Ultimate Fudgy Cherry Brownies: An Easy, No-Mixer Recipe Bursting with Flavor
Prepare to fall in love with these cherry brownies! They are the epitome of fudgy, rich, and intensely chocolatey, perfectly complemented by the bright, juicy bursts of fresh cherries. This is an incredibly easy recipe to whip up, requiring absolutely no electric mixer, yet it consistently delivers those coveted, beautiful crackly tops that signify a truly decadent brownie. We achieve the ultimate chocolate flavor and deep fudgy texture by using a harmonious blend of both melted chocolate and unsweetened cocoa powder in the batter. The result is a perfect balance of tangy fruitiness and luxurious, rich chocolate that will leave you craving more. These homemade brownies are destined to become a staple in your baking repertoire, offering a delightful twist on a classic dessert.
[feast_advanced_jump_to]
🍒 Why you’ll LOVE this Fudgy Cherry Brownie recipe
- Effortless & No Mixer Needed: Forget about dragging out heavy machinery! This cherry brownie recipe is designed for simplicity. All you’ll need is a good old-fashioned wire whisk and a little bit of enthusiasm. It’s a fantastic option for beginner bakers and seasoned pros alike, proving that truly magnificent desserts don’t always require complex equipment.
- Packed with Juicy Cherries: The secret to these incredibly moist and tender brownies lies in the abundant use of fresh, plump cherries. As they bake, these delightful fruits release their natural juices, infusing the brownies with a wonderful tang and keeping them exceptionally soft. Each bite offers a sweet-tart contrast that perfectly cuts through the richness of the chocolate.
- Irresistible Crackly Tops: Achieving that signature shiny, crinkly, crackly top is a hallmark of a truly great brownie. This recipe includes a simple yet effective technique that guarantees you’ll get those gorgeous, slightly crisp tops every single time, contrasting beautifully with the soft interior. It’s a texture that instantly signals a perfectly baked treat.
- Luxuriously Fudgy Texture: If you’re a fan of dense, moist, and utterly fudgy brownies, then this recipe is for you. We’ve meticulously balanced the ingredients to ensure these cherry brownies are ultra-fudgy, boasting a melt-in-your-mouth consistency rather than a cake-like dryness. The combination of melted chocolate and cocoa powder contributes significantly to this incredible texture.
The timeless pairing of chocolate and cherry is a match made in dessert heaven, and these fudgy cherry brownies truly celebrate that harmonious blend. The slightly tart, sweet flavor of fresh cherries complements the deep, sometimes bitter notes of chocolate in a way that is simply irresistible. This classic combination is also showcased in our indulgent black velvet cake and our delightful black forest cupcakes, proving just how versatile and beloved this flavor profile truly is. Once you taste these homemade chocolate cherry brownies, you’ll understand why this duo remains a perennial favorite.
📝 Key Ingredients for Perfect Cherry Brownies
For the most successful and delicious batch of fudgy cherry brownies, pay close attention to these key ingredients and tips. Each component plays an important role in achieving the perfect flavor and texture.
Full steps and ingredients with precise measurements can be found in the comprehensive recipe card below.
- Cherries: For the absolute best flavor and texture, fresh cherries are highly recommended. Their vibrant color and natural juiciness will elevate your brownies. If fresh cherries are out of season or unavailable, frozen cherries can be used as a substitute. Remember not to defrost them beforehand; simply toss them directly into the batter while still frozen. You might need to add an extra 3-5 minutes to the baking time to compensate for the added chill. I typically use sweet cherries for their balanced flavor, but tart cherries could offer an even bolder tangy contrast.
- Semi-Sweet Chocolate Chips: This recipe calls for semi-sweet chocolate chips, as they provide a balanced chocolate flavor that isn’t overly sweet when combined with the other ingredients. However, you can certainly experiment with your favorite bar of good quality chocolate, whether it’s dark chocolate for a richer, more intense flavor or even a high-quality milk chocolate for a sweeter profile. Just ensure you have approximately 7 oz (200g) of chocolate, finely chopped if using a bar, to melt down. The quality of your chocolate will significantly impact the final taste of your brownies.
- Almond Extract: While optional, a small dash of almond extract works wonders in enhancing and highlighting the natural flavor of the cherries, adding a subtle depth that makes these brownies truly special. It’s a secret ingredient that many bakers use to amplify fruit flavors.
- All-Purpose Flour: Accurate measurement of flour is crucial for the perfect brownie texture. The most precise method is to weigh your flour using a kitchen scale. If you don’t have a scale, measure properly by first stirring the flour in its bag or container to aerate it, then gently spooning it into a measuring cup until it overflows. Level off the excess with the flat edge of a knife, taking care not to pack the flour down into the cup. Over-measured flour can lead to dry, cakey brownies, while too little can result in a overly greasy texture.
- Butter: Unsalted butter is preferred, as it allows you to control the total salt content in the recipe. It contributes to the richness and fudgy texture of the brownies.
- Large Eggs: Eggs provide structure, richness, and are key to achieving those desirable crackly tops when whipped with sugar. Ensure they are at room temperature for better emulsification with the melted butter and chocolate mixture.
- Granulated Sugar & Brown Sugar: The combination of both sugars yields a moist, chewy texture and a well-rounded sweetness. Granulated sugar helps with the crackly top, while brown sugar adds moisture and a subtle caramel note.
- Sea Salt: A pinch of salt is essential to balance the sweetness and deepen the chocolate flavor. Don’t skip it!
- Pure Vanilla Extract: Vanilla enhances all the other flavors in the brownies, especially the chocolate, adding warmth and complexity.
- Cocoa Powder: Using both melted chocolate and cocoa powder is a genius move for multi-dimensional chocolate flavor. The cocoa powder adds a deep, intense chocolate bitterness that complements the sweetness and tang of the cherries, resulting in truly profound chocolate cherry brownies.
If you find yourself without fresh cherries or melting chocolate, or simply want to explore other brownie variations, you might enjoy these delightful red velvet brownies. They offer a different experience, relying primarily on cocoa powder for their chocolate notes and delivering a distinct color and flavor profile.
👩🍳 How to Make Fudgy Cherry Brownies (Step-by-Step)
Making these fudgy cherry brownies is a straightforward process, even without an electric mixer. Follow these steps carefully to ensure a perfectly baked batch every time. The key is in gentle mixing and proper cooling.
Step 1: Prepare the Egg & Sugar Mixture. In a large mixing bowl, combine the room temperature eggs with both granulated and brown sugars. Using a wire whisk, vigorously whisk the mixture by hand. Continue whisking for approximately 1 minute, or until the mixture becomes noticeably thickened, frothy, and has lightened significantly in color. This aeration step is vital for creating those signature crackly brownie tops. Once achieved, stir in the salt, pure vanilla extract, and the optional almond extract, whisking briefly to combine their flavors.
Step 2: Incorporate Melted Chocolate and Butter. Carefully pour the cooled melted chocolate and butter mixture into the aerated egg and sugar mixture. This step requires a gentle hand to maintain the air you’ve whipped into the eggs. Using a spatula, gently fold the chocolate mixture into the egg mixture until just combined. Avoid overmixing, as this can deflate the eggs and lead to a denser brownie texture without the desired crackle.
Step 3: Fold in Dry Ingredients, Cherries & Chocolate Chips. Sift the all-purpose flour and cocoa powder directly into the wet batter. Sifting helps prevent lumps and ensures an even distribution. Gently fold the dry ingredients into the wet mixture using your spatula until only a few dry streaks of flour remain visible. At this point, add your pitted and halved fresh cherries, along with the additional chocolate chips. Continue to fold gently until all ingredients are fully combined and no dry streaks of flour are left. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough brownies.
Step 4: Bake to Perfection & Cool Completely. Transfer the luscious brownie batter into your prepared 8-inch or 9-inch square baking pan, which should be lined with parchment paper for easy removal. Gently spread the batter into an even layer using your spatula. For an extra visual appeal and chocolatey goodness, you can top the batter with a few more cherry halves and chocolate chips before baking. Bake in a preheated 355°F (180°C) oven for approximately 32-37 minutes. The brownies are ready when the edges appear set and slightly puffed, but the very center still looks a bit underdone and jiggly. This “underbaked” state is crucial for achieving a truly fudgy texture, as they will continue to set as they cool. Once out of the oven, resist the urge to cut into them immediately! Let the cherry brownies cool completely inside the pan on a wire rack. This allows them to firm up and ensures the fudgy texture. Optionally, sprinkle with flaky sea salt before slicing into squares and serving. Enjoy your perfect chocolate cherry brownies!
✔️ Expert Tips for Unforgettable Brownies
Achieving brownie perfection is all about understanding a few key techniques. These expert tips will help you create the fudgiest, most delicious cherry brownies with those desirable crackly tops every single time.
- Whip Eggs and Sugar Vigorously: This step is critical for those beautiful crinkly, crackly tops. By whisking the eggs and sugars together until they become light in color, thick, and creamy, you’re incorporating air into the mixture. This aeration creates a meringue-like top that bakes into that distinct, flaky crust. Even doing it by hand with a wire whisk for about 30-60 seconds makes a significant difference. Don’t skip this!
- Gently Fold in Melted Butter and Chocolate: Once your eggs are beautifully aerated, it’s essential to introduce the melted butter and chocolate mixture with care. Pour it in slowly and fold it gently using a spatula. Aggressive mixing can quickly deflate the air you’ve worked hard to incorporate, resulting in a denser, less crackly brownie. The goal is to combine without sacrificing that precious volume.
- Avoid Overmixing the Batter: After adding the dry ingredients (flour and cocoa powder), mix only until just combined. The moment you no longer see any dry streaks of flour, stop mixing. Overmixing develops the gluten in the flour, which leads to a tougher, more cake-like brownie rather than the desired fudgy texture. Gentle folding is key here.
- Do Not Overbake Your Cherry Brownies: This is arguably the most important tip for fudgy brownies. Brownies continue to bake with residual heat after they are removed from the oven. They are ready when the edges appear set and the middle is puffed up but still looks slightly underbaked or jiggly. A toothpick inserted into the center should come out with moist crumbs, not liquid batter, but also not perfectly clean. Removing them at this stage ensures a soft, fudgy center once fully cooled. Overbaked brownies will be dry and cakey.
- Cool Completely: Patience is a virtue when it comes to brownies. Allowing them to cool completely in the pan helps them set up properly, intensifying their fudgy texture and making them easier to slice cleanly. Rushing this step often results in messy, crumbly brownies.
🥄 Make Ahead and Storage Tips
These fudgy cherry brownies are not only delicious fresh from the oven but also store exceptionally well, making them a fantastic dessert to prepare in advance. Proper storage ensures they retain their wonderful flavor and texture for days, or even months.
Refrigerator Storage:
Once your brownies have cooled completely to room temperature, transfer them to an airtight container. They will keep beautifully in the refrigerator for 3-4 days. Chilling the brownies can actually enhance their fudgy texture, making them even denser and more satisfying. You can enjoy them cold, or bring them back to room temperature for a softer bite.
Freezer Storage:
For longer-term storage, these brownies freeze wonderfully. Once completely cooled, slice the brownies into individual squares. Wrap each square tightly in plastic wrap, then place the wrapped brownies in a freezer-safe airtight container or heavy-duty freezer bag. They will maintain their quality in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw the brownies at room temperature for a few hours, or warm them gently in the microwave for a few seconds for a warm, gooey treat.
Make Ahead Prep:
If you’re planning to make these brownies for a special occasion, you can streamline your process by pitting the cherries a day ahead of time. After pitting and halving, store them in an airtight container in the refrigerator until you’re ready to incorporate them into the brownie batter. This small step can save you time on baking day.
🍒 How to Pit Cherries Easily
Pitting cherries might seem like a daunting task, but it’s surprisingly simple, especially for the amount needed in this brownie recipe. Here’s a straightforward method using just a small knife, along with tips for efficiency.
Method using a small knife:
- Remove the Stem: Start by gently pulling off the stem from each cherry. This creates a small opening and makes the next steps easier.
- Carefully Cut Around the Pit: Hold the cherry firmly in one hand. With a small, sharp paring knife, carefully cut around the pit lengthwise, similar to how you would slice an avocado or peach. Go all the way around the circumference of the cherry.
- Twist to Separate: Once you’ve cut around the pit, gently twist both halves of the cherry in opposite directions. They should easily separate into two halves, exposing the pit in one of them.
- Remove the Pit: Use the tip of your knife or your fingers to carefully pop out the pit. Discard the pits.
Since this recipe doesn’t require an enormous quantity of cherries, this knife method is quick and efficient, and you won’t need any special equipment. It’s perfect for a small batch of these delicious fudgy cherry brownies.
Considering a Cherry Pitter:
Of course, if you frequently bake with cherries or plan to prepare larger quantities, investing in a dedicated cherry pitter can save you a significant amount of time and mess. These handy tools make the process almost effortless, allowing you to pit many cherries in minutes. With a pitter, you could easily expand your cherry baking adventures to include other delightful recipes, like a rustic and charming chocolate cherry galette!
📖 Recipe FAQs for Cherry Brownies
Here are some frequently asked questions about making these delectable fudgy cherry brownies. If you have any other questions, feel free to ask in the comments!
Absolutely, you can use frozen cherries! Make sure they are already pitted. The key is to use them straight from the freezer – do not defrost them beforehand, as this can make the batter too wet. For best results, toss the frozen cherries in about a tablespoon of all-purpose flour before adding them to the batter; this helps prevent them from sinking to the bottom. You will likely need to add an extra 3-5 minutes to the baking time to account for the colder temperature of the frozen fruit.
While you technically *can* use milk chocolate chips, I generally don’t recommend it for the melted chocolate component in this particular brownie recipe. Milk chocolate chips tend to be much sweeter and have a lower cocoa butter content, which can result in an overly sweet brownie and a texture that is less fudgy and more greasy or crumbly. For a better outcome if you prefer milk chocolate, I’d suggest using a good quality milk chocolate bar (around 7 oz or 200g) which typically has a better fat content and will melt more smoothly, contributing to a superior brownie texture and flavor.
Yes, you absolutely can, and it will give your brownies a wonderful, more pronounced tart flavor that beautifully balances the sweetness of the chocolate. If using tart cherries, you might find the brownies to be slightly tangier, which many people love. The baking time and method remain the same.
The secret to those coveted crackly tops lies in vigorously whisking the eggs and sugars together at the beginning of the recipe. This process incorporates air into the mixture, creating a light, frothy base. When baked, this aerated mixture forms a thin, shiny crust on top of the brownies, giving them that delightful crinkled appearance. Whisk by hand for about 1 minute until the mixture is thick and light in color.
There are a couple of common reasons for cakey brownies. First, overmixing the batter after adding the flour can lead to gluten development, making the brownies tough and cake-like. Always fold gently until just combined. Second, overbaking is a major culprit. Fudgy brownies are often slightly underbaked in the center when removed from the oven, as they continue to set as they cool. Ensure you take them out when the edges are set but the center still looks a bit moist and puffed.
🍫 More Related Recipes
If you loved these fudgy cherry brownies, you’re sure to enjoy these other delightful chocolate and cherry creations from our kitchen. Each recipe offers a unique way to celebrate these wonderful flavors!
- The Best Black Velvet Cake
- Black Forest Cupcakes
- Chocolate Cherry Galette
- Red Velvet Brownies
Did you make these incredible fudgy cherry brownies? We would absolutely love to hear from you! Please take a moment to rate this recipe and share your thoughts in the comments section below. Your feedback helps other bakers! Don’t forget to share your delicious creation on Instagram and tag @flouringkitchen so we can see your amazing work. For more delightful baking ideas, tips, and recipes, be sure to follow me on Pinterest to save your favorite treats!
📖 Recipe
Fudgy Cherry Brownies
Mary
Pin Recipe
Shop Ingredients
Equipment
-
Eight or Nine Inch Square Baking Pan
Ingredients
- 1 ¼ cup fresh cherries halved and pitted
- ¾ cup unsalted butter cut into small pieces
- 1 cup semisweet chocolate chips or 7oz (200g) of your favourite good quality chocolate bar, chopped
- 3 large eggs room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract optional, but recommended
- 1 ¼ cup all purpose flour (150g)
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate chips for folding into batter, and extra for topping
- ¼ teaspoon flaky sea salt optional, for topping
Shop Ingredients on Jupiter
Instructions
-
Preheat your oven to 350°F (180°C). Prepare an 8-inch or 9-inch square baking pan by lining the bottom and sides with parchment paper, leaving an overhang on two opposite sides to create “handles.” This will make it significantly easier to lift the cooled brownies out of the pan after baking.
-
Wash the fresh cherries thoroughly and carefully remove their stems. Using a small, sharp knife, carefully cut each cherry in half around the pit, much like you would an avocado. Twist both halves gently to separate them, then remove the pit from each half. Measure out 1 ¼ cups of these pitted and halved cherries.1 ¼ cup cherries
-
In a heat-safe bowl, combine the cut butter and semi-sweet chocolate chips. Melt this mixture either in 10-second increments in the microwave, stirring well after each interval until smooth, or by placing the bowl over a simmering pan of water (ensuring the bottom of the bowl does not touch the water). Once completely melted and smooth, set it aside to cool to room temperature. This cooling step prevents the eggs from scrambling when combined.¾ cup butter, 1 cup semisweet chocolate chips
-
In a large separate bowl, combine the room temperature eggs with both the granulated sugar and brown sugar. Using a wire whisk, vigorously whisk by hand for approximately 1 minute. You’ll notice the mixture becoming thicker, frothy, and significantly lighter in color as air is incorporated. This step is crucial for creating the beautiful crackly tops on your brownies.3 large eggs, ½ cup granulated sugar, ½ cup brown sugar
-
Add the sea salt, pure vanilla extract, and the optional almond extract to the aerated egg mixture. Give it a quick whisk to combine. Then, gently pour the cooled melted chocolate and butter mixture into the egg mixture. Using a spatula, fold the ingredients together very gently until just combined. Be careful not to overmix, as you want to maintain the air in the eggs.¼ teaspoon sea salt, 1 tablespoon pure vanilla extract, ½ teaspoon almond extract
-
Sift the all-purpose flour and unsweetened cocoa powder directly into the same bowl with the wet ingredients. This helps prevent lumps and ensures even distribution. Fold the dry ingredients into the wet mixture using your spatula until only a few dry streaks of flour remain visible. Now, add the pitted and halved cherries and the remaining ½ cup of chocolate chips. Continue to fold gently until all ingredients are fully combined and no dry streaks of flour are left. Remember, minimal mixing ensures a tender, fudgy brownie.1 ¼ cup all purpose flour, ¼ cup cocoa powder, ½ cup chocolate chips
-
Transfer the brownie batter into your prepared baking pan. Spread the batter into an even layer using your spatula. For a beautiful presentation and extra chocolatey goodness, you can scatter a few more cherry halves and chocolate chips over the top of the batter before placing it in the oven.
-
Bake for 32-37 minutes. The brownies are ready when the edges are set and appear slightly puffed, but the very middle still looks a bit gooey and underbaked (a toothpick inserted into the center should come out with moist crumbs, not wet batter). This ensures a truly fudgy center. Remove the pan from the oven and let the cherry brownies cool completely inside the pan on a wire rack. This is a crucial step for the brownies to set properly and become perfectly fudgy. Once cool, optionally top with a sprinkle of flaky sea salt, then slice into squares and serve. Enjoy your perfectly fudgy chocolate cherry brownies!¼ teaspoon flaky salt
Video
Notes
Storage: These delicious brownies can be stored in an airtight container in the refrigerator for 3-4 days, maintaining their delightful fudgy texture. For longer storage, they freeze exceptionally well for up to 3 months when placed in an airtight container or freezer bag.
Essential Tips for Success:
- For those desired crinkly, crackly brownie tops, make sure to vigorously whip the eggs and sugar mixture until it becomes light in color, thick, and wonderfully creamy.
- When incorporating the melted butter and chocolate into the egg mixture, fold them gently to avoid deflating the air you’ve whisked in. This preserves the texture.
- Once the dry ingredients are added, stop mixing the batter as soon as you no longer see any dry streaks of flour. Overmixing leads to tough, cakey brownies.
- Brownies are ready when their edges are set and the middle is puffed up but still appears slightly underbaked. They will continue to firm up and set as they cool, ensuring a truly fudgy center.