Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 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.
Notes
To keep your Chocolate Covered Cherry Brownies tasting their best, proper storage is key. Room temperature: up to 2-3 days. Refrigeration: up to a week. Freezing: up to 2-3 months.
