Decadent Chocolate Covered Cherry Brownies Recipe

Introduction

These decadent chocolate covered cherry brownies are a delightful treat combining rich chocolate, sweet cherries, and creamy buttercream. Perfect for gatherings or a special dessert, their layers of flavor will satisfy any chocolate lover’s cravings.

Ingredients

• 1 cup Sugar
• 1/2 cup Butter (or margarine for dairy-free option)
• 1/4 cup Water
• 2 large Eggs (egg replacements can be used if needed)
• 1 teaspoon Vanilla Extract (use pure vanilla for best flavor)
• 1 cup All-purpose Flour (substitute with gluten-free blend if necessary)
• 1/3 cup Baking Cocoa (Dutch-processed cocoa for richer taste)
• 1 teaspoon Baking Powder (omit for dense brownies)
• 1/2 teaspoon Salt (kosher salt is an alternative)
• 1 cup Chocolate Chips (dark or white chocolate can also be used)
• 1 cup Maraschino Cherries (can substitute with fresh or frozen cherries)
• 2 cups Powdered Sugar (coconut sugar as a less sweet alternative)
• 1/4 cup Half-and-Half or Milk (dairy-free alternatives can be used)
• 1/2 teaspoon Almond Extract (can replace with vanilla extract)
• 1 cup Chocolate Chips (high-quality chocolate recommended)
• 2 tablespoons Butter (plant-based butter can maintain vegan aspect)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 13 x 9 inch baking pan with aluminum foil, lightly sprayed with cooking spray.
2. Step 2: In a mixing bowl, combine sugar, melted butter, and water, stirring until smooth. Beat in eggs and vanilla extract until well incorporated.
3. Step 3: In another bowl, whisk together the flour, cocoa, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, then fold in 1 cup of chocolate chips.
4. Step 4: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
5. Step 5: Prepare the cherry buttercream by mixing the 2 tablespoons of butter, powdered sugar, half-and-half, reserved cherry juice, and almond extract until smooth. Fold in chopped maraschino cherries.
6. Step 6: Spread the cherry buttercream evenly over the cooled brownies and refrigerate for about 30 minutes to set.
7. Step 7: For the ganache, melt 1 cup of chocolate chips and 2 tablespoons of butter in a microwave-safe bowl, stirring every 20 seconds until smooth. Pour over the buttercream layer.
8. Step 8: Let the ganache set at room temperature or refrigerate for 15-20 minutes. Once firm, cut into squares and serve.

Tips & Variations

• For a richer ganache, use dark chocolate chips with at least 60% cocoa content.
• Substitute maraschino cherries with fresh or frozen cherries for a more natural taste.
• Omit baking powder if you prefer fudgier, denser brownies.
• Use dairy-free butter and milk alternatives to make the recipe vegan-friendly.
• For added texture, sprinkle chopped nuts on top of the buttercream before adding the ganache.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let brownies come to room temperature or microwave briefly before serving for the best texture. The ganache may firm up after refrigeration but will soften slightly as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of maraschino?

Yes, you can substitute frozen cherries. Make sure to thaw and drain them well before folding into the buttercream to avoid excess moisture.

Is it possible to make these brownies gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend and follow the same measurements for similar results.

Decadent Chocolate Covered Cherry Brownies Recipe

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★★★★★

4.5 from 119 reviews

These Decadent Chocolate Covered Cherry Brownies combine rich, fudgy chocolate brownies with a luscious cherry buttercream and a glossy chocolate ganache topping. Perfectly balanced with sweet maraschino cherries and premium chocolate chips, this dessert is sure to impress at any gathering or as a special treat for yourself.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 to 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup Sugar
• 1/2 cup Butter (or margarine for dairy-free option)
• 1/4 cup Water
• 2 large Eggs (egg replacements can be used if needed)
• 1 teaspoon Vanilla Extract (use pure vanilla for best flavor)
• 1 cup All-purpose Flour (substitute with gluten-free blend if necessary)
• 1/3 cup Baking Cocoa (Dutch-processed cocoa for richer taste)
• 1 teaspoon Baking Powder (omit for dense brownies)
• 1/2 teaspoon Salt (kosher salt is an alternative)
• 1 cup Chocolate Chips (dark or white chocolate can also be used)

Cherry Buttercream

• 2 cups Powdered Sugar (coconut sugar as a less sweet alternative)
• 1/4 cup Half-and-Half or Milk (dairy-free alternatives can be used)
• 1/2 teaspoon Almond Extract (can replace with vanilla extract)
• 1 cup Maraschino Cherries (can substitute with fresh or frozen cherries, reserve juice for buttercream)
• 2 tablespoons Butter (plant-based butter can maintain vegan aspect)

Chocolate Ganache

• 1 cup Chocolate Chips (high-quality chocolate recommended)
• 2 tablespoons Butter (plant-based butter can maintain vegan aspect)

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 13 x 9 inch baking pan with aluminum foil, lightly sprayed with cooking spray to ensure easy removal.
2. Make Brownie Batter: In a mixing bowl, combine sugar, melted butter, and water, stirring until smooth. Beat in the eggs and vanilla extract until well incorporated creating a homogeneous batter.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt thoroughly to distribute ingredients evenly.
4. Mix Batter: Gradually add the dry ingredients into the wet ingredients, mixing carefully to avoid overworking. Fold in the chocolate chips gently to ensure even distribution.
5. Bake Brownies: Pour the batter into the prepared baking pan and bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in the pan.
6. Prepare Cherry Buttercream: In a bowl, mix together butter, powdered sugar, half-and-half, reserved cherry juice (from maraschino cherries), and almond extract until the mixture is smooth and creamy. Fold in finely chopped maraschino cherries.
7. Spread Buttercream: Spread the cherry buttercream evenly over the cooled brownies. Place the pan in the refrigerator for about 30 minutes to allow the buttercream to set.
8. Make Chocolate Ganache: In a microwave-safe bowl, melt the chocolate chips and butter in short intervals, stirring thoroughly until the mixture is smooth and glossy.
9. Apply Ganache: Pour the ganache evenly over the cherry buttercream layer. Allow the ganache to set at room temperature or refrigerate for 15-20 minutes for a firmer finish.
10. Serve: Once the ganache has set, cut the brownies into squares and serve chilled or at room temperature for the best experience.

Notes

• For a dairy-free version, substitute butter with margarine or plant-based butter and use a non-dairy milk alternative for half-and-half.
• Omitting baking powder will result in denser, fudgier brownies.
• Use Dutch-processed cocoa for a richer chocolate flavor.
• Ensure brownies are completely cooled before spreading buttercream to prevent melting.
• Reserve cherry juice from maraschino cherries for enhanced flavor in the buttercream.
• Adjust sweetness by substituting powdered sugar with coconut sugar in the buttercream.
• For gluten-free brownies, replace all-purpose flour with a gluten-free flour blend.
• To keep the dessert vegan, use egg replacements and plant-based dairy alternatives.

Keywords: Chocolate brownies, cherry brownies, chocolate cherry dessert, rich brownies, chocolate ganache, buttercream frosting, maraschino cherries, decadent dessert