Ingredients
Scale
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup dark chocolate chips or chunks
- 1 ½ cups cherries (fresh, frozen, or dried, pitted and halved if large)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
- Melt the butter in a medium saucepan over low heat. Remove from heat and whisk in both sugars until smooth and glossy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
- Gradually fold dry ingredients into the butter mixture, mixing until just combined. Do not overmix.
- Stir in chocolate chips or chunks. Gently fold in cherries. If using frozen cherries, thaw and drain before adding.
- Spread the batter evenly in the prepared pan. Smooth the top with a spatula.
- Bake for 35–40 minutes. A toothpick inserted in the center should come out with moist crumbs, not raw batter.
- Allow brownies to cool completely in the pan on a wire rack. Lift out using parchment overhang and slice into squares.
Notes
For extra indulgence, drizzle with melted chocolate once cooled.
To make cleaner slices, chill the brownies for 15–20 minutes before cutting.
Fresh, frozen, or dried cherries all work well in this recipe.
- Prep Time: 15
- Cook Time: 40