Decadent Chocolate Covered Cherry Brownies Recipe
Introduction
These Decadent Chocolate Covered Cherry Brownies combine rich cocoa with luscious cherry buttercream and a smooth chocolate ganache topping. Perfect for chocolate and cherry lovers, this dessert offers a delightful balance of sweet and tart flavors in every bite.
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
- 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.
- Step 2: In a mixing bowl, combine sugar, melted butter, and water, stirring until smooth. Beat in eggs and vanilla extract.
- Step 3: In another bowl, whisk together the flour, cocoa, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, then fold in the chocolate chips.
- Step 4: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely.
- Step 5: Prepare the cherry buttercream by mixing butter, powdered sugar, half-and-half, reserved cherry juice, and almond extract until smooth. Fold in chopped maraschino cherries.
- Step 6: Spread the cherry buttercream evenly over the cooled brownies and refrigerate for about 30 minutes to set.
- Step 7: For the ganache, melt chocolate chips and butter together in a microwave-safe bowl, stirring until smooth. Pour the ganache over the buttercream layer.
- 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 denser brownie, omit the baking powder.
- Use fresh or frozen cherries instead of maraschino for a less sugary option.
- Try white chocolate chips for a sweeter, creamier taste.
- Substitute almond extract with vanilla extract if you prefer a classic flavor.
- To make this recipe vegan, use margarine, egg replacements, and plant-based milk alternatives.
Storage
Store the brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture, or warm slightly in the microwave. For longer storage, wrap brownies tightly and freeze for up to 3 months; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Yes, fresh or frozen cherries can be used as a substitute. They offer a more natural flavor and less sweetness, which pairs wonderfully with the rich chocolate.
What can I use if I don’t have almond extract?
If you don’t have almond extract, vanilla extract is a great alternative and will still complement the chocolate and cherry flavors nicely.
Print
Decadent Chocolate Covered Cherry Brownies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 brownies 1x
Description
These Decadent Chocolate Covered Cherry Brownies are a luscious treat combining rich chocolate, sweet maraschino cherries, and a smooth cherry buttercream topping finished with a glossy ganache. Perfect for chocolate lovers seeking a delightful dessert with layers of flavor and texture.
Ingredients
Scale
Brownie Base
- 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)
- Butter juice reserved from cherries
- 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
- 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 spray the foil with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine sugar, melted butter, and water. Stir until smooth, then beat in eggs and vanilla extract thoroughly until well blended.
- Combine Dry Ingredients: In another bowl, whisk together flour, cocoa powder, baking powder, and salt to ensure even distribution of leavening and flavor.
- Make Brownie Batter: Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Fold in chocolate chips to the batter for rich chocolate bursts throughout.
- Bake Brownies: Pour the batter into the prepared pan and bake for 20-25 minutes. Use a toothpick to check doneness; it should come out clean or with a few moist crumbs. Remove from oven and cool completely.
- Prepare Cherry Buttercream: In a separate bowl, mix butter, powdered sugar, half-and-half, reserved cherry juice, and almond extract until smooth and creamy. Chop maraschino cherries and fold them gently into the buttercream mixture.
- Spread Buttercream Layer: Once brownies have cooled, spread the cherry buttercream evenly over the top. Refrigerate for about 30 minutes to set the layer.
- Make Chocolate Ganache: Melt chocolate chips and butter in a microwave-safe bowl in short intervals, stirring until smooth and glossy. Pour the ganache over the buttercream layer, spreading evenly.
- Set and Serve: Allow the ganache to set at room temperature or refrigerate for 15-20 minutes until firm. Cut into squares and serve your decadent chocolate covered cherry brownies.
Notes
- Use Dutch-processed cocoa for a richer chocolate flavor in brownies.
- To make this recipe dairy-free, substitute butter with margarine or plant-based butter and use dairy-free milk alternatives.
- For gluten-free brownies, use a gluten-free all-purpose flour blend.
- Chilling the buttercream layer helps it firm up and prevents the ganache from mixing in.
- Be careful not to overbake brownies; a slightly moist center yields the best texture.
- Reserve some cherry juice from maraschino cherries to add flavor to the buttercream.
- Ganache can also be made using equal parts cream and chocolate melted together if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate brownies, cherry brownies, chocolate covered cherry brownies, cherry buttercream, chocolate ganache, baked dessert, chocolate cherry dessert
