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How to Bake Delicious Cherry Brownies

Rich, fudgy brownies studded with sweet cherries and a hint of almond flavor—these cherry brownies are a decadent twist on a classic dessert. Perfect for cherry lovers and ideal for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 0.5 cup all-purpose flour
  • 0.25 cup cocoa powder unsweetened
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
Cherry Mix-In
  • 1 cup pitted cherries fresh or frozen, halved
  • 1 tablespoon all-purpose flour for coating cherries

Method
 

Steps
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar and brown sugar until combined.
  3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Toss the halved cherries with 1 tablespoon of flour in a small bowl. Gently fold the floured cherries into the brownie batter to distribute evenly.
  6. Pour the batter into the prepared baking pan and spread it evenly. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  7. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 8 squares and serve.

Notes

For best results, use fresh sweet cherries when in season. If using frozen cherries, do not thaw—toss them directly in flour and fold into the batter to prevent excess moisture. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.