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Fudgy Dark Chocolate Cherry Brownies

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Rich and fudgy dark chocolate brownies studded with juicy cherries, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 8 oz (225g) dark chocolate (70% cocoa recommended), chopped
  • 1/2 cup (115g) unsalted butter, cut into pieces
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder (Dutch-processed if available)
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 1 cup (150g) fresh or frozen pitted cherries, halved
  • 1 tablespoon granulated sugar (if cherries are tart)

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal.
  2. Melt the chocolate and butter together in a heatproof bowl over simmering water (double boiler) until smooth and glossy, about 5-7 minutes. Alternatively, microwave in 30-second bursts, stirring each time.
  3. Stir in 1 cup granulated sugar into the melted chocolate mixture until combined and glossy.
  4. Beat in the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.
  6. Gently fold the dry ingredients into the chocolate batter using a spatula until just combined, about 2-3 minutes.
  7. If using fresh cherries, pit and halve them. Toss frozen cherries with 1 tablespoon sugar if desired.
  8. Carefully fold the cherries into the batter, distributing evenly but gently to avoid crushing.
  9. Pour the batter into the prepared pan and spread evenly with a spatula.
  10. Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  11. Cool completely on a rack for at least 1 hour before lifting out with parchment edges and slicing.

Notes

Avoid overbaking to keep brownies fudgy. Gently fold cherries to prevent batter from turning watery. Use high-quality dark chocolate for best flavor. If chocolate seizes, add a teaspoon of warm cream or butter to rescue. Let brownies cool completely before slicing for clean cuts. Refrigerate for 20 minutes if impatient. Frozen cherries should be thawed and excess juice drained before use.

Nutrition

Keywords: fudgy brownies, dark chocolate brownies, cherry brownies, easy dessert, homemade brownies, chocolate cherry dessert

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