Get ready to indulge in the rich, decadent flavors of these Chocolate Covered Cherry Brownies. This recipe is your shortcut to an incredibly satisfying dessert experience, perfect for satisfying sweet cravings with minimal fuss.
Key Ingredients for Chocolate Covered Cherry Brownies
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 jar (about 10 ounces) maraschino cherries, drained well and patted dry
- 1 cup bittersweet or semi-sweet chocolate chips
- Optional: Additional maraschino cherries and chocolate shavings for garnish
How to Make Chocolate Covered Cherry Brownies
Prepare to be amazed by how simple it is to create these outrageously delicious Chocolate Covered Cherry Brownies. In under an hour, you’ll have a batch of fudgy, intensely chocolatey brownies studded with sweet cherries and topped with a luscious chocolate coating. The secret lies in the perfect balance of rich cocoa and the burst of fruity sweetness.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Cream Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on a low speed or by hand until just combined. Be careful not to overmix.
- Fold in Cherries: Gently fold in the drained and patted dry maraschino cherries and the chocolate chips into the brownie batter.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan and spread it smooth. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Cool the Brownies: Let the brownies cool completely in the pan on a wire rack. This is crucial for the chocolate topping to set properly.
- Melt Chocolate for Topping: Once the brownies are completely cool, melt the bittersweet or semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and creamy. Alternatively, use a double boiler.
- Add Chocolate Topping: Pour the melted chocolate evenly over the cooled brownies, spreading it with an offset spatula or the back of a spoon to create a smooth layer.
- Add Garnish (Optional): If desired, immediately dot the top with a few extra maraschino cherries and sprinkle with chocolate shavings before the chocolate topping sets.
- Set the Chocolate: Allow the chocolate topping to set completely. This can take about 1-2 hours at room temperature, or you can speed it up by placing the pan in the refrigerator for about 30 minutes.
- Cut and Serve: Once the chocolate is fully set, use the parchment paper overhang to lift the brownie slab out of the pan. Cut into squares or rectangles and serve.
Why You’ll Love This Chocolate Covered Cherry Brownie
These Chocolate Covered Cherry Brownies are an absolute dream for anyone who loves a classic brownie with an exciting twist. The rich, fudgy base perfectly complements the sweet, slightly tart burst of maraschino cherries, all enveloped in a smooth, decadent chocolate topping that elevates every bite. Making these at home means you get to control the quality of ingredients and avoid the premium price tag of specialty bakeries, offering incredible value for such a luxurious treat.
Forget about store-bought baked goods that lack that homemade charm; these brownies deliver an experience that’s both comforting and sophisticated. They’re decidedly more exciting than a plain chocolate brownie, bringing a delightful surprise of fruitiness to each mouthful. Ready to be wowed by a dessert that’s both impressive and incredibly easy? Give these Chocolate Covered Cherry Brownies a try today!
Storing and Reheating Tips
To keep your Chocolate Covered Cherry Brownies tasting their best, proper storage is key.
- Room Temperature: If stored in an airtight container at room temperature, these brownies will stay fresh for up to 2-3 days. This is ideal if you plan to finish them quickly.
- Refrigeration: For longer storage, tightly wrap the entire pan or individual brownie squares in plastic wrap and then foil, or place them in an airtight container and refrigerate. They will last for up to a week. Refrigeration will firm up the chocolate topping.
- Freezing: These brownies freeze exceptionally well. Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating: If refrigerated, simply let them come to room temperature for about 20-30 minutes before serving for optimal texture. For frozen brownies, thaw them overnight in the refrigerator or at room temperature. Reheating is generally not recommended as it can alter the texture of the brownie and melt the chocolate topping unevenly. Enjoying them at their chilled or room temperature state is usually the most satisfying.
Final Thoughts
These Chocolate Covered Cherry Brownies are a testament to how simple ingredients can create something truly extraordinary. We highly encourage you to whip up a batch and experience this delightful fusion of rich chocolate and sweet cherry for yourself. Happy baking!
Chocolate Covered Cherry Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.1 cup unsalted butter, melted, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on a low speed or by hand until just combined. Be careful not to overmix.
- Gently fold in the drained and patted dry maraschino cherries and the chocolate chips into the brownie batter.maraschino cherries, drained well and patted dry, 1 cup bittersweet or semi-sweet chocolate chips
- Pour the batter evenly into the prepared baking pan and spread it smooth. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool completely in the pan on a wire rack. This is crucial for the chocolate topping to set properly.
- Once the brownies are completely cool, melt the bittersweet or semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and creamy. Alternatively, use a double boiler.1 cup bittersweet or semi-sweet chocolate chips
- Pour the melted chocolate evenly over the cooled brownies, spreading it with an offset spatula or the back of a spoon to create a smooth layer.
- If desired, immediately dot the top with a few extra maraschino cherries and sprinkle with chocolate shavings before the chocolate topping sets.Additional maraschino cherries and chocolate shavings for garnish
- Allow the chocolate topping to set completely. This can take about 1-2 hours at room temperature, or you can speed it up by placing the pan in the refrigerator for about 30 minutes.
- Once the chocolate is fully set, use the parchment paper overhang to lift the brownie slab out of the pan. Cut into squares or rectangles and serve.