Double chocolate cherry brownies

These cherry-licious brownies are super fudgy and decadent and are covered with a generous layer of chocolate buttercream!

Double chocolate cherry brownies

Maraschino cherries seem to have made a permanent home in our kitchen. Ever since I made this chocolate cherry cake (which earned a super rare perfect rating from all three of us), we’ve kept a jar in our refrigerator. Occasionally, my husband will add a few to a scoop of ice cream, or he’ll just eat some as a little snack.

When I was hemming and hawing about what to make last weekend, he suggested something chocolate and cherry flavored. And because I have been on a brownie kick recently, it only seemed natural to make some chocolate cherry brownies. I opted not to use my favorite brownie recipe and tried something new for a change.

Double chocolate cherry brownies

I know that my oven bakes perfectly fudgy brownies in 25 minutes. I cannot go a minute over or else the brownies get overbaked, and I turn into a very sad panda. However, after these brownies baked for 25 minutes in my oven, they were still very liquidy. In the end, I baked mine for about 30-33 minutes before I took them out of the oven to let them cool. The brownies remained very gooey and fudge-like in the middles, and I was a very happy camper.

Although this recipe uses a full cup of the maraschino cherry juice in the batter, it could have used even more cherry flavor. If you have cherry extract on hand, this is a great time to use it. My husband said that the brownies were actually TOO fudgy (is that even a thing?) so he docked the recipe one full star and only gave it a 4. Addie and I, on the other hand, really enjoyed the texture and simply wanted more cherry flavor. Perhaps it’s because we didn’t have a full jar of maraschino cherries (we had about 3/4 of a jar), but I know that the addition of cherry extract would have helped tremendously.

Double chocolate cherry brownies

When my brownies finished baking and cooling, it looked it needed some frosting to go on top. I whipped up some chocolate buttercream to top these and am glad I did. All in all, this was a wonderful recipe, and one that I would make again.

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Double chocolate cherry brownies

Super fudgy and decadent brownies are loaded with maraschino cherries and a luscious chocolate frosting
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Brownies
Servings: 24
Author: Eva Bakes



  • 1 cup cocoa powder
  • 1 cup juice from a jar of maraschino cherries
  • 1 stick (8 Tablespoons) unsalted butter melted
  • ½ cup vegetable or canola oil
  • 2 large eggs
  • 2 large egg yolks
  • 3 cups granulated suga
  • 1 and ½ ups all-purpose flour
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup maraschino cherries (or all the cherries from a 16 ounce jar of maraschino cherries) halved or quartered

Chocolate frosting

  • 1 stick (8 Tablespoons) unsalted butter room temperature
  • 2 and ¼ cups powdered sugar
  • ¼ cup cocoa powder
  • pinch salt
  • ½ teaspoon vanilla extract
  • 2 Tablespoons milk of choice divided


Bake the brownies

  • Preheat your oven to 350℉ and generously grease or line a 9" x 13" baking pan. Set aside.
  • In a large bowl, mix the cocoa powder, cherry juice, melted butter, and oil together until smooth and lump-free.
  • Add in the eggs and the egg yolks and mix until well combined.
  • Add in the sugar and mix well.
  • Add in the flour and the salt and mix until a few dry streaks remain.
  • Fold in the chocolate chips and cherries until there are no more dry streaks. Do not over mix the batter. (you can save some of the chopped cherries for the topping if you like)
  • Transfer the batter to your prepared baking pan and smooth out the top.
  • Bake in your preheated oven for 25-30 minutes or until the sides are set. The top might seem underdone and that's OK. The brownies will continue to set as they cool. Remember, the more you bake these, the harder the brownies will become, so if you want these fudgy, it's best to slightly underbake them.
  • Allow the brownies to cool before frosting.

Make the frosting

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium high speed until light and fluffy, about 2-3 minutes.
  • Turn the mixer down to low and slowly add in the powdered sugar and the cocoa powder (do not put your mixer on high or else you will have a cocoa-y mess everywhere).
  • Add the salt, vanilla, and 1 Tablespoon of the milk. Mix on medium speed until light and fluffy. If the frosting appears too thick, add more of the milk. If it appears too runny, add more powdered sugar. You want the frosting to be spreadable but not too thick or thin.
  • Once the frosting is to your liking and your brownies have cooled off completely, spread a layer of the frosting on top. Use a spatula to smooth off the top. If desired, you can top with the reserved cherries from the batter that you saved.
  • Slice and serve.


Leftover brownies should be covered and stored in the refrigerator and will last at least a week.
Sources: Brownies from Flour de Liz; frosting from Mel's Kitchen Cafe

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