Dark Chocolate Cherry Brownies : Ultra Fudgy with Cherries & Chocolate Chunks

Dark Chocolate Cherry Brownies: Where Fudgy Dreams Meet Juicy, Tart Reality

Hey friends, Jackson from Food Meld here. Let’s get real for a second. Are you staring at your pantry right now, willing something magical and chocolatey to appear? I’ve been there. That specific craving that whispers, *“I need something deeply chocolate, profoundly fudgy, but with a little… surprise.”* Not just a brownie. A statement brownie.

Well, consider this your kitchen’s wake-up call. We’re not making ordinary brownies today. We’re making Dark Chocolate Cherry Brownies that are so good, they might just ruin all other brownies for you. Imagine the richest, darkest, most melt-in-your-mouth fudgy base you’ve ever tasted. Now, stud that with pockets of tart, juicy cherries and pools of melted dark chocolate chunks. Every bite is a perfect little drama—sweet, bitter, tart, and rich all at once.

The best part? We’re keeping my Food Meld promise: no intimidation, all flavor. One bowl. No mixer. Just a spatula, a few simple ingredients, and about 40 minutes between you and pure, unadulterated bliss. Whether you’re a baking newbie or a seasoned pro looking for a new favorite, this recipe is your ticket to hero status. Let’s turn that craving into a reality and cook something awesome together.

The Brownie That Broke the Rules (And My Sister’s Willpower)

This recipe didn’t start in a fancy test kitchen. It started with a bet. My little sister, Ellie, has always been a chocolate purist. “Don’t put fruit in my chocolate!” was her lifelong motto. One summer, I came home with a flat of the most beautiful, dark red cherries. They were almost too pretty to bake with. Almost.

I was experimenting with a classic fudge brownie base, and those cherries were just sitting there, taunting me. *“What if we tried this?”* I thought. I chopped a handful, folded them in on a whim, and threw in some extra dark chocolate chunks for good measure. The smell that filled the kitchen was insane—deep chocolate with this warm, almost wine-like aroma from the cherries. When they came out of the oven, Ellie pretended not to be interested. I cut a square, still warm, and put it on a plate. She took one bite. Then another. Then she looked at me, sighed, and said, “Okay, you win. This is the one.” The “Chocolate Purist” had been converted. That moment—the surprise, the joy, the shared “you’ve gotta try this” feeling—is exactly why I created Food Meld. It’s about those delicious little victories that happen when you’re not afraid to mix it up.

Gathering Your Flavor Squad

Here’s the beautiful cast of characters that’s going to make magic happen. Using great quality stuff here makes a noticeable difference, but I’ve got your back with swaps, too.

• 1/2 cup unsalted butter (or vegan butter): This is our richness foundation. Unsalted lets you control the salt. If you’re going dairy-free, a high-quality vegan butter works fantastically. Pro tip: Melt it with the chocolate for maximum flavor fusion.
• 1 cup dark chocolate chips or chopped dark chocolate: This is the soul of the brownie. Don’t skimp! I use a 70% dark chocolate for a deep, grown-up flavor that isn’t too bitter. Semi-sweet works if that’s your jam.
• 3/4 cup granulated sugar: Balances the bitterness of the dark cocoa and chocolate. We’re not making an overly sweet dessert; we’re making a complex one.
• 2 large eggs: Our binding agents and the secret to that glossy, crackly top. Make sure they’re at room temperature for a smoother batter. Quick hack: place cold eggs in a bowl of warm water for 5 minutes.
• 1 tsp vanilla extract: The flavor enhancer. It rounds out all the chocolatey notes. Pure vanilla is worth it here.
• 1/2 cup all-purpose flour: Just enough to give structure without turning our fudgy dream into cake. For a gluten-free version, a 1:1 GF blend works perfectly.
• 1/4 cup unsweetened cocoa powder: Double the chocolate, double the fun. Use a good quality cocoa powder—it’s like adding an instant hit of chocolate essence.
• 1/4 tsp salt: Non-negotiable. Salt makes chocolate taste more like itself. It cuts the sweetness and makes every flavor pop.
• 1 cup pitted cherries, halved (fresh or frozen): The star twist! Fresh are glorious in season, but frozen are my year-round secret weapon—no need to thaw. If using frozen, toss them in a bit of the flour first to prevent sinking.
• 1/2 cup extra dark chocolate chunks or chips: Because more chocolate is always the answer. These create those heavenly, gooey pockets. I like a mix of chips and chopped bar chocolate for varied texture.

Let’s Build Some Magic: The Foolproof, One-Bowl Method

See? I told you this was easy. Grab your favorite mixing bowl and a sturdy spatula. We’re doing this.

1. Heat Things Up & Melt: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides. This is your “brownie lifter” for perfect, clean slices later. In a medium saucepan over low heat (or a microwave-safe bowl in 30-second bursts), melt the butter and that 1 cup of dark chocolate together. Stir until it’s one smooth, luxurious pool. Let it cool for about 5 minutes—we don’t want to cook the eggs when we add them!
2. Whisk in the Good Stuff: To the slightly cooled chocolate mixture, whisk in the sugar. You’ll get a gritty, thick paste. That’s perfect. Now, add the eggs one at a time, whisking vigorously after each until the batter becomes thick, shiny, and pulls away from the sides of the bowl. This step is key for that shiny top! Whisk in the vanilla.
3. Dry Ingredients, Meet Wet: Place a sieve over the bowl and sift in the flour, cocoa powder, and salt directly onto the batter. Sifting prevents lumps and ensures everything mixes evenly without overworking. Now, put the whisk away. Grab your spatula and gently fold the dry ingredients into the wet until just a few streaks of flour remain. We want to mix until combined, not beat it into submission. Over-mixing = tough brownies, and we are not about that life.
4. The Fun Fold-In: Time for our mix-ins! Add most of the halved cherries and chocolate chunks (save a small handful for the top). Fold them gently into the batter until they’re evenly distributed. The batter will be thick and glorious.
5. Pan & Bake: Pour the batter into your prepared pan. Use the spatula to spread it to the corners. Scatter the reserved cherries and chocolate chunks on top—this makes them look professionally pretty. Bake for 28-32 minutes. Here’s my golden rule: Start checking at 28 minutes. The top should be set and have that classic crackly look. A toothpick inserted into the center should come out with a few moist crumbs attached, not wet batter. If it’s clean, they’re overdone. We’re aiming for fudgy, not dry!
6. The Patience Test: This is the hardest part. Let the brownies cool completely in the pan on a wire rack. I know, I know. But slicing into warm brownies is a messy, crumbly affair. Letting them cool ensures those stunning, clean, gooey squares. For the ultimate clean cut, you can even pop the whole pan in the fridge for an hour after they’ve cooled to room temp.

How to Serve These Like a Pro (Or a Very Happy Home Cook)

Okay, they’re cool. You’ve waited. Now, the reward! Use the parchment paper overhang to lift the entire brownie slab onto a cutting board. With a sharp knife (wiping it clean between cuts), slice into 9 generous squares or 16 smaller, two-bite rectangles.

These are stunning all on their own, but let’s get creative. For a dinner party, place a small square on a plate and add a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The hot-cold contrast is unreal. A tiny sprinkle of flaky sea salt on top just before serving elevates it to gourmet status. For a cozy night in, just grab one with a napkin and a big glass of cold milk or a bold red wine. No judgment here.

Make It Yours: 5 Tasty Twists on the Classic

The “Meld” in Food Meld means I love playing with flavors. Here’s how you can customize this masterpiece:

• Cherry Almond Joy: Add 1/2 tsp almond extract with the vanilla. Fold in 1/2 cup toasted sliced almonds with the cherries. It tastes like a gourmet chocolate-covered cherry.
• Spiced Cherry Cocoa: Add 1/2 tsp cinnamon and a pinch of cayenne pepper to the dry ingredients. The subtle warmth plays so nicely with the dark chocolate and fruit.
• Black Forest Brownies: Soak the cherries in 2 tbsp of Kirsch (cherry liqueur) for 15 minutes before folding in. Top cooled brownies with a simple chocolate ganache and more fresh cherries.
• Double Berry Blast: Swap half the cherries for raspberries or chopped strawberries. The mix of tart berries is incredible.
• Salty Pretzel Crunch: Fold in 1/2 cup of crushed pretzel pieces along with the chocolate chunks. The sweet-salty-crunchy combo is addictive.

Jackson’s Kitchen Notes & Stories

This recipe has been my go-to for years, and it’s evolved in my kitchen. I used to chop the cherries super fine, but I love the big, juicy bursts you get from halves or quarters. I’ve also learned that using a metal pan gives you slightly crisper edges than glass, which I personally love. One time, I was filming a video for the blog and was talking so much I almost overbaked a batch! The timer is your friend, even when you’re having fun. Remember, baking is part science, part soul. Trust the process, but don’t be afraid to put your own stamp on it. That’s where the real magic happens.

Your Brownie Questions, Answered

Q: My brownies turned out cakey, not fudgy. What happened?
A: The most common culprits are over-mixing the batter after adding the flour (develops too much gluten) or over-baking. Remember, fold just until combined, and pull them out when the toothpick has a few moist crumbs!

Q: Can I use canned cherry pie filling?
A: I don’t recommend it. The extra syrup and thickeners can make the brownies soggy and overly sweet. Stick to fresh or frozen pitted cherries for the best texture and flavor.

Q: How do I store these, and do they freeze well?
A: They keep beautifully in an airtight container at room temp for 3 days, or in the fridge for up to a week. They freeze like a dream! Wrap individual squares tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temp or pop one straight into the microwave for 15 seconds.

Q: My cherries all sank to the bottom. How do I prevent that?
A: Toss your cherry halves in a light dusting of the measured flour before folding them in. The flour coating helps them “grip” the batter and stay suspended.

Nutritional Info (For Your Peace of Mind)

Let’s be real: we’re here for an indulgent treat. But it’s always good to know what you’re enjoying! This info is approximate and based on slicing the pan into 16 smaller brownies.

Per Serving: ~180 Calories | 2g Protein | 9g Fat | 23g Carbohydrates | 14g Sugars

Remember, these are made with real ingredients: butter, eggs, real chocolate, and fruit. It’s a treat you can feel good about sharing. The dark chocolate offers antioxidants, and the cherries bring a dose of vitamins. Enjoy every mindful, delicious bite!

Go Forth and Bake Something Unforgettable

And there you have it—my heart-on-a-plate, crowd-pleasing, sister-converting Dark Chocolate Cherry Brownies. This recipe is a perfect example of what I love most: taking a classic, adding a unexpected but harmonious twist (hello, gorgeous cherries!), and ending up with something that feels both special and totally doable on a random Tuesday.

I hope you bake these, share them, and see those “you’ve gotta try this” looks light up the faces around your table. That’s the whole point. Cooking is about connection, creativity, and a whole lot of flavor. So, tell me—did you add a twist? How did they turn out? Tag me on social or leave a comment on the blog. I love seeing your kitchen wins.

Until next time, keep mixing it up, making it yours, and enjoying every single bite. Let’s keep cooking awesome stuff together.

– Jackson