Cherry Brownies

This chocolate cherry brownie recipe is soft and fudgy, studded with plump cherries baked right in. Made in one bowl, I love how simple and delicious they turn out. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 30

Total Time 30

Servings servings

Calories 196kcal

Author Arman Liew

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.

Video

Notes

* Coconut sugar, brown sugar, white sugar, or sugar free subs, like allulose.

TO STORE: Brownies can be stored at room temperature, in a sealed container. They will keep this way for up to 3 days. t is best to refrigerate chocolate cherry brownies, and they will keep for up to 7 days. Be sure to cover them in plastic or in a container.

TO FREEZE: Wrap the brownies in parchment paper and place it in a ziplock bag. Store in the freezer for up to 6 months.

Nutrition