Introduction

These decadent chocolate covered cherry brownies combine rich chocolate flavor with a luscious cherry buttercream and a smooth chocolate ganache topping. Perfect for any occasion, they offer a delightful twist on a classic treat that’s sure to impress family and friends.

Decadent Chocolate Covered Cherry Brownies Recipe - Recipe Image

Ingredients

1 cup Sugar
1/2 cup Butter (or margarine for dairy-free option)
1/4 cup Water
2 large Eggs (egg replacements can be used if needed)
1 teaspoon Vanilla Extract (use pure vanilla for best flavor)
1 cup All-purpose Flour (substitute with gluten-free blend if necessary)
1/3 cup Baking Cocoa (Dutch-processed cocoa for richer taste)
1 teaspoon Baking Powder (omit for dense brownies)
1/2 teaspoon Salt (kosher salt is an alternative)
1 cup Chocolate Chips (dark or white chocolate can also be used)
1 cup Maraschino Cherries (can substitute with fresh or frozen cherries)
2 cups Powdered Sugar (coconut sugar as a less sweet alternative)
1/4 cup Half-and-Half or Milk (dairy-free alternatives can be used)
1/2 teaspoon Almond Extract (can replace with vanilla extract)
1 cup Chocolate Chips (high-quality chocolate recommended for ganache)
2 tablespoons Butter (plant-based butter can maintain vegan aspect)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 13 x 9 inch baking pan with aluminum foil. Lightly spray the foil with cooking spray to ensure easy removal.
Step 2: In a mixing bowl, combine the sugar, melted butter, and water. Stir until smooth, then beat in the eggs and vanilla extract until fully incorporated.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the chocolate chips.
Step 4: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan.
Step 5: To make the cherry buttercream, mix the butter, powdered sugar, half-and-half, reserved cherry juice (from the maraschino cherries), and almond extract until smooth. Fold in the chopped cherries.
Step 6: Spread the cherry buttercream evenly over the cooled brownies, then refrigerate for about 30 minutes to set.
Step 7: For the ganache, melt the chocolate chips and butter together in a microwave-safe bowl, stirring every 20 seconds until smooth. Pour the ganache over the buttercream layer.
Step 8: Allow the ganache to set at room temperature or refrigerate for 15-20 minutes. Once set, cut into squares and serve.

Tips & Variations

Use fresh or frozen cherries instead of maraschino for a natural fruit flavor.
For a dairy-free version, substitute all butter and half-and-half with plant-based alternatives.
Omit baking powder if you prefer a denser, fudgier brownie texture.
Swap dark chocolate chips for white chocolate to create a different flavor profile.
Add a pinch of espresso powder to the batter to enhance the chocolate flavor.

Storage

Store the chocolate covered cherry brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. For longer storage, you can freeze the brownies (without ganache) for up to 2 months and thaw overnight in the refrigerator before adding the ganache topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh or frozen cherries can be used as a substitute. Just chop them finely and gently fold into the buttercream. Keep in mind that fresh cherries may add more moisture, so draining any excess juice is helpful.

What can I do if I don’t have almond extract?

If you don’t have almond extract, you can simply replace it with additional vanilla extract. This will still give a pleasant flavor without overwhelming the cherry notes.

Decadent Chocolate Covered Cherry Brownies Recipe

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★★★★★

4.6 from 109 reviews

These Decadent Chocolate Covered Cherry Brownies combine rich, fudgy chocolate brownies with luscious cherry buttercream and a glossy chocolate ganache topping. Perfectly balanced between sweet and tart, this treat is ideal for cherry and chocolate lovers alike.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 12 brownies 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1 cup Sugar
1/2 cup Butter (or margarine for dairy-free option)
1/4 cup Water
2 large Eggs (egg replacements can be used if needed)
1 teaspoon Vanilla Extract (use pure vanilla for best flavor)
1 cup All-purpose Flour (substitute with gluten-free blend if necessary)
1/3 cup Baking Cocoa (Dutch-processed cocoa for richer taste)
1 teaspoon Baking Powder (omit for dense brownies)
1/2 teaspoon Salt (kosher salt is an alternative)
1 cup Chocolate Chips (dark or white chocolate can also be used)

Cherry Buttercream

2 cups Powdered Sugar (coconut sugar as a less sweet alternative)
1/4 cup Half-and-Half or Milk (dairy-free alternatives can be used)
2 tablespoons Butter (plant-based butter can maintain vegan aspect)
1/2 teaspoon Almond Extract (can replace with vanilla extract)
1 cup Maraschino Cherries (can substitute with fresh or frozen cherries)

Chocolate Ganache

1 cup Chocolate Chips (high-quality chocolate recommended)
2 tablespoons Butter (plant-based butter optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13 x 9 inch baking pan with aluminum foil and lightly spray it with cooking spray to ensure easy removal of the brownies later.
Make Brownie Batter: In a mixing bowl, combine the sugar, melted butter, and water, stirring until smooth. Beat in the eggs one at a time along with the vanilla extract until fully incorporated and creamy.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking cocoa, baking powder, and salt thoroughly to distribute the leavening evenly.
Combine Wet and Dry: Gradually add the dry ingredients into the wet sugar mixture, mixing carefully to avoid overworking the batter. Once combined, gently fold in the chocolate chips to add texture and flavor.
Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Let the brownies cool completely in the pan on a wire rack.
Prepare Cherry Buttercream: In a medium bowl, beat the butter, powdered sugar, half-and-half, reserved cherry juice from the maraschino cherries, and almond extract until smooth and fluffy. Fold in the chopped maraschino cherries carefully.
Frost Brownies: Spread the cherry buttercream evenly over the cooled brownies. Refrigerate the pan for about 30 minutes to allow the buttercream to set firmly.
Make Chocolate Ganache: Melt the chocolate chips and butter together in a microwave-safe bowl in 30-second increments, stirring between each, until fully melted and smooth. Pour the ganache evenly over the chilled buttercream layer.
Set Ganache and Serve: Allow the ganache to set at room temperature or place in the refrigerator for 15-20 minutes until firm. Once set, cut into squares using a sharp knife and serve chilled or at room temperature for the best flavor.

Notes

To keep brownies dense and fudgy, omit the baking powder.
Use gluten-free flour blend to make this recipe gluten-free.
Vegan versions can substitute butter with plant-based butter and use egg replacements.
Reserve some cherry juice from the maraschino cherries to enhance the buttercream flavor.
Ensure brownies are completely cooled before spreading buttercream to prevent melting.
High-quality chocolate chips improve the ganache texture and taste.
Store brownies refrigerated to maintain the buttercream and ganache layers.

Keywords: chocolate cherry brownies, chocolate covered cherry brownies, cherry buttercream brownies, fudgy brownies, chocolate ganache brownies