Chocolate Cherry Brownies bring together the magical and mouth-watering pairing of chocolate and cherries. This decadent dessert starts with a moist, chocolate brownie and is topped with cherry preserves and a chocolate ganache. If you love brownies, be sure to try my French Silk Brownies.
Chocolate Cherry Brownies
These Chocolate Cherry Brownies just missed being made on Chocolate Covered Cherry Day. Yes, there is such a day, which makes total sense to me because it is a match made in heaven. The day is January 3rd, in case you want to be prepared for next year😉. But, don’t wait until next year to make this decadent treat! The brownies are full of chocolatey goodness with just the right amount of cherry flavor. I also have Cherry Chocolate Magic Brownies you will love!
Ingredients & Substitutions
It all starts with the perfect brownie recipe. Then, it’s about adding a layer of cherry flavor, topped with a chocolate ganache.
Cocoa Powder: Look for high-quality cocoa powder.
Eggs: No eggs? No problem! Here are some egg substitutions you could try.
Toppings: If you want even more cherry flavor, double the measurement of preserves. Or, try a different flavor!
How to Make Chocolate Ganache
Chocolate Ganache is so easy to make, and it is the topping that covers the thin layer of cherry preserves. All you need is six ounces of semi-sweet chocolate, chopped, and heavy whipping cream. Bring the whipping cream to a low boil (can also microwave) and put the chocolate pieces in a heat-safe bowl. After the whipping cream has come to a low rolling boil, add it to the chopped chocolate and stir until the chocolate has melted, this takes a few minutes. Spread the ganache over the cherry preserves, covering it completely. Put the brownies in the refrigerator for about an hour so the chocolate ganache can set.
How to Store Chocolate Cherry Brownies
Brownies should be stored in an air-tight container. They will last 1-2 days at room temperature. They may last a day or two longer if you store them in the refrigerator. In both cases, keep them in that air-tight container.
Can I Freeze the Brownies?
Sure! If you want to freeze the brownies, do not cut them. Simply wrap the cooled brownies in plastic wrap. Then, wrap them up again in aluminum foil. Store them in the freezer for up to 3 months.
Chocolate Cherry Brownies
- 1 ½ cups (186 g) all-purpose flour
- ⅓ cup (42 g) dark cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) butter, room temperature
- 2 teaspoons vanilla
- ½ cup seedless cherry preserves
- 6 ounces semisweet chocolate, chopped
- ½ cup heavy whipping cream
- Preheat the oven to 350°F. Prepare a 9×13-inch baking dish with non-stick spray or GOOP.
- In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
- In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
- With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
- Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.
- When brownies are slightly cooled (but still warm), spread the cherry preserves over the top using an offset spatula.
- To make the chocolate ganache, bring the whipping cream to a boil and remove from heat.
- With chocolate chips in a heat-safe bowl, pour cream over chips and slowly stir until all chips are melted.
- Pour the chocolate ganache over the cherry preserves layer, covering as much of the preserves as possible.
- Refrigerate for about an hour or until the chocolate is set.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.