- Dish type
- Chocolate traybakes
These brownies are a little healthier, as butter has been replaced with vegetable oil. Makes approximately 9 large brownies or 12 regular.
Kent, England, UK
4 people made this
IngredientsMakes: 12 brownies
- 200g white granulated sugar
- 125ml vegetable oil
- 1 teaspoon pure vanilla extract
- 2 medium sized eggs
- 60g plain flour
- 5 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 60g chopped glace cherries
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Pre-heat the oven to 180 C / Gas 4. Grease a 23cm square baking dish or tin.
- In a bowl combine the sugar, vegetable oil and vanilla. Mix well with an electric mixer. Add the eggs and beat.
- In a separate bowl combine the flour, cocoa powder, salt and baking powder. Gradually add this mixture to the egg mixture, folding in completely as you go. Continue to fold in until all the cocoa mixture has been incorporated. Stir in the chopped cherries.
- Pour the mixture in the greased baking dish and gently shake to ensure mixture has evenly spread.
- Bake in the oven for 20-25 mins. The brownie mix should start to come away from the sides of the dish once baked.
- Place on a wire cooling rack until cooled down. Cut into squares and serve.
For a more traditional brownie you can replace the vegetable oil with melted butter. Chopped walnuts are also a nice alternative to the cherries.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I made these but using cherries in syrup from a jar. Recipe was great but mine were a little too gooey, this may have been because of the cherries but next time I'd give them about ten minutes longer. Very tasty though!-19 Apr 2015
- 3/4 cup (1 1/2 sticks) unsalted butter
- 6 ounces unsweetened chocolate, chopped
- 2 1/2 cups sugar
- 4 eggs
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup plus 2 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1 cup halved dried sour or Bing cherries or chopped pitted prunes
- 1 cup semisweet chocolate chips
- Preheat oven to 350°F. Butter and flour 13x8 1/2-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.
- Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)
3 Ingredient Cherry Brownies
So we love to experiment and try to make quick easy dessert recipes. I mean, cake mix recipes are the best. Using brownie mix is just as easy.
The other day my girls and I thought that adding some pie filling might work well to fill our chocolatey brownies with some cherries which we love!
All of that is done for you in the convenient can of pie filling. Yep, my style.
- 1 ½ cups white sugar
- ½ cup vegetable oil
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups pitted sour cherries
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Mix sugar, oil, and almond extract together in a large bowl until well blended.
Combine flour, cocoa, baking soda, and salt in another bowl stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.
Chocolate Cherry Brownies
I used just shy of a pound of Guitard 55% chocolate chips in this recipe. You could go darker if you like, and shave or chop the chocolate from bars, which is what I typically do. I used Dagoba unsweetened cocoa powder. And I used a mix of light and dark Muscovado sugars - half and half. If all you have is regular brown sugar, or even fine-grain white sugar, those should work as substitutes. I left the cherries whole, but I suspect a version with chopped cherries would be good too, and different texturally.
butter for greasing pan
2 cups / 10.5 oz / 300 g dried cherries
scant cup / 200 ml / 7 fl oz port wine
1/2 cup / 2 oz / 55g / whole wheat pastry flour
1/3 cup / 1.5 oz / 40 g unsweetened cocoa powder
1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
10.5 oz / 300g 55% dark chocolate chips/chunks
5 1/2 tablespoons / 2 3/4 oz / 80g unsalted butter
2 cups / 10.5 oz / sifted muscovado sugar
4 large eggs
scant 1/2 cup / 3.5 oz / 100 g creme fraiche or sour cream
1 cup / 5 oz / 145 g chocolate chips/ chunks
more cocoa powder, for dusting
A day or two before you want to bake the brownies, place the cherries in a medium bowl and pour over the port. Cover and set aside. Stir every twelve hours until ready to use.
Preheat the oven to 325F / 170C and place a rack in the top third. Butter and line a 13 x 9 x 2-inch rectangular baking dish with parchment paper. An important step if you want to eventually get these brownies out of the pan. Sift the flour, cocoa powder, salt, and baking powder into a bowl and set aside.
Make a double boiler by placing a stainless steel bowl over a small pan of gently simmering water - the bottom of the bowl should not touch the water. Place the 10.5 oz / 300g of chocolate into this bowl along with the butter and sugar. Stir just until the chocolate has melted and the ingredients come together into a mass. Transfer to the bowl of an electric mixer and allow to cool (cool enough that it won't cook the eggs when you add them). Mix on slow and add the eggs, one at a time, letting each get incorporated before adding the next. Scrape down the sides of the bowl with a spatula a couple times along the way. Add the flour mixture and stir by hand until combined, then add the creme fraiche, remaining chocolate chips, and the cherries with the port. Stir until just combined.
Spoon the mixture into the prepared pan and bake for about an hour, or until just set. The center of the brownie should be set and not at all wobbly. Allow to cool completely in the pan. You can cover the pan tightly with plastic wrap at this point and the brownies will keep for a couple days. I recommend chilling before slicing if you want small, precise squares. Also keep a tall glass of warm water on hand to wash your knife between each cut. Enjoy at room temperature dusted with a bit of cocoa powder.
Chocolate Cherry Brownies
It almost sounds to good to be true but you really can make delicious brownies that are healthy too! I have to admit that I haven’t had a brownie in years – or so that was true until earlier this week. On Tuesday we celebrated our 41st wedding anniversary and I wanted something special for dessert. You know, something festive and celebratory. After all, we are on shelter in place because of the pandemic and we didn’t get to go out of town to celebrate like we had wanted to. We are making do right now and making the best of things. Chocolate Cherry Brownies were my creation this week and I must say they are down right delectable. This is good way to make the best of things!
Back in the day, before I went plant based I used to make some amazing brownies that I would add rolled oats to and people went crazy for those brownies. This of course is a much healthier version but they do remind me of the ones from days gone by. They are fudgy, dark chocolate, not too sweet and exactly what I was hoping for.
These are no guilt brownies – well unless you eat the whole pan – don’t eat the whole pan even though you are going to want to. They are delcious with or without the optional unsweetened chocolate chips.
If a picture is worth a thousand words, then what is a video worth?
For our anniversary Tom made Banana Cherry Nice Cream in our Champion Juicer. It took the brownies to a whole new level. He used 6 Tart Frozen Cherries for each Frozen Sweet Banana.
I had an idea for these chocolate cherry brownies after seeing Brittany from Jaroudi Family Blog make a healthy brownie. She inspired me to get in the kitchen and try it out. I also purchased the no sugar added chocolate chips she uses from Santa Barbara Chocolate. They are amazing – dark chocolate – no sweetener at all – the dark chocolate may not be for everyone but I don’t eat much in the way of sweets so I think they are terrific. If you prefer you can use Date Paste in this recipe instead of whole dates – start with 1/4 cup and add more if more sweetness is desired.
Spicy cherry chocolate brownies
It was a casual Saturday evening dinner about six months ago. I was preparing a rosemary pork roast with a few dishes on the side when, like a smack in the face, I was hit by a happy accident.
Here’s what happened: knife chops rosemary for roast, knife is left on counter next to rosemary, fresh batch of marshmallow squares cools next to the knife next to the rosemary. Lack of self-control drives knife into the corner of the marshmallow square. Neck kicks back and senses become a scene from “Fantasia.”
The soft sweetness of the marshmallow paired with the piney flavor of the rosemary was like nothing I had ever tasted.
Rosemary in a sweet? Or maybe more to the point, rosemary delicious in a sweet? It took a second to absorb what had just happened, but then it occurred to me: If a hint of rosemary could make the squares taste so delectable, then maybe other herbs and spices could enhance the flavors of classic sweets and take them to a new level.
Sure enough, just a hint of a surprising flavor can make the homiest of desserts -- marshmallow squares, shortbreads, brownies, even a simple sugar cookie -- taste fresh and new.
But how do you go about finding that perfect note without having it turn out gimmicky or weird? The first step is thinking about what ingredients naturally complement each other in savory dishes. For instance, lime and black pepper is a common combination for seasoning fish or poultry, so it might work well in a dessert too. Maybe more obviously, chile and chocolate are two key ingredients in Mexican mole, and so pairing them in a sweet seems natural.
Sometimes the decision is more intuitive: Think about the mood of a dessert and pair it with an herb or spice that evokes a similar mood. Take the curry shortbread recipe for example. Classic shortbread is a cookie that is buttery and dry and goes perfectly with a hot cup of tea on a wet winter day. I get the same feeling when I think of curry powder. Its aromatic and subtle heat is always warm and comforting. So Scotland meets India, with warm spiced curry powder and buttery shortbread. The curry gives the cookie a rich yellow color and a depth of flavor that is unmistakable.
When introducing an herb or a spice to a recipe it’s important to keep in mind how potent its flavor is. A small miscalculation can very easily result in overpowering all the other ingredients. You still want the dish to taste like itself, just with an added touch of something special.
The cayenne brownies offer a perfect example of the challenge in getting the balance right. While the pepper has a fresh lingering heat that should hold up to a bold dessert such as a rich, dense cherry chocolate brownie, the key question is “How much?”
I made batches ranging from barely a hint of spice to so much heat that the chocolate and cherry were lost completely. Tapping into my inner Goldilocks, I tried over and over until the balance was just right. And now these rich decadent chocolate brownies, spotted with bright, tart dried cherries, have just enough heat to leave a lovely tingle on your tongue.
Sometimes you need a liaison to bring the flavors together -- an ingredient that creates a “bridge” to allow the savory flavor to shine. Adding black pepper to a sugar cookie doesn’t work nearly as well as adding the combination of black pepper and lime zest. The fresh lime zest helps the cookie taste complete. With it, the black pepper is fresh and surprising without it, the pepper is merely peculiar.
The same is true with the pairing of tangerine and thyme in a chocolate chip cookie. The tangerine has a mild and sweet citrus flavor that is not as bright or prominent as lemon or orange zest, so it doesn’t overpower the thyme. This gives the cookie a soft balance of chocolate and citrus with the fresh earthiness of the thyme peeking through.
It doesn’t take much to make a classic taste new and sophisticated. It just needs a little of the right ingredient and a willingness to embrace life’s happy accidents.
Dark Chocolate Cherry Cordial Brownies
If you love to indulge with a box of cherry cordials around Valentine's Day, then this homemade brownie recipe is for you! Dark chocolate pairs beautiful with this delicious maraschino cherry buttercream frosting that gets crowned with an extra drizzle of dark chocolate. Make Dark Chocolate Cherry Cordial Brownies this Valentine's Day for your sweetheart.
- For the Brownies:
- 1 / 2 cup unsalted butter
- 1 / 4 cup dark chocolate chips
- 1 cup sugar
- 2 egg
- 1 teaspoon vanilla
- 1 / 3 cup dark cocoa
- 1 / 2 cup flour
- 1 / 4 teaspoon salt
- 1 / 4 teaspoon baking powder
- For the Frosting:
- 2 cups powdered sugar
- 1 / 2 cup unsalted butter, room temperature
- 10 ounces jar of maraschino cherries, drained, juice reserved
- 1 tablespoon milk
- 1 teaspoon to 2 teasponns of maraschino cherry juice
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil
- Preheat the oven to 350 degrees F. Grease an 8x11 inch pan.
- Drain the cherries and coarsely chop them. Spread them out on a paper towel to dry slightly.
- In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.
- Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted.
- Whisk in the sugar and then the eggs.
- Stir in the dry ingredients.
- Pour into the prepared pan and bake for 20-25 minutes. Cool completely.
- For the buttercream, beat the butter together with the powdered sugar and extracts. Add the milk and maraschino cherry juice until it reaches a desired consistency. Fold in the chopped cherries.
- Frost the cooled brownies. Chill for 30 minutes and then cut into squares.
- Melt the remaining 1/4 cup chocolate chips and stir in the oil. Drizzle over the frosted cut brownies.
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Every Christmas since I was a kid I would get a box of chocolate cover cherries. This looks like a great recipe to make to substitute the box of chocolate covered cherries. I will make these at Christmas as a new tradition. My family will love it. How many does it make?
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Chocolate Cherry Chunk Brownies Recipe
Every Christmas season we would always have chocolate covered cherries. Our grandpa Tom was the biggest chocolate cherry lover. We would give them to him every year for Christmas.
We share his love for the flavors of chocolate and cherry combined. These brownies are the bomb! They are so easy to make and look like you spent a lot of time in the kitchen.
The cherry layer is as easy as mixing some amazing ingredients together. And then the chocolate layer on top is done in the microwave. So easy and it just keeps getting better.
The cherry filling in the middle layer has mini chocolate chips and tastes like Ben and Jerry’s Garcia ice cream. That is one of our personal favorite ice cream flavors.
Related recipe: RAspberry Chocolate souffle brownie cups are an easy and decadent dessert. the perfect brownie cup for any occasion.
Can you use homemade brownie batter in place of store bought mix?
We used a store bought brownie mix for these Chocolate Cherry Chunk Brownies. It is easy and convenient. There are so many flavors available at the store with extra chocolate chunks and mix ins added. Any brand works great.
These brownies also work great with your own homemade brownie recipe for a 9 x 13 inch pan. Just make them in the pan and let them cool completely. We love using our Fudgy Brownies recipe in place of a store bought mix when we don’t have one on hand.
Whether you use a store bought mix, or make your own brownies, these taste amazing. We love a good brownie and these Chocolate Cherry Chunk Brownies won’t disappoint.
Can other pan sizes be used for these brownies?
These Chocolate Cherry Chunk Brownies are specifically for a 9 x 13 inch pan. If you were to use a half sheet baking pan, they would be too thin and the cherry layer would not spread over the entire pan of brownies.
If you need a bigger batch of brownies, be sure to check out Mom’s Famous Marshmallow Brownies. They make a big pan if you need more to feed a big crowd.
These Chocolate Cherry Chunk Brownies feed about 24-30. They are very rich and filling. It’s a taste of Heaven! Have we convinced you to make a batch yet.
How to make Chocolate cherry chunk brownies
Here are the simple ingredients used to make these amazing chocolate cherry chunk brownies.
- Prepare the brownies as directed on the box for a9 x 13 inch pan. if using a store bought brownie mix. If you are using a homemade recipe, make the brownies and cool completely.
- In a medium sized mixing bowl, combine the butter, powdered sugar, and maraschino juice. Mixuntil creamy and smooth.
- Then fold in the chocolate chips and chopped maraschino cherries.
- Place in the fridge or freezer for about 30-45 minutes until the pink cherry layer is set up well. The chocolate layer on top is warm and will melt the pink layer. So you want it to be set up well.
- After the brownies have had a chance to set up well, mix the chocolate chips with the butter and melt in a microwave safe dish. I like using my big 4 cup glass measuring cup.
- Heat at 30 second intervals until creamy and smooth. When all melted, spread quickly over the cherry layer which has set up well. Spread quickly because the chocolate will want to set up when it hits the cold cherry layer.
- Place in the fridge to set up. Then cut and serve.
Helpful items used for these brownies
- Hand Mixer – We just got this hand mixer and absolutely love it. Love the pulse feature.
- Mixing Bowl Set – This 4 piece bowl set comes with tight fitting lids.
- 9 x 13 inch Baking Dish – We love glass baking dishes and this one comes with a nice fitting lid.
If you love these brownies, be sure and try our Instant Pot Fudgy Brownies. SO EASY in the Instant Pot.
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More tasty brownie recipes for you to enjoy
If you haven’t noticed by now, we love delicious brownies recipes. Here are some of our favorites:
You should have no problem freezing these brownies. Simply allow them to fully cool on the counter, and then cut and transfer to a freezer bag or freezer friendly container. Then freeze for up to three months. Thaw on the counter or in the fridge and serve.
I have done it this way, and then when I craved a sweet I go in grab one brownie, let it thaw and then enjoy. Or you can make an extra batch of brownies and freeze them without being cut if you prefer.
Give this Cherry Brownies recipe a try. We make them for holiday parties, events, afternoon snacks, and for any other occasion I can think up! There is no wrong time for a tasty brownie in my opinion.