Cherry Brownies
If you love a brownie that’s gooey and fudgy in the middle with a thin, crackly top, these cherry brownies are about to become your new go-to. Juicy pitted cherries are folded right into a rich, glossy dark-chocolate batter, so every square gives you that irresistible combination of deep chocolate and a bright burst of fruit. Best of all, you can have the batter ready in about fifteen minutes, which makes this the kind of dessert you reach for when company is coming and you’re short on time.
Brownies themselves are an American classic, born in turn-of-the-century kitchens as a portable, hand-held cousin to cake. Over the years cooks all over the world have made the recipe their own, and in Ukrainian home kitchens the addition of cherries feels especially natural. Cherries are beloved across Ukraine, where they fill everything from dumplings to summer pies, so tucking them into a chocolate brownie is a happy marriage of an American treat and a homegrown favorite. The result is a dessert that tastes both familiar and a little special.
The secret to that signature texture is melting your butter, chopped dark chocolate, and cocoa together gently over low heat until the mixture is smooth and shining. Take it slow so nothing scorches. Just as important: let that chocolate base cool a bit before you add the eggs, or the heat can scramble them. Beating the eggs in one at a time gives you a smooth, slightly glossy batter that bakes up tender rather than dense.
Tips & Substitutions
- Cherries: Fresh, frozen (thawed and drained), or jarred sour cherries all work. Pat them dry so extra liquid doesn’t make the batter soggy.
- Chocolate: Use a good 60-70% dark chocolate for depth. Semisweet works too, but you may want to cut the powdered sugar slightly.
- Flour swap: A measure-for-measure gluten-free blend bakes up beautifully here.
- Add some crunch: Fold in a handful of toasted walnuts or almonds with the cherries.
- Extra fudgy: Pull the pan a few minutes early; a toothpick should come out with moist crumbs, not clean.
Let the brownies cool completely in the pan before lifting them out and cutting them into neat squares; this is what keeps them from falling apart and lets the centers set to that perfect fudgy texture. Serve them just as they are with a cup of coffee or tea, or dress them up with a scoop of vanilla ice cream and a few extra cherries on top. Stored in an airtight container at room temperature they’ll stay moist for up to four days, and they freeze well too. Enjoy every chocolaty, cherry-studded bite.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Place the cubed butter and broken-up chocolate in a saucepan and add the cocoa powder. Set over low heat and warm, stirring constantly, until the mixture is smooth and glossy.
Add the powdered sugar, stir well, and remove the saucepan from the heat. Let the chocolate mixture cool slightly so the eggs won't scramble when added.
Blend the slightly cooled mixture, beating in the eggs one at a time, until the batter is smooth.
Add the vanilla extract and gradually fold in the sifted flour, mixing gently until smooth.
Drop in the cherry pieces and carefully spread the batter into a prepared pan (lined with parchment or greased).
Bake the brownies for 35 minutes at 180 C (350 F). Let the finished dessert cool completely in the pan, then cut into squares.
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