Can I use frozen cherries for chocolate cherry brownies?

Yes, you can use frozen cherries in this recipe. There's no need to defrost them before adding them to the batter. However, be aware that frozen cherries can release more moisture, so you may need to bake the brownies for a few extra minutes to ensure they set properly.

How do I achieve a shiny, crackly top on my brownies?

To get that iconic shiny, crackly top on your chocolate cherry brownies, make sure to beat the eggs and sugar until the mixture is pale, fluffy, and nearly doubled in volume. This incorporates air into the batter, creating that signature glossy texture. Using high-quality chocolate also helps in achieving the perfect top.

How can I make chocolate cherry brownies gluten-free?

To make gluten-free chocolate cherry brownies, simply swap the all-purpose flour for a gluten-free flour blend. Ensure the blend contains xanthan gum or another binder to maintain the structure of the brownies. The rest of the recipe remains the same.

Chocolate Cherry Brownies: 5 Easy Tips for the Best Results

Description

These Chocolate Cherry Brownies are a fudgy, gooey, and indulgent treat. Combining rich chocolate and sweet cherries, this dessert offers a perfect balance of flavors with a crackly top and chewy center. Ideal for any occasion, these brownies are simple to make and absolutely irresistible.

Ingredients

Scale

150g unsalted butter
300g sugar (caster or granulated)
3 large eggs
115g plain flour
70g cocoa powder (unsweetened, Dutch-processed)
1/2 teaspoon salt
1/2 teaspoon baking powder
200g chopped chocolate (dark or milk)
250g cherries (pitted, cut into halves and quarters)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 170°C (340°F) and grease an 8×8-inch baking tin. Line it with parchment paper, leaving overhang for easy removal.
Melt 100g butter with 100g sugar in a saucepan. Stir until sugar dissolves and mixture is glossy. Remove from heat and set aside to cool slightly.
Beat 200g sugar and eggs with an electric mixer for 3-4 minutes until pale and fluffy.
Mix together dry ingredients (flour, cocoa, salt, and baking powder) in a bowl.
Fold the dry ingredients into the wet ingredients, being careful not to overmix. A few streaks of flour are fine.
Fold in chopped chocolate and cherries until evenly combined.
Transfer the batter to the prepared tin. Optionally, top with additional chocolate and cherries.
Bake for 38-40 minutes, or until the top is set and a toothpick inserted comes out with a few crumbs.
Allow brownies to cool for at least an hour before slicing. For best results, refrigerate overnight.

Notes

For a cakier texture, bake for an additional 5 minutes.
Frozen cherries can be used, but they may release extra moisture, so increase baking time slightly.
Allow brownies to cool completely before slicing for cleaner cuts.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 6 days.

Nutrition

Serving Size: 1 brownie
Calories: 337 kcal
Sugar: 34g
Sodium: 204mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 5g
Cholesterol: 98mg