Cherry Brownies
Serves 16
15 mins prep
35 mins cook
50 mins total
These cherry brownies are fudgy, rich, and packed with juicy cherries. They’re easy to make and have perfect crackly tops (no electric mixer needed). They use both melted chocolate and cocoa powder in the brownie batter for the best flavor and texture. The perfect tangy and rich chocolate brownies.
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Preheat oven to 350°F (180°C). Line the bottom and sides of an 8” or 9” square pan, leaving handles on the sides to be able to lift the brownie out after baking.
Wash the cherries, take the stems off, and carefully cut in half around the pit. Twist both halves to split in half and take out the pit. Measure out 1 ¼ cups.
⅕ 1 cherriesIn a heat safe bowl, combine butter and chocolate chips. Melt in 10 second increments in the microwave or over top a simmering pan of water (don’t let the bowl touch the water). Let cool to room temperature once melted.
⅕ ¾ butter⅕ 1 semisweet chocolate chipsIn a large bowl, combine eggs and sugars. Whisk vigorously by hand for about 1 minute until thickened and lightened in colour.
⅕ 3 large eggs⅕ ½ granulated sugar⅕ ½ brown sugarAdd salt, vanilla, and almond extract to the egg mixture. Add the melted chocolate mixture and mix very gently until combined.
⅕ ¼ sea salt⅕ 1 pure vanilla extract⅕ ½ almond extractSift flour and cocoa powder into the same bowl. Fold until almost no dry streaks remain. Add cherries and chocolate chips. Fold until combined and no more dry streaks remain.
⅕ 1 all purpose flour⅕ ¼ cocoa powder⅕ ½ chocolate chipsTransfer into the baking pan. Spread the brownie batter into an even layer. Top with extra chocolate chips and cherry halves.
Bake for 32-37 minutes or until the middle is puffed (still underdone) and the edges are set. Remove from oven and let cool inside the pan completely. Top with flaky salt (optional), slice, and serve.
⅕ ¼ flaky salt
