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These cherry brownies are fudgy and gooey and studded with plump cherries baked right in. They are made in one bowl and bake in under 30 minutes.
Fruit and brownies can be pretty controversial, but after many of you loved my strawberry brownies, I thought I would add a summertime twist with these chocolate cherry brownies.
The base is the same- Fudgy and gooey brownies, but with chunks of chocolate and bursting cherries throughout. The chocolate and cherry combination works SO well, and there is the perfect balance of tart and sweet. They don’t need any funky ingredients and work with fresh, frozen, and even canned cherries!
Table of Contents
Why I love this recipe
- Better than a box mix. I’ve had more boxed-mix brownies than I can count, and let me tell you, these are way better, yet they’re just as easy to make.
- Ready in under 30 minutes. So you can make it on a whim!
- Amazing texture. Fudgy brownies laced with half-melted chocolate chips and juicy cherries–how could they get any better?
★★★★★ REVIEW
“I love these cherry brownies. I used frozen cherries and thawed them slightly, and they absolutely elevated the brownies. Will make them again.” – Millie Crisp
Key Ingredients
- Coconut oil OR butter. I used refined coconut oil, so there is no coconut flavor. Alternatively, vegetable oil or melted butter can work as well.
- Unsweetened chocolate. Make sure to use unsweetened natural cocoa powder since these brownies have plenty of sweetness.
- Sugar. I used white sugar to give the brownies a crackly top, but brown sugar also works.
- Eggs. Use room-temperature eggs.
- Arrowroot powder. To thicken the batter in place of all-purpose flour. Cornstarch can also be used.
- Cocoa powder. Use unsweetened Dutch-processed cocoa powder for a rich, earthy chocolate flavor.
- Chocolate chips. Or chocolate chunks, to mix in.
- Cherries. You can use fresh or frozen cherries. Be sure to remove the pits from them. You can also use canned cherries, but remove all the sugary liquid.
How to make cherry brownies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Melt the coconut oil with the chocolate and whisk until glossy.
Step 2- Add sugar, eggs, cocoa, and arrowroot powder. Fold through the chocolate chips.
Step 3- Pour the batter into the prepared pan and top with the remaining cherries and chocolate chips.
Step 4- Bake for 28-30 minutes or until a skewer inserted in the center comes out clean.
Arman’s recipe tips
- Use high-quality chocolate or chocolate chips. Trust me, they’ll make all the difference and make for flavorful, richly colored brownies.
- Let the coconut oil mixture cool to room temperature. If you add the eggs to the coconut oil when it’s warm, they will scramble. Ask me how I know!
- Make cakier brownies. Remove them closer to the 35-minute mark.
- Cut them when they’ve cooled completely. Otherwise, you risk making a mess when you slice.
Storage instructions
To store: Brownies can be stored at room temperature in a sealed container for up to three days. If you want to keep them longer, store them in the fridge for up to one week.
To freeze: Wrap the brownies in parchment paper and place it in a ziplock bag. Store in the freezer for up to 6 months.
More delicious brownies
If you tried this Cherry Brownies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cherry Brownies
Video
Ingredients
- 6 tablespoons coconut oil Or butter
- 8 ounces chocolate 225 grams
- 3/4 cup sugar * See notes
- 2 large eggs
- 3 tablespoons arrowroot powder can substitute for cornstarch
- 1 tablespoon cocoa powder
- 1/2 cup cherries fresh or frozen
- 1/4 cup chocolate chips Optional
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch deep pan or brownie pan with parchment paper and set aside.
- In a small saucepan, add the coconut oil and unsweetened chocolate and on low heat, heat together. Stir consistently, until combined and glossy. Remove from the heat.
- Add the sugar and whisk well. Add the eggs, one at a time, and whisk them into the batter.
- Add the cocoa powder and arrowroot powder and whisk very well, until no longer grainy. Fold through the cherries and chocolate chips, reserving a few to top the brownies with.
- Transfer the brownie batter into the lined pan and top with extra cherries and chocolate chips. Bake for 28-30 minutes, or until a toothpick comes out the center mostly clean.
- Remove brownies from the oven and allow to cool in the pan completely before slicing into 12 bars.
Notes
Nutrition
Originally published October 2020, updated and republished May 2025
Good recipe. Now its not season of cherries but I can use frozen cherries. Is that okay?
Hm it is not season of cherries but I could buy frozen ones. Still okay?
Can I use frozen cherries
Sure!
Ok following up on my previous comment: they turned out grainy and oily(although a bit dry). I made some of your healthy chocolate frosting and it added some moisture and sweetness:) maybe I’ll make cake(brownie) pops with the frosting a brownies! Next time I’ll also add more cherries:)
Ok I didn’t add the sugar slowly on accident. And I think my eggs weren’t quite room temperature because it immediately got very thick. What’s the difference between how chocolate and oil look when they are just melted and glossy? I may have stopped mixing to soon if there is a difference. The top didn’t get the look of how yours did so I’m wondering which of the thing above did that.
Thank you for your recipes:) and I’m going to leave a comment about texture to see if that helps you narrow down what I did wrong.
Can I omit the granulated sugar and just buy sweetened chocolate? I don’t really like the taste of any of the granulated sugar substitutes out there, and I’m not going to buy white sugar. We only use stevia here. If I could just replace the chocolate that you said should be unsweetened with Lily’s stevia sweetened chocolate, that would be ideal. Wondering if omitting the granulated sweetener would take away from the texture and volume, though…
I haven’t tried that myself, so feel free to experiment and see.