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To make chocolate covered cherry brownies, you need some core ingredients. The butter gives richness. Sugar sweetens the brownies and creates a nice texture. Eggs help the brownies rise and bind everything together. The flour and cocoa powder form the base. Maraschino cherries add a fun burst of flavor. Finally, chocolate chips give that chocolatey goodness. Here’s a complete list of what you need: - 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1 cup maraschino cherries, drained and chopped - 1 cup semi-sweet chocolate chips - 1/2 cup heavy cream You can add some fun twists to your brownies. A pinch of espresso powder boosts the chocolate flavor. Adding walnuts or pecans gives a nice crunch. For a fruity kick, try using fresh cherries instead of maraschino. A splash of almond extract can add a unique twist. These options make your brownies even more special! {{ingredient_image_1}} Before you start, gather all your ingredients. You will need: - 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1 cup maraschino cherries, drained and chopped - 1 cup semi-sweet chocolate chips - 1/2 cup heavy cream Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. This makes it easy to lift out the brownies later. In a mixing bowl, whisk the melted butter, granulated sugar, and brown sugar. Mix until it looks smooth. Next, add the eggs one at a time. Make sure to whisk well after each egg. Stir in the vanilla extract for added flavor. In another bowl, sift together the flour, cocoa powder, and salt. Gradually mix this dry mix into the wet ingredients. Stir just until you see no more flour. Now, gently fold in the chopped maraschino cherries. This gives a sweet burst in every bite. Pour the brownie batter into your prepared baking pan. Use a spatula to smooth the top. Bake for 25-30 minutes. Check doneness by inserting a toothpick. It should come out mostly clean, with a few moist crumbs. While the brownies bake, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove it from the heat and add the chocolate chips. Stir until the chocolate melts and the mix is smooth. Once the brownies cool for about 10 minutes, pour the ganache over them. Spread it evenly for a rich finish. Let the brownies cool completely before lifting them out and cutting into squares. To get the best brownie texture, start with room temperature ingredients. This helps the batter mix well. Mix the butter and sugars until creamy. This should take about two minutes. It adds air and gives a light texture. Do not overmix once you add the flour. Stir just until combined to keep the brownies soft and chewy. For a smooth ganache, heat the cream until it just simmers. Do not let it boil, or the ganache may become grainy. Once the cream is hot, remove it from the heat. Add the chocolate chips and let them sit for a minute. Then stir until the mixture is silky and shiny. If it feels too thick, add a little warm cream to loosen it up. Avoid overbaking the brownies. Take them out when a toothpick shows a few moist crumbs. If you bake them too long, they will dry out. Another mistake is not cooling them before adding ganache. Let the brownies cool for at least 10 minutes. This helps the ganache set better. Lastly, use parchment paper for easy removal. It makes cutting them into squares so much easier! Pro Tips Use Room Temperature Eggs: For a smoother batter, ensure your eggs are at room temperature before adding them to the mixture. This helps to create a more uniform texture in the brownies. Don't Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can result in dense and tough brownies. Check for Doneness: Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs. This indicates they are perfectly fudgy without being underbaked. Chill for Better Cutting: After the brownies cool, refrigerate them for about 30 minutes before cutting. This makes them easier to slice into neat squares. {{image_2}} You can boost your brownies by adding nuts or other fruits. Chopped walnuts or pecans add a nice crunch. You can mix in about half a cup of nuts with the cherries. You can also use fresh berries, like raspberries or strawberries. They give a bright flavor and add color. Just be sure to chop them small, so they mix well in the batter. If you want a gluten-free treat, swap the all-purpose flour for a gluten-free blend. Many stores sell good mixes that work well in brownies. You can also use almond flour for a nutty taste. Just remember to check the labels. Some gluten-free flours need more moisture, so adjust the liquid in your recipe if needed. You can enhance the flavor of your brownies with fun extras. Try adding a teaspoon of peppermint extract for a fresh taste. This works great for the holidays! You can also add a bit of orange zest for a citrus twist. Simply grate the peel of one orange and mix it into the batter. These simple changes can make your brownies even more special! To keep your brownies fresh, let them cool completely first. Then, place them in a single layer in an airtight container. You can also wrap them tightly in plastic wrap. Store them at room temperature for up to three days. If you want to keep them longer, use the freezing tips below. Freezing brownies is a great way to save them for later. First, cut the brownies into squares. Wrap each square in plastic wrap and then put them in a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When you're ready to enjoy, let them thaw at room temperature or heat them in the microwave for a few seconds. Use airtight containers for short-term storage. Glass or plastic containers work well. If you're freezing, use freezer-safe bags or containers. Be sure they are labeled with the date. This way, you’ll know how long they have been stored. Keeping them sealed helps prevent freezer burn and keeps them tasting fresh. Yes, you can use fresh cherries. Fresh cherries give a nice, tart bite. Just pit and chop them. Make sure to reduce the moisture to keep brownies from getting soggy. To check if the brownies are ready, insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. If it comes out wet, bake a bit longer. Aim for a gooey, fudgy texture. You can use whole milk or half-and-half. These options will make a lighter ganache. Coconut cream also works well for a dairy-free choice. Just ensure you heat it gently to melt the chocolate. This blog post covered everything you need to make brownies from scratch. We explored key ingredients, detailed how to mix and bake, and shared tips for great texture and ganache. You learned about tasty variations and how to store leftovers for later. My final thought? Experiment with flavors and enjoy your baking journey. Happy baking!

Chocolate Covered Cherry Brownies

Delicious brownies topped with a rich chocolate ganache and studded with maraschino cherries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup maraschino cherries, drained and chopped
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
  • Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  • Gently fold in the chopped maraschino cherries, ensuring they are evenly distributed throughout the batter.
  • Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
  • While the brownies are baking, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and stir in the chocolate chips until melted and smooth.
  • Once the brownies are done baking, remove them from the oven and let them cool in the pan for about 10 minutes. Then, pour the chocolate ganache over the brownies, spreading it evenly.
  • Allow the brownies to cool completely in the pan before lifting them out using the parchment paper (if used) and cutting into squares.

Notes

Serve brownies on a decorative platter, drizzled with extra ganache and garnished with whole cherries on top for an elegant touch.
Keyword brownies, cherries, chocolate, dessert