Cherry Chocolate Brownies
Decadent Black Forest Brownies are made from scratch using premium ingredients to create a melt-in-your-mouth experience. Spoil yourself with these chocolatey, ooey-gooey, brownies packed with chucks of Ghirardelli dark chocolate and cherries.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
- 1 stick Unsalted butter
- 1¼ c Granulated sugar
- 1 tbsp Vegetable oil
- 2 large Eggs
- 2 tsp Vanilla extract
- ½ c Flour
- ½ c Cocoa powder
- 1¼ tbsp Cornstarch
- ¼ tsp Salt
- 1 c Ghirardelli 60% bittersweet chocolate
- 1 c Cherries (pitted & halved) I chose canned sour cherries
Line your 8 x 8 baking dish with parchment paper and preheat your oven to 350°F
If you need to prepare the cherries you are using do that now as well. The canned sour cherries I buy are pitted I just needed to cut them in half.
Cream the sugar, butter, and oil together in the bowl of your mixer working up to high speed until smooth.
Add in the vanilla and eggs and whip again until once again combined.
Now add in the flour, cocoa, cornstarch, salt. Beat with your mixer, stopping to scrape the sides until it is all incorporated and lump free.
Now fold in the chocolate chunks and cherries. (I saved some to top the brownies off with as well)
Using a spatula empty the contents of your bowl into the prepared baking dish and smooth it out evenly.
Bake in the oven at 350°F for 35-40 or until a toothpick inserted in the center comes out clean.
Sit on a wire rack to cook and sprinkle the extra chocolate pieces on top.
We also choose to drizzle chocolate and caramel sauce over our brownies.
- You can use whatever type of cherry you prefer from fresh to frozen, or canned like I used.
- Allow the brownies to completely cool before cutting them into squares
- You can use a Brownie box mix
- You can add chocolate chips instead of chocolate chunks or even other flavored chips. I think adding butterscotch chips to this would taste great as well,
- Extras: We drizzled chocolate syrup and caramel syrup over our brownies
- Once completely cooled you can keep them in a sealed container on the counter for up to 4 or 5 days, in the refrigerator for up to 7 days.
- These brownies can be frozen but wrap them in plastic and keep them in a freezer bag with as much of the air removed as you can. Then thaw them in the refrigerator overnight.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators.
Serving: 1brownieCalories: 3451kcalCarbohydrates: 483gProtein: 33gFat: 170gSaturated Fat: 116gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 4gCholesterol: 245mgSodium: 820mgPotassium: 2144mgFiber: 27gSugar: 314gVitamin A: 4677IUVitamin C: 6mgCalcium: 670mgIron: 15mg