Introduction

These chewy chocolate cherry brownies combine rich cocoa flavor with the fresh tartness of cherries for a deliciously satisfying treat. Topped with a creamy cherry cream cheese frosting, they make an irresistible dessert perfect for any occasion.

The image shows a close-up of a two-layer dessert square. The bottom layer is thick, dark brown, moist, and dense like a rich chocolate brownie with a slightly rough texture. The top layer is a pink creamy frosting with swirls of darker red and purple fruit pieces, giving it a soft and slightly uneven surface. The dessert pieces are aligned in a row on a wooden slatted base. The background has a soft white marbled texture with a faint pink-striped cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups flour
1/3 cup good quality cocoa
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup butter
2 cups brown sugar, packed
1 ounce unsweetened bakers chocolate, melted (1 square)
2 eggs
3 tsp vanilla extract
1 cup fresh cherries, chopped and cut in quarters
For the Cherry Cream Cheese Frosting:
1/4 cup cream cheese
1/4 cup butter
1 tsp vanilla extract
2 1/2 cups icing sugar (powdered sugar)
1 tbsp milk (only enough to bring the frosting to a spreadable consistency)
1/3 cup fresh cherries, chopped

Instructions

Step 1: Sift together the flour, cocoa, baking powder, salt, and baking soda. Set aside.
Step 2: Melt the butter over low heat. Remove from heat and stir in the brown sugar, melted chocolate, eggs, and vanilla extract.
Step 3: Stir slowly until the sugar is dissolved. Pinch the mixture between your fingers to ensure no sugar granules remain. This step ensures fudgy brownies.
Step 4: Gradually mix in the dry ingredients until just combined.
Step 5: Fold in the chopped cherries gently.
Step 6: Spread the batter evenly into a greased or parchment-lined 9×9 inch baking pan.
Step 7: Bake at 350°F (325°F for glass bakeware) for 35–40 minutes. Cool completely before frosting. If edges are too high, trim them with a serrated knife to level the top.
Step 8: For the frosting, beat cream cheese, butter, vanilla, and icing sugar together until smooth and fluffy.
Step 9: Add milk gradually to achieve a spreadable consistency.
Step 10: Fold in the chopped cherries gently, then spread the frosting evenly over the cooled brownies.
Step 11: Cut into squares or bars and serve.

Tips & Variations

Use fresh, ripe cherries for best flavor, or substitute with frozen cherries that have been thawed and drained.
For an extra chocolate kick, add chocolate chips to the batter before baking.
If you prefer a dairy-free option, try using vegan butter and cream cheese alternatives.
Make sure to fully dissolve the sugar in the wet ingredients for a fudgier texture.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 2 months; thaw completely before adding frosting.

How to Serve

The image shows a close-up of a two-layer dessert square cut into a clean, sharp-edged piece. The bottom layer is thick, dark brown, and fudgy with a dense texture and slight crumb along the edges. The top layer is a creamy, light pink color with visible dark red and purple berry chunks swirled throughout, creating a marbled effect. The dessert is placed on a bamboo slatted surface with a soft, out-of-focus white and pink striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries, but be sure to thaw and drain them well to avoid extra moisture in the batter. This helps maintain the texture of the brownies.

How do I know when the brownies are done?

Check by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. The edges will look set and slightly pulling away from the pan.