Every time I walk into the market and see the fresh cherries sitting front and center, I have to buy a couple of pounds. Is it just me?? 🙂 Due to this cherry buying habit, I happen to have a bit of an overload of cherries currently. So I decided to turn them into cherry chocolate brownies and this quickly became one of my favorite brownie recipes.
Let me tell you about these decadent brownies are so fudgy and moist. When I took my first bite, I just knew the chocolate and fresh cherries worked wonderfully together. Topped with whipped cream, it reminds me a lot of a black forest dessert. A lot of gluten free desserts tend to dry out after a few days, but these brownies stay soft. I was eating one on day 5 after baking and it tasted just as delicious as day 1! Just writing this has me thinking about picking up more cherries tomorrow to bake more brownies. LOL
If you also have an overabundance of fresh cherries this cherry season, then you need to also try my gluten free cherry cobbler, this delicious cherry almond cake or this absolutely perfect cherry apple pie.
Jump to:
Want to save this recipe?
Enter your email below and we will send it straight to your inbox!
You will also be added to our weekly email list.
Ingredient Notes
- Vegan Butter - I've used Country Crock plant butter for this recipe. Any vegan stick butter will work fine, just avoid margarine. If you're not dairy free, use regular unsalted butter in the same measure.
- White Sugar & Light Brown Sugar - The combination of the two types of sugar helps these brownies to stay moist and have a little bit of caramel flavor.
- Dark Chocolate - I use Scharffenberger 62% baking bars here. You can use your favorite brand of gluten free chocolate. I will warn you that this recipe is chocolate heavy, so I don't recommend going darker than 62%.
- Oil - I use extra light olive oil in all of my cooking and baking. However, vegetable oil or any light flavored cooking oil will work fine, you could even use melted coconut oil. Combining oil with butter in this recipe gives the brownies a really dense fudgy texture that's amazing!
- Gluten Free Flour Blend - I've used Bob's Red Mill 1-to-1 Flour. You can use your favorite gluten free flour blend, but ensure it contains xanthan gum or a similar binder. This recipe has only been tested with Bob's Red Mill flour, so results may vary with other brands.
- Unsweetened Cocoa Powder - I use Hershey's Unsweetened Cocoa Powder, which is gluten free. I have not tested this recipe with Dutch-processed cocoa powder, so I don't recommend using that here.
- Baking Powder - Just a little baking powder is used to lighten up these brownies. Trust me, they are gooey enough to stand it without becoming cake-like.
- Salt - A small amount of salt helps to balance out all the sweet flavors.
- Eggs - Eggs are a crucial ingredient in brownies. I haven't tested this recipe with an egg replacement and since three eggs are needed I don't really recommend trying to make this recipe vegan.
- Vanilla - A bit of vanilla enhances the sweetness and flavors of the brownies.
- Allergen Free Chocolate Chips - I've used Nestle Allergen Free Semi-Sweet Chocolate Chips here. If you want to try a different type, I'd recommend going with a dairy free milk chocolate chip rather than dark chocolate. You can also use chocolate chunks in place of chips.
- Fresh Cherries - Dark sweet cherries are perfect addition to this brownie recipe. Not only do they provide a great flavor, they help the brownies to stay moist for days. If you can't get fresh cherries, canned will work fine but make sure to drain them really well.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and regular chocolate chips in the same measure.
- No Fresh Cherries - Replace the fresh sweet cherries with canned cherries. Make sure to drain cherries very well before adding them into the brownies - too much cherry juice will lead to cakey brownies.
- Amp up the cherry flavor - Add ½ teaspoon of almond extract to the brownie mixture to really enhance the cherry flavor.
- Add Nuts - I think these brownies would be delicious with chopped almonds added in, ½ cup should be enough.
How to Make Cherry Chocolate Brownies
This chocolate cherry brownie recipe is easy to make and no mixer is required. Use my secret technique for ensuring you get a shiny crackly top just like a boxed brownie mix! Before beginning, line a 9x9 square baking dish with parchment paper.
STEP 1: Add the butter to a saucepan over medium heat. Melt it completely but don't let it bubble.
STEP 2: Once the butter has melted, add the sugar and brown sugar. Cook while stirring constantly until the sugar is mostly dissolved and the mixture is shiny but not bubbling. It will be thick.
STEP 3: Add the chopped chocolate and oil to a small microwave safe bowl. Microwave on 50% power until melted, about 2 minutes. Stir every 30-60 seconds. Allow the chocolate to cool for a few minutes.
STEP 4: Combine flour, cocoa powder, baking powder and salt in a large mixing bowl. Whisk together until well mixed.
STEP 7: Add the fresh cherries and chocolate chips to the brownie batter. Fold together until they're evenly distributed.
STEP 8: Spread the brownie batter into your prepared pan and bake.
Baking Tip
When doing the toothpick test, don't bake brownies until the toothpick comes out clean or you will end up with dry brownies. You want a few moist crumbs on your toothpick when you check for done-ness.
Serving Suggestion
As I was eating these brownies topped with a scoop of vanilla ice cream, it occurred to me that they would make amazing brownie ice cream sandwiches.
If you want to give it a try:
- Bake the recipe in a 9x13 pan for around 25-30 minutes to get a thinner batch of brownies.
- Once done baking, allow the brownies to cool completely.
- Use the parchment paper to remove the brownies from the pan. Then cut the entire pan of brownies in half, leaving you with two large brownies.
- Place one half of the brownie into a 9x9 baking dish.
- Top this brownie with softened ice cream of your choice - I love Oatly vanilla ice cream.
- Top with the second half of the brownie.
- Place the pan in the freezer and allow it to freeze completely, overnight would be best.
- Slice and serve.
Find More Cherry Recipes to Try!
Make the most of cherry season with these delicious fresh cherry recipes.
Storage
Store leftover cherry brownies in an airtight container at room temperature for up to 5 days.
These brownies will also freeze well. Wrap individual brownies in plastic wrap and freezer. Bring to room temperature before serving.
Other brownie & bar recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Fudgy Cherry Chocolate Brownies
Ingredients
- 6 Tablespoons Vegan Butter
- ¾ Cup Sugar
- ¾ Cup Light Brown Sugar
- 4 ounces Dark Chocolate chopped
- 3 Tablespoons Oil
- ¾ Cup Gluten Free 1-to-1 Flour Blend
- ½ Cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 3 Eggs lightly beaten
- 1 teaspoon Vanilla
- 1 Cup Allergen Free Chocolate Chips
- 1 Cup Dark Sweet Cherries pits and stems removed and cut into quarters, about 14 cherries
Instructions
- Preheat oven to 350 °F (177 °C) and line a 9x9 baking pan with parchment paper.
- Add the butter to a small saucepan over medium heat. Melt the butter but do not let it bubble.6 Tablespoons Vegan Butter
- Once the butter has melted, add the sugar and brown sugar. Continue cooking, while stirring constantly, until the sugars have mostly dissolved and the mixture is shiny but not bubbling. It will be thick. Remove from heat.¾ Cup Sugar, ¾ Cup Light Brown Sugar
- Add the chopped chocolate and oil to a microwave safe bowl. Heat in the microwave on 50% power for about 2 minutes or until completely melted. Stir every 60 seconds. Set aside to cool for a few minutes.4 ounces Dark Chocolate, 3 Tablespoons Oil
- Combine the gluten free flour, cocoa powder, baking powder and salt in a large mixing bowl. Whisk together to mix well.¾ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Unsweetened Cocoa Powder, ½ teaspoon Baking Powder, ½ teaspoon Salt
- Add the melted chocolate and the butter-sugar mixture to the dry ingredients and whisk again. The mixture will be thick.
- Add the beaten eggs and vanilla to the partially mixed brownie batter. Whisk again until well combined. The batter should loosen up considerably.3 Eggs, 1 teaspoon Vanilla
- Add the cherries and chocolate chips. Fold together with a spatula until they are evenly incorporated.1 Cup Allergen Free Chocolate Chips, 1 Cup Dark Sweet Cherries
- Spread the brownie batter in the prepared baking pan.
- Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out with some wet crumbs.
- Remove from the oven. Allow the brownies to cool completely before slicing and serving.
Notes
- Not Vegan - use unsalted dairy butter and regular chocolate chips in place of the dairy free ingredients. The measurements are the same.
- No Fresh Cherries - you can use canned cherries, but drain them very well.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Leave a Comment