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Chocolate Cherry Brownies

Indulge in the rich, gooey chocolate and juicy cherries of these decadent brownies that are easy to make and comforting for all.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Creates the perfect base for your brownies.
  • ⅔ cup Dutch processed cocoa powder Essential for a deep, rich chocolate flavor.
  • ½ teaspoon kosher salt Enhances all other flavors.
Wet Ingredients
  • ¾ cup unsalted butter (melted) Adds moisture and richness.
  • 2 tablespoons vegetable oil Enhances the fudgy texture.
  • 1 cup granulated sugar Balances the cocoa's bitterness.
  • ¾ cup light brown sugar Adds depth and a chewy texture.
  • 3 large eggs (room temperature) Binding agent for consistency.
Add-ins
  • 4 oz semi-sweet chocolate (roughly chopped) Adds melty pockets of chocolate.
  • 1 cup pitted sweet cherries (halved or roughly chopped) Provides a burst of flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it.
  2. In a bowl, sift together the all-purpose flour and Dutch cocoa powder.
Mixing
  1. In a separate large bowl, add the melted butter, vegetable oil, granulated sugar, and light brown sugar. Whisk thoroughly to combine.
  2. Stir in the kosher salt and add the eggs one at a time, whisking after each addition for about three minutes.
  3. Gradually add the sifted flour and cocoa mixture to the wet ingredients. Fold until almost no flour remains.
  4. Gently fold in the chopped semi-sweet chocolate and cherries.
Baking
  1. Pour the batter into the prepared pan and spread it evenly. Bake for 40-50 minutes until the edges set.
  2. Remove from the oven and cool on a wire rack before cutting into squares.

Notes

For extra flavor, add vanilla extract, espresso powder, or swirl in cherry jam. Store brownies in an airtight container at room temperature for 3-4 days, or wrap and freeze for up to three months.