Cherry Chocolate Brownies

chocolate brownies topped with white ice cream in a black skillet.

These Cherry Chocolate Brownies are an easy one-bowl recipe—rich, moist, and ultra chocolatey with a fudgy texture and plenty of fresh cherries. They have that perfect shiny, crackly top, and with a dollop of whipped cream, they taste just like a Black Forest brownie.

Course Dessert

Cuisine American

Keyword cherry brownies, cherry chocolate brownies, skillet brownies

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 351kcal

Author Maria Doss

Equipment

Ingredients

1 cup chopped fresh cherries without pits (about 8 ounces whole cherries)
2 large eggs large
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups sugar
¾ cup all purpose flour
⅔ cup cocoa powder
½ cup powdered sugar
½ teaspoon salt
½ cup semi sweet chocolate chips

Instructions

Prep. Preheat the oven to 325°F. Lightly spray a 9 or 10 inch cast iron skillet with cooking spray.
If you are using a 8x8 square baking pan, I recommend greasing and lining it with parchment paper. It makes it so much easier to remove it from the pan.
Prep cherries. Remove the pits and cut each cherry into 4 to 6 pieces, depending on their size. Measure 1 cup.
Mix wet ingredients. Add eggs, oil and vanilla into a large bowl and whisk together. Add the sugar and whisk until very smooth.
^{2 eggs, ½ cup oil, 1 teaspoon vanilla, 1 ¼ cups sugar}
Finish batter. Place a sieve over the bowl and add the flour, cocoa powder, powdered sugar, and salt. Gently tap or shake the sieve to sift the dry ingredients into the bowl, breaking up any lumps with the back of a spoon if needed.
^{¾ cup flour, ⅔ cup cocoa powder, ½ cup powdered sugar, ½ teaspoon salt}
Using a spatula, fold in the chopped cherries and chocolate chips until evenly combined. Then transfer the batter to the prepared pan and spread it out evenly.
^{1 cup chopped cherries, ½ cup chocolate chips}
Bake. Bake for 30 to 35 minutes, or until a toothpick comes out with crumbs attached. It's better to remove the brownies from the oven a bit early than to leave them in too long.
Serve. They are outrageously delicious served warm with vanilla ice cream or cool completely before slicing.

Video

Notes

Not cherry season? Make it without cherries!

Skip the skillet and use a 8x8 inch square baking pan instead. Also, you can halve the recipe to bake in a 6-inch skillet or double the recipe to bake in a 9x13 inch pan.

Don't overbake - Bake until a toothpick inserted comes out with just a few crumbs attached, for a fudgy texture.

Recipe is slightly modified from Loveandlemon.com.

Nutrition