Fudgy Cherry Brownies recipe made with glace cherries and added chocolate chips, chocolate and glace cherries is a match made in heaven for all those chocolate lovers!
How do you like your brownies? Moist, fudgy or cakey? I like mine fudgy all around, soft in the center and with that fine crumbly layer on top, that’s all what this brownie recipe is, plus there are those melted chocolate chips and glace cherries, oh! So good!
I’ve always loved those glace cherries, I’ve been snacking on them since my childhood, still now when I bake with them, it’s one cherry in my mouth, one in the cake…
Brownie is THE cake to make when you’re craving chocolate, so easy and quick to make, no mixer involved, always a crowd pleaser!
How long to bake a brownie?
One or two minute more will turn a moist brownie into one that is overbaked. So please use the baking time as a guide only, test the brownies a few minutes before the end of stated baking time, a toothpick inserted in the center must come out with a few moist crumbs clinging to it.
How to make this fudgy cherry brownie:
For the cocoa powder, I always prefer using unsweetened Dutch processed cocoa powder for its deep rich chocolate flavor.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
5 oz (140 g.) semisweet chocolate, coarsely chopped
1/2 cup (113 g.) unsalted butter, cut into pieces
2 tbsp. (15 g.) unsweetened cocoa powder, sifted
1 cup (200 g.) granulated sugar
1 tsp (4 g.) pure vanilla extract
3 eggs, at room temperature
3/4 cup (95 g.) all-purpose flour
1/4 tsp salt
3/4 cup (125 g.) semi-sweet chocolate chips
1/2 cup (150 g.) glace or candied cherries, halved
1 x 8 inch (20 cm) square baking mold
Preheat your oven to 350°F (180°C) and place the oven rack in the center of the oven. Line an 8 inch (20 cm) square baking mold with foil with a slight overlap, that will help take the brownie out of the mold, butter the foil or spray with nonstick cooking spray
In a medium bowl, melt the semisweet chocolate and butter into your microwave oven in 10 seconds increments, stir with a spoon on each pause, don’t burn your chocolate, set aside to cool
Whisk in the sifted cocoa powder, vanilla extract and sugar with a whisk, whisk in the eggs, one at a time, whisking well in between each addition
With a spatula, stir in the flour and salt, then stir in glace halved cherries and chocolate chips
Pour into the prepared pan, smoothing the top and edges with the back of a spoon
Bake for about 25 to 30 minutes (28 minutes for me) or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it
Remove from oven and set on a wire rack to cool, then cut in squares, four rows vertically and horizontally make 16 squares, start cutting from the center, it is easier this way
At room temperature, this brownie will be very moist, once chilled it will be fudgy, I keep mine chilled at all time, take out of the fridge 15 to 30 minutes in advance if you like it moist
This brownie will keep 3 to 4 days when chilled
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Fudgy Cherry Brownies