Introduction

These Decadent Chocolate Covered Cherry Brownies combine rich chocolate flavor with a luscious cherry buttercream and smooth ganache topping. Perfectly fudgy and elegantly layered, they make an irresistible treat for any occasion.

Decadent Chocolate Covered Cherry Brownies Recipe - Recipe Image

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 for ganache)
2 tablespoons Butter (plant-based butter can maintain vegan aspect)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 13 x 9 inch baking pan with aluminum foil and lightly spray with cooking spray for easy removal.
Step 2: In a mixing bowl, combine sugar, melted butter, and water. Stir until the mixture is smooth. Beat in eggs and vanilla extract until well incorporated.
Step 3: In another bowl, whisk together the flour, baking cocoa, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in 1 cup of chocolate chips.
Step 4: Pour the batter evenly into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely before proceeding.
Step 5: To make the cherry buttercream, mix together the butter, powdered sugar, half-and-half, reserved cherry juice from the maraschino cherries, and almond extract until smooth. Fold in chopped maraschino cherries.
Step 6: Spread the cherry buttercream evenly over the cooled brownies. Refrigerate for about 30 minutes to set the layer.
Step 7: For the ganache, gently melt the remaining chocolate chips and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth.
Step 8: Pour the ganache over the chilled buttercream layer, smoothing it out evenly. Let it set at room temperature or refrigerate for 15-20 minutes until firm.
Step 9: Once set, remove the brownies from the pan using the foil edges. Cut into squares and serve.

Tips & Variations

For a denser brownie, omit the baking powder completely.
Use dark chocolate chips for a more intense chocolate flavor in both the batter and ganache.
Substitute fresh or frozen pitted cherries for maraschino cherries for a less sweet, natural fruit taste.
For a dairy-free version, use margarine and a plant-based milk alternative.
Add a pinch of espresso powder to the batter to enhance the chocolate richness.

Storage

Store the brownies covered in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. You can also freeze the brownies for up to 2 months; thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular cocoa powder, but the flavor will be slightly less rich and may have a different acidity. Adjust baking powder accordingly if needed.

How do I keep the cherry buttercream from being too runny?

Make sure to chill the buttercream before spreading it on the brownies, and use the reserved amount of cherry juice sparingly. If it’s too soft, add a little more powdered sugar to thicken it.