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+ servings
Stack of three cut brownies to expose the cherries inside
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5 from 16 votes

Black Forest Chocolate Cherry Brownies

The BEST fudgy cherry chocolate brownies made completely from scratch are better than box mix and couldn't be easier to make. The cherries and juice melt into the brownies to produce an extra moist, chewy brownie.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 16
Calories: 274kcal

Equipment

Ingredients

  • ¾ cup unsalted butter melted (170g)
  • 2 tablespoons vegetable oil 30ml
  • 1 cup granulated sugar 200g
  • ¾ cup light brown sugar 150g
  • 3 large eggs room temperature
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour 120g
  • cup dutch processed cocoa powder 56g
  • 4 oz semi-sweet chocolate roughly chopped, or use chunks or chips
  • 1 cup pitted sweet cherries halved or roughly chopped (150g) - see notes

Instructions

  • Preheat the oven to 350℉/177℃ and line an 8x8-inch baking pan with parchment paper slings (or grease the pan).
  • Sift together the all purpose flour and cocoa powder into a bowl.
  • In a large bowl, add the melted butter, vegetable oil, white and brown sugars to the bowl and whisk to fully combine.
  • Add the salt and whisk in one egg at time to combine. Then, whisk vigorously for one full minute.
  • Add the sifted flour and cocoa powder to the liquid mixture and use a rubber spatula to fold it in until almost no flour remains.
  • Add the semi-sweet chocolate and chopped cherries and fold it in until evenly dispersed, then pour into the prepared pan.
  • Bake in the center rack for 40-50 minutes. The center may still look slightly jiggly and underdone. If it looks sloshy, continue baking.
  • Remove to a wire rack to cool for at least one hour or until they are only slightly warm.

Notes

Store the brownies, covered with foil and at room temperature for up to one week.
Fresh or frozen cherries (pitted) can be used. For frozen, thaw completely and lightly squeeze out some of the excess juice. They should be as close to room temperature as possible for effective bake time.
For the best cutting results, completely rinse and dry the knife blade in between each cut.
If using a 9x9-inch pan, baking time will be reduced. Begin checking for doneness at the 25-minute mark. 

Nutrition

Calories: 274kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 90mg | Potassium: 150mg | Fiber: 2g | Sugar: 26g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg