Dreamy's Delights

It's all about the food!

Chocolate-Cherry Brownies

I’m going to brag… my brownies are AWESOME! It is the number one thing I am requested to make. So I’m going to share my recipe and maybe OTHER people can start making them lol.

The recipe I started with is from King Arthur Flour. They have amazing baking recipes and I own several of their cookbooks. This recipe grabbed my eye because it makes THICK fudgey brownies instead of the insipid thin little brownies other recipes make. This recipe is NOT low fat or low calorie but omg it’s good. The recipe can be found at http://www.kingarthurflour.com/recipes/fudge-brownies-recipe

Fudgy, cakey, fudgy, cakey… can’t make up your mind? If you’re looking for a brownie that’s right in between those two styles, you’ve found it. These brownies combine a fudge brownie’s ultra-moist texture with a subtle cake-like rise, for the best of both worlds.

Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4″ to 1″ tall when cut. They’ll be ultra-moist without crossing the line into gooey/underbaked.

Read our blog about these brownies, with additional photos, at Bakers’ Banter.

  1. Volume
  2. Ounces
  3. Grams


1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
KAF guaranteed recipes

Recipe summary

Hands-on time:
12 mins. to 15 mins.
Baking time:
28 mins. to 30 mins.
Total time:
40 mins. to 45 mins.
Two dozen 2″ brownies.

Tips from our bakers

  • When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares.
  • Want to make whole-grain brownies? Check out our recipe: Tasting is Believing Whole-Grain Brownies.
  • This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

I’ve been playing with this recipe for years and there are lots of variations that can be made. I follow the basic recipe (I do NOT use the espresso powder) but I use a saucepan on the stove instead of the microwave. I prefer the control it gives me over cooking the sugar. I also don’t use another bowl for mixing the eggs and cocoa together. I remove the sugar/butter mixture from the stove and mix the cocoa/salt/baking powder/vanilla into the sugar right in the saucepan. I then add in the eggs one at a time. You have to mix the eggs in quickly because the cocoa/sugar mixture is going to be warm and you don’t want to curdle the eggs. Then you mix in the flour and chips. This helps cut down on the number of dishes I get dirty 🙂

So, you’re probably wondering when I’m going to explain what I do to make my brownies so awesome… the answer is NOTHING! This recipe is that amazing! Well.. ok, I do start making some changes with what I put in for the “chips” part. A favorite is 1 cup of butterscotch chips and 1 cup of white chocolate chips. Another is Heath toffee bits or peanut butter chips. The kitchen sink version has walnuts, pecans, chocolate chips (milk and dark) white chocolate chips, peanut butter chips and butterscotch chips. The idea is that the additions should equal about 2 cups worth of additions. I “might” have occasionally gone beyond that amount lol.

Today’s pan of brownies is my Chocolate-Cherry version is takes a bit of extra work. Start by taking 8oz of dried bing cherries and soaking them in 1/4 cup of Amaretto liqueur. Let them soak for at least 20 minutes, overnight if possible. What this does is release some of the cherry flavor into the liquid which will then be added to the brownies and infuse the batter with cherry flavor. It also adds a nice almond flavor to the cherries. Cherries and almond go together SO well. It’s one of my favorite combinations.

The next step is going to be adding 3/4 teaspoon of almond extract to the batter with the vanilla.

Add the cherries after the eggs are mixed in but before you add the flour and chocolate chips.

Mix in the flour and chocolate chips. I use milk chocolate but if you like your brownies really dark you can use semi-sweet or dark chocolate chips. I prefer to use Ghirardelli or Guittard chocolate chips. Both are much better quality than Hershey’s. I am a chocolate snob but that’s for another post… Let’s just say that better chocolate makes better brownies.

From this point it’s just following the instructions and baking the brownies.

If you’re going to take these to a party, make two pans people will be going back for seconds and thirds!



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