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- 1 cup unsalted butter (2 sticks) - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup milk chocolate chips - 1 cup maraschino cherries, drained and halved - 1/2 cup heavy cream - 8 ounces dark chocolate, chopped I chose unsalted butter for its rich flavor. It helps to create a moist brownie. Granulated sugar adds sweetness and gives the brownies a nice texture. Eggs create structure and moisture, making the brownies soft and chewy. Vanilla extract enhances the chocolate flavor. All-purpose flour provides the right balance of structure. Cocoa powder gives the brownies that deep chocolate flavor. Baking powder helps them rise slightly, while salt balances the sweetness. Milk chocolate chips add extra sweetness and creaminess. Maraschino cherries bring a burst of fruity flavor. Heavy cream and dark chocolate create a smooth ganache that ties it all together. You can swap in dark chocolate chips for a richer taste. Consider adding nuts like walnuts for crunch. If you prefer fresh cherries, use them instead of maraschino cherries. They will give a fresher taste. You may also add a pinch of espresso powder to enhance the chocolate flavor. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This temperature helps the brownies bake evenly. Next, grab a 9x13-inch baking pan. Grease it with butter or cooking spray. Then, line it with parchment paper. Make sure to let some paper hang over the sides. This will help you lift the brownies out later. In a large saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, remove the pan from the heat. Stir in 2 cups of granulated sugar until smooth. Now, add 4 large eggs, one at a time. Whisk well after each egg until the mixture looks glossy. Add 1 teaspoon of vanilla extract for extra flavor. In a separate bowl, mix together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk until they blend well. Gradually fold this dry mix into your wet ingredients. Use a spatula and mix just until combined. It’s okay if there are a few lumps. Now, gently fold in 1 cup of milk chocolate chips and the halved maraschino cherries. Save a few cherry halves for later use. Pour the brownie batter into your prepared baking pan. Smooth the top with a spatula. Place the pan in your preheated oven. Bake for 25-30 minutes. Check doneness with a toothpick. If it comes out with a few moist crumbs, they are done. After baking, let the brownies cool in the pan for about 10 minutes. Use the parchment paper overhang to lift them out. Place them on a wire rack to cool completely. This cooling step is essential for the perfect texture. To get that perfect brownie texture, follow these steps: - Use unsalted butter. It gives a rich taste. - Melt the butter slowly. This keeps it smooth. - Combine wet and dry ingredients gently. Mix just until combined. - Avoid overmixing. A few lumps are okay. - Bake until a toothpick comes out with moist crumbs. This keeps them soft. These tips help your brownies turn out chewy and fudgy, just how they should be! You want nice, clean edges for your brownies. Here’s how: - Use a sharp knife. A dull knife will squish the brownies. - Warm the knife in hot water, then dry it. This helps cut through the ganache easily. - Make one clean cut, then wipe the knife. Repeat for each slice. - Cool the brownies completely before cutting. This helps them hold their shape. These tips make your brownies look great and ready to impress! Want to add more flavor? Here are some ideas: - Swap milk chocolate chips for dark chocolate chips. It adds a richer taste. - Try adding a dash of almond extract. It pairs well with cherries. - Use sea salt on top of the ganache for a sweet and salty mix. - For a twist, mix in nuts or other fruits. Walnuts or raspberries can work great! These simple changes can make your brownies unique and delicious. Enjoy experimenting! Pro Tips Use Room Temperature Eggs: Ensure your eggs are at room temperature for better emulsification, resulting in a smoother batter. Don't Overmix: When combining the dry and wet ingredients, mix just until combined to keep the brownies soft and fudgy. Quality Chocolate Matters: Use high-quality dark chocolate for the ganache; it greatly enhances the flavor and texture of your brownies. Let Them Cool Completely: Allow the brownies to cool fully before slicing for cleaner cuts and a better presentation. {{image_4}} You can change the flavor of your brownies by using different chocolates. Try using dark chocolate for a richer taste. Milk chocolate gives a sweeter touch. White chocolate adds a creamy note that pairs well with cherries. Mixing chocolates can create a layered flavor, making each bite unique. Adding nuts gives your brownies a great crunch. Chopped walnuts or pecans work well. You can also try adding other fruits. Sliced strawberries or raspberries can replace cherries. Each fruit brings its own twist, making your brownies different and exciting. You can make these brownies gluten-free by using almond flour or gluten-free all-purpose flour. For a vegan version, replace eggs with flaxseed meal or applesauce. Use dairy-free chocolate for the ganache. These swaps keep the taste while making it fit different diets. To keep your chocolate covered cherry brownies fresh, store them in an airtight container. This keeps the brownies moist and prevents them from drying out. Always let the brownies cool completely before sealing them. If you want to keep them even longer, layer parchment paper between the brownies. This prevents them from sticking together. Freezing brownies is easy. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag or container. Label the bag with the date, so you remember when you froze them. When you want to eat them, thaw the brownies in the fridge overnight or at room temperature for a few hours. Chocolate covered cherry brownies can last up to one week at room temperature. If stored properly in the fridge, they can last for two weeks. In the freezer, they can stay good for up to three months. Just make sure to check for any signs of spoilage, like changes in smell or texture, before enjoying them. Chocolate cherry brownies stay fresh for about 3 to 5 days. Keep them in an airtight container at room temperature. If you store them in the fridge, they can last up to a week. The cold may change their texture slightly, making them firmer. Yes, you can use fresh cherries! Fresh cherries add a great taste. Just pit and chop them before adding to the batter. The brownies will have a tart flavor, which pairs well with the sweet chocolate. If you need a substitute for heavy cream, use full-fat coconut milk. This gives a rich taste and creamy texture. You can also use half-and-half or whole milk. Both will work, but they may not be as thick as heavy cream. Yes, these brownies are perfect for baking ahead of time. You can make them a day or two before an event. Just store them properly in an airtight container. The flavors will meld together, making them even more delicious! This guide covered all you need for great chocolate-covered cherry brownies. We explored ingredient choices, step-by-step baking instructions, and tips for the perfect texture. You can customize flavors and learn the best ways to store and freeze your brownies. Finally, I answered common questions to help you bake with ease. Enjoy making brownies that impress everyone!

Chocolate Covered Cherry Brownies

Delicious brownies topped with a rich chocolate ganache and garnished with maraschino cherries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 20
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 4 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup maraschino cherries
  • 1 2 heavy cream
  • 8 ounces dark chocolate

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray, then line it with parchment paper, allowing some overhang on the sides for easy lifting later.
  • In a large saucepan over medium heat, melt the unsalted butter until fully liquid. Remove it from the heat and stir in the granulated sugar until the mixture is smooth and combined.
  • Add the four large eggs to the sugar-butter mixture one at a time, whisking well after each addition until the mixture is glossy. Stir in the vanilla extract for added flavor.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly mixed.
  • Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Take care not to overmix; a few lumps are fine.
  • Gently fold in the milk chocolate chips and the halved maraschino cherries, making sure to reserve a few cherry halves for topping later.
  • Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula to ensure even distribution.
  • Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
  • While the brownies are baking, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove it from the heat.
  • Pour the hot cream over the chopped dark chocolate in a mixing bowl. Let it sit for about one minute before stirring until the mixture is smooth and silky.
  • Once the brownies are finished baking, take them out of the oven and let them cool in the pan for about 10 minutes. Using the parchment overhang, carefully lift them out of the pan and allow them to cool completely on a wire rack.
  • After the brownies have cooled, pour the chocolate ganache over the surface and use a spatula to spread it evenly across the top.
  • Strategically place the reserved cherry halves on top of the ganache for an appealing presentation. Allow the ganache to set at room temperature for about 30 minutes.
  • Once the ganache is set, slice the brownies into squares with a sharp knife. Serve and enjoy the delicious combination of chocolate and cherries!

Notes

Allow the ganache to set at room temperature for the best texture.
Keyword brownies, cherries, chocolate, dessert