I’ve never cared for chocolate-covered cherries. The creamy, squishy filling just ruins them for me.
But chocolate and cherries are a wonderful pairing, and that’s where these brownies come in.
Chunky cherry jam is swirled into dark, rich, fudgy brownies, and they’re topped with dark chocolate chunks.
Tons of bold chocolate flavor, along with sweet cherry jam, with no white goop in sight. Score.
For the brownie base, I used an old standby recipe that delivers consistently fudgy results, minus any fuss. They’re as fast and easy as using a boxed mix, and the batter is whisked together in one bowl in minutes.
They’re not at all cakey, which would be a total deal-breaker. I want my brownies dense like a slab of fudge. Cakes are for birthdays, but don’t belong in my brownies.
The irony of these ultra-fudgy brownies is that the recipe uses cocoa powder, not melted chocolate. I used to think that cocoa powder brownies were inferior to brownies made with (more expensive) melted chocolate, but I’ve been proven wrong.
The jam also adds to the overall density and fudginess since it weighs down the batter and adds moisture.
Make sure not to overbake them so they stay moist and fudgy. The jam doesn’t fully set up, and the chocolate chunks will be melty and runny, so make sure to examine the brownie portion, not the jam or chocolate chunks, when doing the toothpick test.
In the past, I’ve made the mistake of thinking my brownies weren’t done when I saw runny chocolate on the toothpick, thereby overcooking them.
Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify, and the longer you can wait before digging in, the better.
I cooled them for a couple hours on the counter before refrigerating them. I prefer desserts this chocolaty to be served chilled.
The brownies are moist, soft, and very chocolaty, without being overly sweet.
The dark chocolate chunks add bold chocolate intensity, and there’s a splash of coffee and some espresso granules added to the batter (optional but recommended). They don’t make the brownies taste like coffee, but instead intensify and round out the chocolate flavor.
You could wash them down with a glass of milk, a cup of coffee, or with merlot or cabernet.
I prefer the later.
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Chocolate Cherry Chocolate Chunk Fudgy Brownies
Ingredients
- 10 tablespoons unsalted butter, 1 1/4 sticks, melted
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tablespoons brewed coffee, leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
- 1 tablespoon vanilla extract
- ¾ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process, I used Droste Cocoa
- 1 teaspoon instant espresso coffee granules, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
- ¼ teaspoon salt, optional and to taste
- ½ cup all-purpose flour
- about 1/2 heaping cup thick cherry jam or preserves, well-stirred in jar
- 6 ounces dark chocolate, coarsely chopped into chunks (semi-sweet chocolate chips may be substituted but won’t melt as well)
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
- In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
- Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
- Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
- Add the flour and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan.
- Add the cherry jam over the brownie batter in 1 tablespoon-sized blobs. Stirring it first in the jar to break it up will make dolloping it out easier.
- Using a knife, gently swirl the jam through the batter in a zig-zag pattern. Don’t get carried away and over-swirl because it will sink to the bottom of the pan while baking.
- Evenly sprinkle chocolate chunks over the pan.
- Bake for about 25 minutes, or until done; don’t overbake (I baked for 21 minutes in my very hot-running Caribbean oven). Because ovens, ingredients (how much moisture is in the jam used), and climates vary, use your judgment when your brownies are done; watch your brownies, not the number on the clock. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The jam doesn’t fully set up, and the chocolate chunks will be melty, so make sure to examine the brownie portion, not the jam or chocolate chunks portion, when glancing at your toothpick.
- Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing. Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Favorite brownie recipe?
I can’t wait for you to make these for me! Oh.
Oooo these look so fudgey and delicious with that cherry!! I love that stack – I wish that were at my house and not on my computer :) hehe
My favorite ( local) ice cream flavor is Traverse City Cherry–which combines dark chocolate chunks, fudge, and cherry. This is one of my favorite flavor combinations (and yes, I like the cherry goop in chocolate covered cherries …). Mmmm.
Chocolate + Cherries= LOVEEE!! These brownies looks so delicious Averie!
thanks, Layla!
these look insanely good!
I love cocoa powder brownies, haven’t made them with melted chocolate in a while because the one-bowl vegan brownie recipe I use is just too darn easy. These look delicious, I can tell they’re super fudgy and I’m a total sucker for chocolate and cherry. Especially that DQ blizzard…I see these sandwiching some ice cream in the future!!
I didnt even know they have a DQ blizzard with this combo! Shows you how out of that loop I am!
I love the way cherries and chocolate taste together!
So, you make the best brownies and bars! These look delicious, my dad would totally love these! And yes, fudgy not cakey brownies all the way! Pinned!
Thanks for pinning & yes fudgy all the way!
Chocolate and cherries are another combo I love but don’t always think to put together–so the timing of your post is funny because I just made something very similar Sat night. I used the last of a bag of frozen bing cherries and added the remains of a PB jar (but sadly did not have chips). Kind of a cross between these and your choc cherry blondies. I’d love to try these with jam–I can see the fudge factor in them. YUM!!
What you made with the bag of frozen bing cherries and added the remains of a PB jar sounds GREAT! I have a PB & J swirled blondie that I just inserted in the post that’s another jelly fave https://www.averiecooks.com/2012/09/peanut-butter-and-jelly-blondies.html (and w/ PB too – also put those in my cookbook at the last second) & that sounds like sort of what you made too!
My chocolate loving heart is wild for these, Averie! I adore chocolate and cherries together, too! These will be on my mind all day!
Your cinn roll pancakes were on my mind all day yesterday :)
Normally real and fruit and chocolate do not occur in my baking schedule but the combo of tart cherries and rich deep chocolate has me every time.
I am not sure if you have heard of the Chery ripe candy bar but with the addition of chewy coconut to your brownies will make them even more decadent!
Chery ripe candy bar – no have never heard of that but can totally see coconut being an unexpected but nice little addition!
I probably have been overbaking too when I see bits of chocolate on my toothpick. I’ll have to examine closer next time. This brownie combo is superb!
Yes check a bit closer b/c it’s a very fine line, but even 2 mins or so can matter, and just do a really close check next time. You’ll love the results!
These look amazing and decadent- perfect for a long day after work (maybe tonight?)
Thanks!
Um is this real life? These look dreamy Avery you have outdone yourself girlfriend. Seriously YUM!
thanks!
Anything “fudge” has me sold haha! I’m the exact same way when it comes to chocolate covered cherries… there’s just too much air and not enough chocolate! ;)
and that weird goop that I HATE! lol
How gorgeous-I love that you like it cold :) I love the chocolate and cherry pairing. But I also do love the creamy chocolate cherries you are not a fan of
Ok you can have all those cherries, I won’t steal them from you :)