These fudgy cherry brownies with ganache combine deep chocolate, bright cherries, and a glossy chocolate finish for a show-stopping treat. I first tested this recipe for a holiday bake sale and discovered the cherries keep the brownies irresistibly moist. If you like bold fruit-chocolate combos, these are in the same family as my favorite raspberry brownies.
Why Make This Recipe
- Intense fudgy texture with a fruity lift from real cherries — decadent but balanced.
- The cherries add antioxidants and natural sweetness, softening the dense chocolate bite.
- It’s great for special occasions: potlucks, holidays, or an elegant dessert plate.
- Prep is straightforward and mostly hands-off once the batter is in the pan.
- Personal insight: I love this recipe because the ganache makes the brownies feel bakery-level with very little extra work. Also handy when you have leftover cherries from jam-making like this small-batch sour cherry jam.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes to melt chocolate)
- Cook time: 25–30 minutes
- Total time: ~1 hour (including cooling and ganache set)
- Servings: 12 squares (8×8 inch pan)
- Difficulty: Easy–Medium
- Method: Melt chocolate and butter, fold into a sugar-egg base, gently incorporate dry ingredients and cherries, bake in an 8×8" pan, top with poured ganache.
My Experience Making This Recipe
I tested these brownies multiple times to find the sweet spot between fudgy and set. The key discovery was using both melted chocolate and cocoa powder for depth and folding in pitted cherries rather than swirling to avoid sinking. I also learned that slightly underbaking (by a few minutes) yields the best fudgy center.
How to Make Fudgy Cherry Brownies with Ganache
Start by melting 4 oz bittersweet chocolate and 6 tbsp unsalted butter together over low heat or in a microwave in 20-second bursts, stirring until smooth. Whisk 3/4 cup granulated sugar with 2 large eggs and 1 tsp vanilla, then pour in the cooled chocolate-butter mixture. Fold in 1/3 cup unsweetened cocoa, 3/4 cup all-purpose flour, and 1/4 tsp salt until just combined; gently stir in 1 cup pitted cherries (fresh or well-drained frozen). Bake in a parchment-lined 8×8" pan at 350°F (175°C) for 25–30 minutes; a toothpick should come out with a few moist crumbs. After cooling, heat 1/2 cup heavy cream until just simmering and pour over 4 oz chopped chocolate; whisk to a shiny ganache and spread over the brownies. Allow the ganache to set at room temperature or chill briefly before slicing.
Expert Tips for Success
- Use good-quality dark chocolate (60–70% cacao) for the melted chocolate — it makes the ganache and batter noticeably better.
- Keep mixing gentle: overmixing after adding flour develops gluten and dries the brownies. Fold until no streaks remain.
- Toss cherries in a teaspoon of flour or cornstarch to prevent them from sinking to the bottom.
- Warm the cream to just below a simmer (180°F) before pouring over chocolate; overheating can scorch the chocolate and cause grainy ganache. For a silkier finish, chop the chocolate finely.
- Use an instant-read thermometer to check doneness if unsure — fudgy brownies often register ~200°F at the center but rely primarily on the toothpick test for texture.
How to Serve Fudgy Cherry Brownies with Ganache
- Serve warm with a scoop of vanilla ice cream and a few extra fresh cherries for contrast.
- For a coffee pairing, offer strong espresso or dark roast to balance the sweet ganache — similar profiles work well with fruit-forward brownies like these apple brownies.
- Slice into small squares for a dessert platter or larger bars for an indulgent after-dinner treat.
- Garnish with flaky sea salt or a dusting of cocoa powder for an elegant finish.
Storage and Reheating Guide
Store cooled brownies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days; let come to room temperature before serving to restore fudginess. Freeze individual squares wrapped tightly in plastic and placed in a freezer bag for up to 2 months; thaw overnight in the refrigerator. To reheat, microwave a single square 8–12 seconds (keep ganache in mind) or warm in a 300°F (150°C) oven for 6–8 minutes to revive that just-baked feel.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend doesn’t contain it.
- Dairy-free / Vegan: Use dairy-free dark chocolate, replace butter with refined coconut oil, and use 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Replace cream for ganache with full-fat coconut milk.
- Cherry jam layer: Spoon a thin layer of sour cherry jam into the batter before baking (swirl gently); if using jam, cut back sugar by 1–2 tbsp. Consider my method for making jam first from this small-batch sour cherry jam.
- Nutty crunch: Fold in 1/2 cup toasted chopped walnuts or pistachios for texture.
Nutritional Highlights
- Dark chocolate and cherries provide antioxidants like flavonoids and anthocyanins, though these brownies are still energy-dense.
- Expect a rich dessert portion: estimate around 300–350 calories per generous square depending on portion size and ingredients.
- Allergen note: contains eggs, dairy, and gluten (unless adapted). If you have nut allergies, omit or substitute nuts.
Troubleshooting Common Issues
- Brownies are dry and crumbly: most often overbaked. Reduce bake time by 3–5 minutes or check center for moist crumbs rather than a clean toothpick.
- Ganache is grainy or split: chocolate may have been overheated or cream too hot. Fix by whisking in a little warm cream or placing the bowl over a gentle water bath and stirring until smooth.
- Cherries sink: toss them lightly with flour or cornstarch before folding into the batter to help them stay suspended.
Frequently Asked Questions
Q: Can I use frozen cherries?
A: Yes. Thaw and drain frozen cherries thoroughly, then pat dry on paper towels and toss with a teaspoon of flour to keep excess moisture from diluting the batter. Frozen cherries often contain more water, so gentle drying prevents soggy brownies.
Q: How do I keep the center fudgy without undercooking the edges?
A: Use an 8×8" pan for even thickness and bake at 350°F. Check at 20 minutes and then every 2–3 minutes; remove when a toothpick shows moist crumbs but not wet batter. Let brownies cool in the pan — residual heat finishes the center.
Q: Can I make the ganache ahead of time?
A: Yes. Ganache can be made, chilled, and kept in the refrigerator for up to 5 days. Bring it to room temperature and re-whisk if needed before spreading, or warm gently to achieve a pourable consistency.
Q: Is there a good substitute for heavy cream in the ganache?
A: For dairy-free options, use full-fat coconut milk (not the watery kind) and heat it like cream. The texture will be slightly different but still rich and spreadable once cooled.
Conclusion
If you want more ideas and variations on cherry-chocolate bakes, this recipe pairs well with inspiration from other cherry brownies — see this detailed version at Fudgy Cherry Brownies – Baking Beauty.
Print
Fudgy Cherry Brownies with Ganache
- Total Time: 60 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
These fudgy cherry brownies with ganache combine deep chocolate, bright cherries, and a glossy chocolate finish for a decadent treat.
Ingredients
- 4 oz bittersweet chocolate
- 6 tbsp unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 cup pitted cherries (fresh or well-drained frozen)
- 1/2 cup heavy cream
- 4 oz chopped chocolate for ganache
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- Melt bittersweet chocolate and unsalted butter together over low heat or in the microwave until smooth.
- In a separate bowl, whisk together granulated sugar, eggs, and vanilla extract.
- Pour the cooled chocolate-butter mixture into the sugar-egg mixture and mix well.
- Fold in cocoa powder, flour, and salt until just combined.
- Gently stir in the pitted cherries.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
- While cooling, heat heavy cream until simmering and pour over chopped chocolate. Whisk until smooth to create the ganache.
- Spread ganache over cooled brownies and allow to set before slicing.
Notes
Serve warm with vanilla ice cream or strong coffee to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg