chunks, divided
1 cup cherries (fresh, frozen, or jarred), pitted and halved
Optional: 1/2 tsp espresso powder
Optional: 1/4 tsp almond extract

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Instructions

Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper.
Melt the butter and half the chocolate chunks over a double boiler or in the microwave until smooth.
Whisk in the sugar until glossy, then add the eggs one at a time, mixing well after each.
Stir in vanilla extract and optional espresso or almond extract if using.
Sift in the flour, cocoa powder, and salt. Stir until just combined.
Gently fold in the cherries and remaining chocolate chunks.
Pour the batter into the prepared pan and smooth the top. Tap gently to remove air bubbles.
Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
Cool completely in the pan before lifting out and slicing into squares.

Notes

Use fresh, frozen, or jarred cherries (not in syrup) and pat dry to avoid excess moisture.
Do not overmix the batter to ensure a tender, fudgy texture.
Cool fully before slicing for clean edges and the best texture.
Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 brownie
Calories: 270
Sugar: 22g
Sodium: 90mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

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