Irresistible Fudgy Cherry Brownies: An Easy, No-Mixer Recipe for Perfect Crackly Tops
Prepare to fall in love with these extraordinary cherry brownies! They are the epitome of indulgence: intensely fudgy, wonderfully rich, and bursting with the vibrant sweetness and tartness of juicy cherries. This recipe is designed for simplicity, requiring no electric mixer, yet delivering those highly coveted, perfectly crackly tops that signal a truly exceptional brownie. By thoughtfully combining both melted high-quality chocolate and unsweetened cocoa powder, we achieve an unparalleled depth of flavor and a sumptuously dense texture that will have you reaching for a second (and maybe even a third!) piece. This is more than just a dessert; it’s a celebration of the classic chocolate and cherry pairing, elevated to perfection in a delectable brownie format.
🍒 Why You’ll Adore These Fudgy Cherry Brownies
There’s an undeniable magic in the combination of rich chocolate and juicy cherries, and these brownies capture it beautifully. Here’s why this recipe will quickly become a favorite:
- Effortlessly Easy & No Mixer Required: Forget about dragging out heavy kitchen appliances. All you need is a sturdy wire whisk and a little hand power. This straightforward method ensures a hassle-free baking experience, making homemade fudgy brownies accessible to everyone, regardless of their baking skill level. The simplicity doesn’t compromise on quality; in fact, it highlights the natural goodness of the ingredients.
- Bursting with Juicy Cherries: Each bite of these brownies is punctuated by pockets of sweet and tangy cherries. The fresh fruit not only adds incredible flavor but also contributes to the brownies’ incredibly soft and moist texture, preventing them from drying out. The natural juices from the cherries infuse the chocolate batter, creating a harmonious blend that is both refreshing and decadent.
- Signature Crackly Tops: Achieve that gorgeous, thin, and slightly crisp crackly top that is the hallmark of a truly well-made brownie. This sought-after texture is a result of a specific technique explained in the instructions, ensuring your brownies look as professional as they taste. It’s a small detail that makes a big difference in the overall brownie experience.
- Unbelievably Fudgy and Soft: If you prefer dense, rich, and incredibly moist brownies over cakey ones, then this recipe is for you. These cherry brownies are ultra-fudgy, melting in your mouth with every bite. The combination of melted chocolate and cocoa powder creates a profound chocolate flavor, while the precise balance of fats and sugars guarantees that signature chewy-fudgy consistency.
- Perfect Balance of Sweet and Tangy: The inherent tartness of fresh cherries provides a delightful contrast to the deep sweetness of the chocolate. This interplay of flavors prevents the brownies from being overly sweet, creating a perfectly balanced and incredibly satisfying dessert that keeps you coming back for more.
- Versatile for Any Occasion: Whether you’re looking for an impressive dessert for a dinner party, a comforting treat for a cozy evening, or a delightful addition to a potluck, these cherry brownies fit the bill. Their stunning appearance and irresistible flavor make them suitable for any gathering, big or small.
The timeless pairing of chocolate and cherry is a classic for a reason. If you love this flavor profile, you might also enjoy our rich black velvet cake and these delightful black forest cupcakes, both packed with the same luscious cherry goodness.
📝 Essential Ingredients for Heavenly Cherry Brownies
For flawless results, delve into these tips for each key ingredient.
Full step-by-step instructions and detailed ingredient quantities are available in the recipe card below.
- Cherries: For the most vibrant flavor and appealing texture, fresh cherries are highly recommended. Look for plump, firm, and bright-colored sweet cherries. If fresh are out of season or unavailable, frozen pitted cherries can be used. When using frozen, do not defrost them; instead, toss them directly into the batter. Expect to add an additional 3-5 minutes to the baking time to compensate for the colder fruit. The fresh, tangy burst of flavor from cherries is truly what makes these brownies special.
- High-Quality Semi-Sweet Chocolate: This is a brownie, so quality chocolate makes all the difference! You’ll need about 7 oz (1 cup) of semi-sweet chocolate chips or your favorite good-quality chocolate bar, finely chopped. Semi-sweet chocolate provides the perfect balance of sweetness and deep chocolate flavor. While dark chocolate (70% cocoa) can be used for a more intense, less sweet brownie, and milk chocolate for a milder, sweeter version, exercise caution with milk chocolate as it can alter the brownie’s texture due to its higher sugar and fat content.
- Unsalted Butter: Using unsalted butter allows you to control the overall saltiness of your brownies. Cut it into small pieces to help it melt evenly and quickly with the chocolate. The butter contributes significantly to the fudgy texture and rich flavor.
- Large Eggs: Make sure your eggs are at room temperature. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and contributing to that desirable crackly top.
- Granulated Sugar & Brown Sugar: This recipe uses a combination of both sugars for optimal texture and flavor. Granulated sugar helps create the crackly top and provides sweetness, while brown sugar adds moisture, chewiness, and a subtle caramel note, enhancing the overall depth of flavor.
- Almond Extract: While optional, a touch of almond extract works wonders in enhancing the natural sweetness and aroma of the cherries. It complements the fruit beautifully without overpowering the chocolate. If you’re not a fan, you can certainly omit it.
- All-Purpose Flour: Accuracy in measuring flour is crucial for the right brownie texture. We highly recommend weighing your flour using a kitchen scale for the most consistent results. If measuring by volume, stir the flour in its bag, then gently spoon it into a measuring cup, leveling off the excess with the flat edge of a knife without packing it down. This prevents adding too much flour, which can lead to dry, cakey brownies instead of fudgy ones.
- Unsweetened Cocoa Powder: This ingredient works alongside the melted chocolate to intensify the chocolate flavor. We prefer natural unsweetened cocoa powder for its classic chocolate taste and rich color. Dutch-processed cocoa can also be used for a darker color and milder flavor.
- Sea Salt: A small amount of salt is vital for balancing the sweetness and enhancing all the other flavors, especially the chocolate. Flaky sea salt sprinkled on top before serving adds a lovely textural contrast and a gourmet touch.
- Pure Vanilla Extract: Like salt, vanilla extract deepens and rounds out the chocolate flavor, adding a warm, aromatic note that is essential in almost any baked good.
If you find yourself without cherries or melting chocolate, don’t despair! You might want to try our delightful red velvet brownies, which achieve their rich chocolate flavor with just a hint of cocoa powder.
👩🍳 Step-by-Step: How to Make Fudgy Cherry Brownies
Creating these sensational cherry brownies is a straightforward and enjoyable process. Follow these simple steps for perfectly fudgy, chocolatey, and cherry-filled treats.
Step 1: Create the Egg-Sugar Base. In a large mixing bowl, combine the room temperature eggs with both granulated and brown sugars. Whisk these ingredients vigorously by hand using a wire whisk for about 1 minute. Continue until the mixture is noticeably thickened, frothy, and has lightened significantly in color. This crucial step incorporates air and helps dissolve the sugar, which is key to achieving those beautiful crackly brownie tops. Once adequately whisked, stir in the salt, pure vanilla extract, and the optional almond extract for enhanced flavor.
Step 2: Incorporate Melted Chocolate and Butter. Gently pour the cooled melted chocolate and butter mixture into the egg and sugar base. Using a spatula, carefully fold the ingredients together until just combined. The key here is to mix gently to avoid deflating the air that was whipped into the eggs. Continue folding until no streaks of butter or chocolate remain, and the batter is smooth and glossy. Overmixing at this stage can lead to a less fudgy texture.
Step 3: Add Dry Ingredients and Cherries. Sift the all-purpose flour and cocoa powder directly over the wet ingredients in the bowl. This sifting step helps prevent lumps and ensures a smoother batter. Using your spatula, gently fold the dry ingredients into the wet mixture until just a few streaks of flour remain visible. Then, add the pitted and halved fresh cherries along with the extra chocolate chips. Continue to fold gently until all ingredients are fully combined and no dry pockets of flour are left. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough, cakey brownies.
Step 4: Bake to Perfection. Transfer the luscious brownie batter into your prepared 8-inch or 9-inch square baking pan, lined with parchment paper for easy removal. Spread the batter evenly to ensure uniform baking. For an extra touch of beauty and flavor, scatter a few additional cherry halves and chocolate chips over the top. Bake in a preheated 355°F (180°C) oven for approximately 32-37 minutes. The brownies are ready when the edges are visibly set and slightly puffed, but the very center still looks a bit soft and perhaps slightly underdone. This “underdone” center is crucial for achieving that ultimate fudgy texture, as the brownies will continue to cook and set as they cool. Remove the pan from the oven and allow the cherry brownies to cool completely inside the pan on a wire rack. Cooling is essential for setting the texture. Once cooled, sprinkle with flaky sea salt (if desired), slice into squares, and serve. Enjoy the rich, fudgy, and cherry-packed goodness!
✔️ Expert Tips for Flawless Fudgy Cherry Brownies
Achieving the perfect fudgy brownie with a crackly top is easier than you think when armed with these expert tips:
- Vigorously Whip Eggs and Sugar: This is a non-negotiable step for those coveted crinkly, crackly tops! Whisking the eggs and sugars together until they are light in color, thick, and creamy, incorporates air and helps dissolve the sugar. While it might take a bit of elbow grease (about 30-60 seconds by hand), this aeration creates the perfect conditions for the top crust to form, trapping moisture underneath for a truly fudgy interior.
- Gently Fold in Melted Chocolate and Butter: After whipping your eggs, it’s crucial to be gentle when adding the melted butter and chocolate. Pour it in slowly and fold carefully with a spatula. The goal is to combine the mixtures without deflating all the precious air you just incorporated into the eggs. Maintaining that air helps with the texture and the crackle.
- Do Not Overmix the Brownie Batter: Once you add the flour and cocoa powder, mix only until you no longer see dry streaks of flour. Overmixing develops the gluten in the flour, leading to a tough, dense, and cakey brownie texture, which is the opposite of what we want for fudgy brownies. A few quick, gentle folds are all it takes.
- Avoid Overbaking at All Costs: This is perhaps the most common mistake when baking brownies. Your cherry brownies are ready when the edges are set and slightly puffed, but the very center still looks a little soft or even slightly underbaked. Remember, brownies continue to bake as they cool from the residual heat of the pan. An underbaked brownie will be gloriously fudgy, while an overbaked one will be dry and crumbly. Trust the process!
- Cool Brownies Completely in the Pan: Patience is a virtue when it comes to brownies! While it’s tempting to cut into them immediately, allowing the brownies to cool entirely in the baking pan is essential. This cooling period allows them to set fully, become even fudgier, and makes for cleaner, more defined slices. Cutting them warm often results in a messy, crumbly experience.
- Properly Line Your Baking Pan: Always line your baking pan with parchment paper, leaving an overhang on the sides. This creates “handles” that allow you to easily lift the entire slab of cooled brownies out of the pan, making slicing and serving a breeze and preventing any sticking.
- Ensure Room Temperature Eggs: As mentioned, room temperature eggs are vital. They emulsify more readily with fats and sugars, creating a smoother, more cohesive batter. If you forget to take them out ahead of time, simply place them in a bowl of warm (not hot!) water for 5-10 minutes.
🥄 Make Ahead and Storage for Your Cherry Brownies
These fudgy cherry brownies are excellent for making ahead, and they store beautifully, ensuring you can enjoy their deliciousness over several days or even months:
Refrigeration: Once completely cooled, store your cherry brownies in an airtight container in the refrigerator for 3-4 days. Chilling them can even enhance their fudgy texture! To serve, you can enjoy them cold, at room temperature, or briefly warm them in the microwave for a just-baked feel.
Freezing: For longer storage, these brownies freeze wonderfully. Wrap individual brownies or the entire slab tightly in plastic wrap, then place them in an airtight freezer-safe 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, simply thaw them at room temperature or in the refrigerator overnight. You can also warm individual servings gently in the microwave.
Preparing Cherries in Advance: To save time on baking day, you can pit and halve your fresh cherries a day ahead. Store them in an airtight container in the refrigerator until you are ready to incorporate them into your brownie batter. This simple step can significantly streamline your baking process.
🍒 Simple Ways to Pit Cherries
Pitting cherries might seem like a daunting task, but for this recipe, you don’t need a large quantity, making it quite manageable even with a simple knife. Here’s how I pit cherries quickly and efficiently:
- Remove the Stem: Start by gently pulling off the green stem from each cherry.
- Cut Around the Pit: Hold the cherry in one hand and, with a small, sharp knife, carefully cut around the pit, similar to how you would cut an avocado. Make a circular incision.
- Twist and Separate: Once you’ve cut around the pit, gently twist both halves of the cherry to pull them apart. One half will usually separate cleanly, leaving the pit in the other half.
- Remove the Pit: Use the tip of your knife or your fingers to easily pop out the pit from the remaining half.
Since this recipe only calls for a modest amount of cherries, this method doesn’t take much time at all. However, if you plan on baking with cherries more frequently or want to speed up the process even further, investing in a dedicated cherry pitter can be a real game-changer! With a pitter, you’ll be well-equipped to create other delicious cherry desserts, like our delightful chocolate cherry galette!
📖 Cherry Brownie Recipe FAQs
Absolutely! While fresh cherries offer the best texture and burst of flavor, frozen cherries are a great alternative, especially when fresh ones are out of season. The key is to make sure they are pitted before use. Do not defrost them; add them directly to the batter while still frozen. To prevent them from sinking to the bottom, toss the frozen cherries with a tablespoon of all-purpose flour before adding them to the batter. You’ll likely need to add an extra 3-5 minutes to the overall baking time to account for the colder temperature of the frozen fruit.
We generally do not recommend using standard milk chocolate chips for the melted chocolate component in this recipe. Milk chocolate chips often contain a higher sugar content and different stabilizers that can make the brownies excessively sweet and negatively impact their fudgy texture. The brownie might turn out too soft or oily. However, if you prefer a milder chocolate flavor, a good quality milk chocolate bar (around 7oz), which typically has better melting properties and a more balanced fat-to-sugar ratio, can be a much better alternative. Just be prepared for a sweeter end result.
For these fudgy cherry brownies, an 8-inch or 9-inch square metal baking pan is ideal. Metal pans conduct heat efficiently, promoting even baking and contributing to the desirable crackly top and fudgy interior. Make sure to line the pan with parchment paper, leaving an overhang on the sides, to easily lift the brownies out once cooled. This also helps with neat slicing!
Yes, you can certainly omit the almond extract if you prefer or if you don’t have it on hand. The almond extract is optional and is included to subtly enhance the cherry flavor, creating a deeper, more complex profile. The brownies will still be absolutely delicious without it, with the rich chocolate and fresh cherries taking center stage.
The best way to tell if your brownies are perfectly baked is to look for visual cues. The edges should be set, firm, and perhaps slightly puffed, while the very center should still look a bit soft, wobbly, or even slightly underdone when gently shaken. A toothpick inserted into the center should come out with moist crumbs clinging to it, not completely clean. If it comes out wet with batter, it needs more time. Remember, brownies continue to set as they cool, so pulling them out a little early is key to achieving that ultimate fudgy texture.
🍫 More Related Recipes to Love
If you’re a fan of the divine pairing of chocolate and cherries, you’re in for a treat! Explore these other delightful recipes from our kitchen that highlight this classic combination:
- The Best Black Velvet Cake
- Black Forest Cupcakes
- Chocolate Cherry Galette
- Red Velvet Brownies
Did you fall in love with this recipe? We would absolutely love for you to rate it and share your thoughts in the comments section below! Don’t forget to share your beautiful creations on Instagram and tag us @flouringkitchen. For endless baking inspiration and more delicious recipe ideas, be sure to follow us on Pinterest!
📖 Recipe Card
Fudgy Cherry Brownies
Mary
Pin Recipe
Shop Ingredients
Equipment
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8 or 9-inch square baking pan
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Wire whisk
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Large mixing bowls
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Rubber spatula
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Parchment paper
Ingredients
- 1 ¼ cup fresh cherries halved and pitted
- ¾ cup unsalted butter cut into small pieces
- 1 cup semi-sweet chocolate chips or 7oz of your favorite good quality chocolate bar, chopped
- 3 large eggs at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract (optional, enhances cherry flavor)
- 1 ¼ cup all purpose flour (150g, weighed for accuracy)
- ¼ cup unsweetened cocoa powder
- ½ cup extra semi-sweet chocolate chips or chopped chocolate, for batter and topping
- ¼ teaspoon flaky sea salt optional, for garnish
Shop Ingredients on Jupiter
Instructions
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Preheat your oven to 350°F (180°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, ensuring there’s an overhang on the sides to create “handles” for easy removal of the brownies after baking.
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Gently wash the fresh cherries and remove their stems. Carefully cut each cherry in half around its pit (similar to an avocado), then twist both halves to separate them. Remove and discard the pit from each half. Measure out 1 ¼ cups of these pitted and halved cherries.1 ¼ cup fresh cherries
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In a heat-safe bowl, combine the unsalted butter (cut into small pieces) and the 1 cup of semi-sweet chocolate chips (or chopped chocolate). Melt this mixture using short, 10-second increments in the microwave, stirring after each, or by placing the bowl over a simmering pan of water (ensure the bottom of the bowl does not touch the water). Once completely melted and smooth, set aside and allow the mixture to cool to room temperature.¾ cup unsalted butter, 1 cup semi-sweet chocolate chips
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In a separate large mixing bowl, combine the room temperature eggs, granulated sugar, and brown sugar. Whisk vigorously by hand for approximately 1 minute. Continue whisking until the mixture becomes noticeably thickened, frothy, and has lightened in color; this step is crucial for achieving the crackly brownie tops.3 large eggs, ½ cup granulated sugar, ½ cup packed light brown sugar
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To the whisked egg and sugar mixture, add the fine sea salt, pure vanilla extract, and the optional almond extract. Then, gently pour in the cooled melted chocolate and butter mixture. Using a rubber spatula, carefully fold the ingredients together until they are just combined and no streaks of the melted chocolate mixture are visible. Be very gentle to avoid deflating the air incorporated in the previous step.¼ teaspoon fine sea salt, 1 tablespoon pure vanilla extract, ½ teaspoon almond extract
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Sift the all-purpose flour and unsweetened cocoa powder directly into the large bowl with the wet mixture. Fold gently with your spatula until almost no dry streaks of flour remain visible. Then, add the pitted and halved cherries and the remaining ½ cup of extra chocolate chips. Continue to fold gently until all ingredients are fully combined and no dry pockets of flour are left. Avoid overmixing to ensure a fudgy, rather than cakey, brownie texture.1 ¼ cup all purpose flour, ¼ cup unsweetened cocoa powder, ½ cup extra semi-sweet chocolate chips
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Transfer the rich brownie batter into your prepared baking pan. Use your spatula to spread the batter into an even layer, ensuring it reaches all corners of the pan. For an appealing finish, gently press a few extra cherry halves and chocolate chips onto the top surface of the batter.
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Bake for 32-37 minutes. The brownies are done when the edges are set and slightly puffed up, but the center still appears a bit soft or slightly underbaked. This is crucial for fudginess! Remove the pan from the oven and allow the cherry brownies to cool completely inside the pan on a wire rack. This cooling process allows them to set fully and become incredibly fudgy. Once cool, sprinkle with flaky sea salt (if using), slice into 16 squares, and serve.¼ teaspoon flaky sea salt
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Notes
Storage: These fudgy brownies store exceptionally well. Once cooled completely, place them in an airtight container and refrigerate for up to 3-4 days. For longer preservation, they can be frozen for up to 3 months in an airtight container or freezer-safe bag. Thaw at room temperature or in the refrigerator before serving.
Tips for Success:
- Whip your eggs and sugars until light, thick, and creamy to ensure those beautiful crinkly crackly brownie tops.
- When incorporating the melted butter and chocolate, fold them very gently into the egg mixture to avoid deflating the air you’ve just worked in.
- Stop mixing the batter as soon as you can no longer see dry streaks of flour to prevent overdeveloping gluten and ensure a fudgy texture.
- Do not overbake! Brownies are perfectly done when the edges are set and slightly puffed, but the middle still looks a bit underbaked. They will continue to bake and set as they cool.